paleo Asian lettuce wraps

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It’s Jeanne.

I don’t know about you, but I found 2013 a complicated year.  Lots of ups and downs.

My beautiful mother-in-law had a stroke and then passed away.

We were negotiating a short sale on a piece of property out of town on some incredible acreage and pretty much got taken for a ride by the owner before the deal fell through.

My car was in the shop more in 2013 than in the five years I’ve owned it.

And the love of my life/husband (who I affectionately call our Cowboy), who was home with us for more than 20 months (during which time our daughter fell totally in love with him), went back to work 1,100 miles away, leaving me and the little ones pretty heartbroken (although thankful for the work) and raking more leaves and shoveling more snow than we’re used to.

So those are the downs.

As for ups … well …

Our gorgeous niece Samantha married the love of her life in one of the most beautiful ceremonies I’ve ever not been to (they got married in Wales in an intimate storybook wedding that, if you have 3 minutes to spare, you might actually find yourself falling in love again, too).

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I learned to ski.  And I love it.  And at 40-something, that’s something.  (Something that’s definitely up and down considering the amount of time I ended up on my bottom.) The Cowboy skis like a pro.  Our 4 year old skis (she learned two weeks before I did and she’s way better than I am).  And our 2 year old has been on skis a few times (including this morning).

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So now I’m looking forward to it being a family activity until I can’t stand up anymore.

But the one thing that was a total “up” last year was my weight … by 10-15 pounds.  Which is also a total down. :-/

I wrote about it once before … eating organic doesn’t make you skinny.  There’s a lot involved in weight loss/gain.  Stress.  Hormones.  Physical activity.  Emotions.

So it’s probably not a surprise that I’ve started this year with a commitment to not only be conscious of what I’m eating, but how much and how often.  I cut out refined sugar a long time ago.  But I’m still an emotional eater and during time of stress can totally overindulge on bread, pasta, ice cream and chips.  So I’m reducing my bread and pasta intake.  I’ve stopped (for the winter) making homemade ice cream.  If I don’t have it in the house, I won’t be able to eat it.  And I’m cutting my portions by about a third.  I’m also writing down everything I eat.  It just helps me stay on track.  (So far today … it’s 3 pm and I’ve been up since 5:30 … I’ve had soaked coconut oatmeal (no almonds), half a banana, a 12 oz. latte, one cup of bone broth, 2 cups of kombucha with chia seeds, an apple, and one piece of homemade long-rise cinnamon raisin bread with raw cultured butter.)

That does NOT mean I’m going to reduce the flavor or start eating “diet” food.  Nope.  Can’t do it.  Don’t want to do it.  Couldn’t be less interested in bland or poisonous food, thank you very much.

Now, just two weeks into the new year, I find myself completely drawn to lettuce wraps.  I mean, I’m a sucker for a good taco (fish, bean, beef, chicken …).  And it’s almost as good wrapped in a few butter lettuce leaves as in a homemade flour tortilla.  Almost.

But I don’t want to eat Mexican food every day of the week (although if Abby were writing this post, I’m pretty sure she’d disagree).  Sometimes (especially in Winter, it seems), I want warm Asian flavors.  Hoisin sauce.  Fish sauce.  Thai Peanut sauce.  Hmmmmm …

So that’s where these Asian-style Paleo Beef Lettuce Wraps make their appearance.

And, just like the Paleo Sweet and Sour Chicken dinner I’ve been making, the kiddos totally love it (although, to be honest, they’d rather just eat the filling and leave the lettuce for the rabbits we might get one day).

Asian-style Paleo Beef Lettuce Wraps

INGREDIENTS:

  • 1 Head Butter Lettuce (leaves separated, washed and dried)
  • 1 lb Grassfed Ground Beef (or chicken or turkey)
  • 1 TBLS Extra Virgin Olive Oil
  • 1 Small Yellow Onion (chopped)
  • 1 Small Red Pepper (chopped)
  • 2 Cloves Garlic (finely chopped)
  • 2 tsp Liquid Aminos
  • 2 tsp Toasted Sesame Oil
  • 2-3 TBLS Hoisin Sauce

DIRECTIONS:

Wash and dry the butter (or bib) lettuce leaves and set aside.

In a large saucepan, brown the beef.  Once browned, drain the liquid and remove the meat and set aside.

In the same saucepan, add the olive oil and sauté the garlic, yellow onion and red pepper.  (I have also added about 1/4 chopped carrots to this recipe when I have them in the house and they add a nice sweet crunch, but are totally optional).  Once the onion and garlic are translucent, add the Liquid Aminos, Sesame Oil and Hoisin Sauce.  Stir to coat the veggies.  Then add the meat back into the pan and stir to combine well.  Taste the concoction … if it needs a touch of sea salt for your taste, add just a pinch at a time.  The amines are salty enough for us, so we don’t add any sea salt to this dish.

Enjoy!

Makes about 8 lettuce wraps.

butter …

A few weeks ago I opened our refrigerator and found FOUR FULL GALLONS of fresh raw milk.  And there was NO way it would all stay fresh long enough for four of us to drink it.  I mean, the littles like milk, but to expect a two year old to drink a gallon in just a few days?  Not reality in our house.  Maybe if he was 15.  But I’m not ready to imagine his sweet little face a teenager …

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… You can’t make me.

So what to do with FOUR FULL GALLONS of fresh raw milk?

Besides ice cream?

And milk shakes?

And yogurt?

And kefir?

It seems so obvious.

Butter!

Cultured Raw Butter!

Why not?

I have a KitchenAid (affiliate link).

And a Food Processor.

I have access to the internet.

And by the way … Cultured Raw Butter is nutritious (a great source of vitamin E and Vitamin K, contains nutrients essential for childhood brain and nervous system development, saturated fats in butter have strong anti-tumor and anti-cancer properties … for a great list of the benefits of raw butter, check out this link from body ecology.)

Anyway … I had enough milk that I tried TWO ways to make butter.

In the KitchenAid … which (despite the assertion by THIS blogger that it takes less than 10 minutes), this took about 45 minutes of serious whippage in a high powered stand mixer.

And in a Food Processor (which just about burned out the motor after an hour in our Cuisinart).  The motor and body of the machine was hot to the touch for nearly an hour after processing.

This is what I did:

INGREDIENTS:

  • 2 cups room temperature fresh raw cream (NOTE: you can use pasteurized cream, but raw cultured cream has more nutrient availability and tastes pretty darn amazing)
  • 1 teaspoon sea salt

DIRECTIONS:

Put the cream in the stand mixer and turn it on (start at a low setting, make sure you either have a spray-shield or towel in place) and turn it up slowly so as not to spray your kitchen).  Leave it on the highest setting until the liquid separates from the butter (can be from 6 to 40 minutes)

Pour off the liquid, then take what’s left of the solid and strain it in a fine mesh strainer.  Press on the butter until no more liquid comes out.

Put the butter back in the mixer, add the sea salt and mix on high again.  If any more liquid comes out, discard it.  Do NOT add it to your buttermilk because it will be too salty and ruin the flavor of your buttermilk.  NOTE:  the more liquid you get out, the longer it will last in your fridge.

The yield, with 2 cups of cream, was about 4-6 oz. of butter and about a cup of buttermilk.

We made buttermilk sourdough pancakes with our first batch … and it was FANTASTIC.  So fun … so nutritious … and totally delicious.

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When I do it again (which is likely to be today or tomorrow, because I’ve got about 2 cups of heavy cream being wasted in the fridge and that just hurts), I’ll go the KitchenAid route.  And not just because of the 15 minutes, or because I don’t want to destroy the motor on the food processor … the results in the stand mixer were a clear winner:  better texture, better taste, and more usable buttermilk.

NOTE:  The main reason it was better buttermilk in the stand mixer is that I didn’t add the salt until after straining the buttermilk.  (Pathetic Confession: it wasn’t until I was bout to actually make butter that I realized buttermilk is the milk that skims from the cream when one makes butter … doh!)  As for texture and taste … the stand mixer made for an easier-to-spread tastier butter.  I can’t account for the difference in taste since I used cream from the same batches of milk.  It could just be that I had a pinch more salt in in the stand mixer … or adding the salt after skimming the buttermilk means more of it stays in the butter and less strains off into the buttermilk.  I’ll have to experiment more to figure this one out.

 

 

the only pasta sauce our 4 year old will eat

We grew up eating Bolognese pasta sauce that my mom would throw together in what seemed like five minutes and everyone at the table (seven kids and two parents) was happy to eat seconds and thirds and however much was in the pot.  (NOTE: We just called it “meat sauce” because we’re not Italian, and as a 5’11” blonde, I couldn’t pretend to be.)

We had it with spaghetti or rigatoni or elbow macaroni.  We had it on Sundays.  We had it on Tuesdays.  We had it on holidays.  With salad.  Or without.  It was just a go-to dinner.  And if I’m being honest, I still expect my mom to make it the first and/or last night we are there visiting and she has never let me down.

So the fact that our 4 year-old daughter won’t even consider eating another spaghetti sauce shouldn’t surprise me.  And yet … even if I make this incredibly delicious homemade sauce (which I do … often … because everyone else in the house loves it … and we grow a lot of tomatoes and basil) … she snubs her little nose at me and would rather just have butter and cheese.

Which means I needed to ask my mom how she makes her sauce.

But the night I needed it (because I had promised to make Grammy’s sauce), I couldn’t reach her on the phone.

So I winged it.

Whew!

Lucky for me, I’ve been eating this sauce 40+ years and have pretty good taste buds.  Because two plates later the littles were asking for more and I was the most popular mom in the house.

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a blurry pic is all I could get (I didn’t want to totally disrupt her dining experience with a photo session for the blog … but can’t you see the relief on her face? “Finally, Mom!”

And now, like my mom, I find myself throwing together this easy bolognese (meat) sauce once a week or every other and we’ve got kids clamoring for dinner.  Yay!!

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Easy Bolognese Pasta

INGREDIENTS:

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (chopped)
  • 1 lb sweet Italian turkey sausage (no casing)
  • 6 cups tomato sauce of your choice (we either use tomato basil sauce from our garden, or two jars of an organic tomato sauce with no added sugar, like Full Circle Roasted Garlic Pasta Sauce)
  • 1 1/2 cups Asiago cheese
  • 3 cups (dry) pasta (looking for a gluten free pasta? Ancient Grains makes our go-to favorite right now)-affiliate link

DIRECTIONS:

Heat a large saucepan.  Add the oil and chopped garlic and sauté until the garlic is translucent.  Add the sausage (which, without the casing, looks a lot like ground meat) and let it brown.

If you use a beef or bison sausage, you may want to pour off some of the liquid (fat) that separates from the meat.  We use a lean turkey sausage because that’s just what’s available at our local grocer.

Add the tomato sauce and lower the heat and let the sauce simmer.

Meanwhile, make your pasta (follow the directions on the packaging).  When the pasta is a few minutes from ready, turn the heat back up on your sauce, add the cheese and stir until the cheese has melted and combined with the sauce (changes the sauce from a saucy red to a cozy deep orangy-red).

Drain your pasta and serve.

Makes about 6-8 servings of pasta sauce.

tsukemono (aka lacto-fermented Japanese cabbage salad)

We have a guest post today over at Modern Alternative Mama about how (and why you would want to) remove added sugar from your diet.  Click here to check it out!

Jeanne here.

Remember our post from yesterday about simple and effective ways to combat cold/flu season?  I thought you might want another (super easy) lacto-fermented veggie salad that goes with just about anything.

And I’m not sure if you need more evidence to support your decision to make some lacto-fermented veggies, but if you’ve read Sandor Katz [most famous for his book “Wild Fermentation” (affiliate link)], he’s got a great quote about why it’s so important to have fermented foods in our diets:

“In the normal scheme of things, we’d never have to think twice about replenishing the bacteria that allow us to digest food.  But since we’re living with antibiotic drugs and chlorinated water and antibacterial soap and all these factors in our contemporary lives that I’d group together as a ‘war on bacteria,’ if we fail to replenish [good bacteria], we won’t effectively get nutrients out of the food we’re eating.”

That pretty much nails it for me.  And is one of the primary reasons we started fermenting foods (that and I have a love of pickles and sauerkraut 🙂
Here’s what I use to make a simple lacto-fermented tsukemono (Japanese cabbage salad):

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1 gallon fermentation crock (affiliate link)

  • You don’t need to buy a fermentation crock (Abby uses the insert to an old crock pot).  The point is, it should be non-reactive and large enough to hold about a gallon of goodness.

Vitamix mallet or a potato masher (not pictured)

  • I use this to “mash” the cabbage before adding the water.

lead-free glazed saucer

  • There are stone weights you can buy that are made specifically for the crock.  But I’ve never needed one.  A 6-inch saucer turned upside down with a rock on top of it does the trick just fine.

a large rock (or a mason jar filled with water that can act as a weight)

  • I use this to hold the saucer pressed down and in place over the veggies so they remain covered in the saltwater through the process

unbleached organic cheese cloth & a rubber band

  • This is to keep any dust or impurities out of the veggies while they are fermenting.

1/2 gallon mason jar (or 4 quarts, 8 pints, or any mixture of the above)

  • After the veggies are fermented (about 5-7 days), I transfer them to mason jars to store in the fridge.

 

INGREDIENTS:

  • 1 small head of green cabbage shredded
  • 2 medium carrots julienned
  • 1 daikon radish julienned (optional)
  • 1 piece of dashi kombu (thick japanese seaweed … about 2 inches by 4 inches) (optional)
  • Sea Salt
  • Filtered water

 

DIRECTIONS:

Add the cabbage to your crock and sprinkle with two tablespoons of sea salt and mix to coat the cabbage.  (I use sea salt because of the trace minerals in the unbleached, unprocessed salt.)   Using the VitaMix mallet, I “mash” the cabbage for about 10-20 minutes doing my best to squeeze out as much of the natural liquid in the cabbage as possible.  Then add the carrots and daikon radish and stir to combine.  Add four cups of filtered water.  If the water doesn’t cover the cabbage by about an inch, add another 2 cups of water and 1 tablespoon of salt.  (That’s the ratio … 2 cups of water, 1 tablespoon of salt) until the cabbage mixture is covered by about an inch of water.

Place the piece of dashi kombu on top of the vegetables.

Place the saucer on top of the dashi on top of the cabbage and PRESS DOWN until there’s no more give.

Place the rock on top of the saucer and cover the crock with the cheese cloth.

Put in a warm spot in your kitchen (out of the sunlight) and let it rest.

I check the veggies daily to make sure they are still covered.  With clean hands, I press on the rock to make sure things are nice and squished down.

After 5-7 days, I remove the rock, the plate and the dashi and transfer the cabbage, carrots and daikon to the glass mason jar and move the mixture to the fridge.  It’s ready to eat, and I add it as a side to most meals 🙂

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NOTE:  You can use this method is almost ANY vegetable (cauliflower, broccoli, peppers, onions, scallions, garlic, cucumbers, et al).  It’s easy and delicious.  This is my go-to because I LOVE the delicate Japanese pickle flavor.  But like I mentioned earlier, Abby has a recipe for Mexican Fermented Veggies that I’ve also used and is delicious (goes great with all things Mexican).

holiday dessert inspiration

With six fresh inches of snow on the ground, and a serious Influenza A going around, we couldn’t think of anything better to do today except hole up and make Christmas cookies and holiday treats!

In case you’re looking for inspiration, we don’t have a shortage of tasty cookies and holiday desserts in the O’Mamas’ kitchens …

Almond Joyful Christmas Cookies (vegan/paleo)

Nana Ivy’s Molasses Cookies (not good for you, but OH SO GOOD)

Vanilla Cookies (recipe redux)

Chai Tea Cookies (vegan/paleo)

Grain-free Chocolate Chip Cookies (grain free and DELICIOUS)

Oatmeal Chocolate Chip Cookies (because who doesn’t love oatmeal and chocolate?)

Yam Brownies (made with YAMs?! Yes.  And they are wonderful!)

Tart Aux Pommes (apple tart) (refined sugar-free)

The Best Dang Chocolate Cake

Grain-free chocolate chip cookies

Homemade Almond “Nutella”

Homemade “Nutella”

Maple Coconut Milk Ice Cream

Maple Syrup & Coconut Milk Caramel Sauce

Chocolate Cake (the best-not-good-for-you-chocolate-cake-we’ve ever tasted)

Nourishing Chocolate Pudding

Pumpkin Cardamom Whoopie Pies

Simple (aka Perfect) Vanilla Ice Cream

Soaked Oat Chocolate Chip Cookies (gluten-free)

Sour Cherry Tart

Strawberry Rhubarb Pie

Triple Berry Cobbler (fast & easy)

Yum … I love Christmas

🙂

gluten and refined sugar free sweet & sour chicken

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Jeanne here.

Something about this time of year makes me crave Chinese food.

Really bad-for-you-MSG-laden-sugar-heavy-food-colored Chinese food.

(Can you say “emotional eater?)

Anyway … I don’t want to succumb to those cravings because I know they have nothing to do with what I really need (which is a nourishing meal that tastes great and doesn’t make me feel gross for days after).

So I’ve been working on a homemade version of sweet and sour chicken hoping to get a Chinese food fix without the bad.

And I’m so happy to share this with you because while it’s no Chinatown Express, it absolutely fits the bill.  Sweet.  Sour.  Chinese-like.  Cravings abated and a happy clan!

I should note, this recipe feeds two adults and two young children.  So double or triple it if you’re feeding more folks 🙂

I served it over rice, with a side of steamed broccoli.

This is what was left in the plates of our littles when dinner was done:

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I call that a success. 🙂

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INGREDIENTS:

For the chicken:

  • 2 boneless, skinless chicken breasts
  • Sea salt and pepper to taste
  • 3/4 cup rice flour
  • 2 large eggs, beaten
  • 1/2 cup coconut oil

For the sauce:

  • 1/2 cup honey
  • 2 tablespoons ketchup (we buy organic ketchup that has no HFCS)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon liquid aminos (or soy sauce … we avoid soy, so we choose Bragg’s Liquid Aminos)
  • 1 teaspoon garlic powder
DIRECTIONS:
Preheat the oven to 350 degrees.

Put the rice flour and eggs in two separate bowls.

Heat the coconut oil in a large frying pan while you cut the chicken into bite-size bits.  Salt and pepper the chicken.  Flour the chicken.  Then coat with egg and fry in the coconut oil for about 3 minutes on each side, then place in one layer into a lightly greased pan (I use coconut oil).

Mix together the ingredients for the sauce until well-combined.

Pour the sauce over the chicken making sure it’s well-sauced.  Bake for 30 minutes.  (At about 15 minutes, I like to turn the chicken to make sure it gets good and coated.)

Serve over rice, or noodles or quinoa.

Happy Monday!

We’re linked up at:

almond joyful Christmas cookies (no bake, paleo-friendly)

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It’s that time of year when it’s so  easy to be naughty. Cookies. Pies. Cakes. Candy. It’s everywhere. Sweet samples at the store. Santa shaped cookies with royal red icing at the coffee shop screaming to be eaten. We’re barely two weeks into the holiday season and, if you’re like us, starting to feel a little sausagey in our favorite jeans.

But we’re not willing to throw in the cards and see how many pounds we can gain before Christmas, just in time to resolve to lose weight in the new year.

So we challenged ourselves to create something tasty, nourishing and full of goodness.  Sweet enough that we can still indulge in the fun treats, but feel good about it while doing so.

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We landed on a no-bake paleo-friendly Almond Joy-like cookie ball that had the kids begging for more.  And as we’ve said before, if the kids like it… we know it’s good.

Almond Joyful Christmas Cookies

INGREDIENTS:

For the coconut balls:

  • 3 cups shredded unsweetened coconut
  • 6-7 tablespoons coconut oil
  • 3/4 cup grade B maple syrup
  • 3 teaspoons almond extract
  • 1/2 teaspoon sea salt
  • 1/2 cup finely chopped almonds

For the chocolate sauce:

  • 4 oz bittersweet chocolate (60 percent cacao)
  • 1/4 cup grade B maple syrup
  • 1/4 cup coconut oil
  • Pinch sea salt

To make coconut balls, combine all ingredients (except chopped almonds) in a food processor and pulse till combined.  If your coconut oil is solid this will take more than a few pulses (maybe 10 or 15).  Shape teaspoon-size bits of the mixture into balls, and roll them in the finely chopped almonds.  Put the almond crusted coconut balls in the fridge while you make the chocolate sauce.

For the chocolate sauce, combine all the ingredients in a double boiler and stir continuously until everything melts together and is luxuriously chocolatey.

We used a teaspoon to spoon chocolate over half of the coconut balls and then sprinkle with a little more of the chopped almonds.

One thing to note … this makes just a little too much chocolate sauce for two dozen cookies, but we like this sauce on ice cream … and at least one of the four children in our households would like to guzzle it for breakfast, lunch or dinner. 🙂

Makes about 2 dozen 1 to 1 1/2-inch balls

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We are linked up:
Domestic Superhero

making memories with food

We’re guest posting a tried and true bread pudding recipe today over at Modern Alternative Mama. (Apparently, we are bread pudding crazy this week).  We’re also reminiscing about lost loved ones and using food as a touchstone during the holidays to keep their memory alive.

Kate (founder of MAM) also happens to be one of the incredible real food bloggers we’ve teamed with for our Vitamix Giveaway!  If you haven’t visited her site before, maybe this will be a good excuse.


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I remember so vividly the moment my grandmother (affectionally known as Pidge) gave me her mother’s recipe for bread pudding.  It was October, 2001.  I had broken up with a long-time boyfriend and just moved into a new apartment in Beverly Hills on Peck Drive.  As in Gregory Peck.  One of my favorite actors of all time.  (Have you seen Big Country? or To Kill a Mockingbird?  Then you probably love him, too …)

Anyway … I was on the phone with Pidge (which was not unusual as my grandmother was one of my best friends … second only to my mom … in fact, Pidge was the first person I told about my future-husband the day after I met him, but that’s another story).  Gram was an amazing woman for whom family always came first.  Her prayers were never for our success (not that she didn’t want us to succeed), but for our happiness.  And her love and devotion unwavering.

Anyway … back to October, 2001 … I’m sure I called to wallow in sadness over my recent break-up.  But a great lesson I learned from Pidge was not to wallow in sadness.  To look in front of me and see all the promise of a new day.  To find grace and keep faith that no matter what heartbreak and hardship was looming, because nothing lands on our plates that we can’t handle.

So there I was wallowing in despair … “Oh whoa is me.  I will never find love … Wah Wah Wah”

To read the rest (and to get her delicious recipe), click on over to Modern Alternative Mama …

Don’t forget to register for the Vitamix Giveaway …

And stay tuned because we’ve got at least three more pretty great giveaways planned before Christmas!

leftover rosemary cornbread bread pudding

Cornbread is good.

And my husband’s brother’s ex-wife’s recipe for cornbread is awesome  (especially when made with wholesome real ingredients).

cornbread

But with just two adults and two kids in our house, one batch of cornbread is a lot of cornbread.  So we always have leftovers.  Which is also good. Because who doesn’t love sneaking cornbread in the middle of the night?  Or pretending a big piece of warm cornbread slathered with pastured butter is a good breakfast.

But when the late-night snacking is done, and breakfast wears off and there’s still third of a pan of cornbread left.

And honestly, I could just munch on the leftovers.  It wouldn’t make me sad.  But if you’re tired of cornbread (like some of the folks in our house) and you’re hankering for a new taste explosion or last minute you need to bring dessert to a friend’s house and all you have is leftover cornbread … THIS is the ticket.

Here’s what we do with leftover cornbread …

Coconut Maple Rosemary Cornbread Pudding

INGREDIENTS:

  • Leftover Cornbread (we had 1/2 of a 9×13 pan leftover after a chili dinner)
  • 4 eggs
  • ½ cup grade B maple syrup
  • ¼ t sea salt
  • 1 can whole organic coconut milk
  • 1 cup whole milk or half and half
  • 1 teaspoon of fresh rosemary – chopped fine or ground
  • ½ stick pastured butter

DIRECTIONS:

Pre-heat oven to 350 degrees.

In a pan on the stove melt butter, but keep a careful eye on it as you don’t want it to brown.

In a bowl whisk together the eggs, coconut milk, milk, maple syrup, sea salt and fresh rosemary.

Crumble leftover cornbread and mix in with the whisked together ingredients. Pour the melted butter in to a 9×11-baking dish, making sure it covers bottom. Pour the cornbread mixture into the baking dish. Spread evenly. The butter will seep up the sides, no worries.

Bake for 45 minutes or until an inserted toothpick or knife comes out clean.

And then … if you’re a food blogger … you should take beautiful pictures of the finished delicious rosemary scented deliciousness … on a delicate plate … topped with a dollop of whipped coconut cream

Or … maybe you should just include cute photos of your kid getting lick-attacked by Hitcher because you forgot to take the pictures and now there’s none left and you were scheduled to post this recipe today and there’s no leftover cornbread to make it again.

I guess I have to go with B.

Happy Tuesday,

Jeanne

We’re linked up at:

Delicious Obsessions

we’re giving thanks for this giveaway

A few months ago we introduced you to these ladies …

Pic for O'Mama's

Rebekah and Kaelin head up our local chapter of the Weston A. Price Foundation.

Do you know about WAPF? Amazing group, promoting real food diets, traditional cooking methods and conscious eating. And Kaelin and Rebekah are two pretty remarkable real food advocates …under their inspired leadership, we’ve seen the local chapter meetings nearly double in size!! Which just means more people are caring about the food we eat. More people caring about their food means more people are living consciously. And more people living consciously means the world we live in has no choice but to get better. Yay Kaelin and Rebekah for leading the charge!

To say that we were excited when they emailed us offering to sponsor a book bundle giveaway is kind of an understatement.

And then they told us the books they wanted to give away and we were so excited!!!!

You’ll see for yourselves how incredible these books are … Jeanne uses the recipes in Nourishing Traditions by Sally Fallon as a foundation for so much of her cooking.  Reading Kaayla Daniel’s Soy book will change the way you look at this so-called “health food.”  And it might just be because we’re geeky real food foodies, but the Milk book by Ron Schmid is just fascinating.

So we’re pretty thankful this week (which is just a lucky coincidence that it’s the week of Thanksgiving) to have such a great giveaway, from these incredible sponsors.

Do yourself (or someone you love) the favor of registering to win … seriously 🙂

Nourishing_Traditions

Nourishing Traditions, Sally Fallon
A full-spectrum nutritional cookbook with a startling message animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.

soy-story

The Whole Soy Story: The Dark Side of America’s Favorite Health Food, Kaayla Daniel, PHD
A groundbreaking expose that tells the truth about soy that scientists know but that the soy industry has tried to suppress. Soy is not a health food, does not prevent disease and has not even been proven safe. Epidemiological, clinical and laboratory studies link soy to malnutrition, digestive problems, thyroid dysfunction, cognitive decline, reproductive disorders, even heart disease and cancer.

the-untold-story-of-milk

The Untold Story of Milk, Ron Schmid
The role of raw milk in the rise of civilization, the milk problem that led to compulsory pasteurization, the politics of the dairy industry. Revised and updated with the latest scientific studies documenting the safety and health benefits of raw milk. Raw milk is a movement whose time has come. This book will serve as a catalyst for that movement, providing consumers with the facts and inspiration they need to embrace Nature’s perfect food.

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