tag:blogger.com,1999:blog-43851350483828857902024-03-12T19:46:15.164-07:00momma goes crazyerin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-4385135048382885790.post-24689205186502634702015-06-12T16:08:00.002-07:002015-06-12T20:56:04.329-07:00quinoa pizza and perfect grain-free chocolate cupcakeslast day of school! the kids cry, "freedom!" and i echo the sentiment. i'm ready for less running around, more play time, and later starts to the days. yeah...who am i kidding. i have an eight year old who wakes up like a rooster, raring to go around 6am every day. and there will be plenty of fighting. and back-talk. and pre-teen attitude. but there will also be hours of tennis. and watching new skateboarding tricks. and measurable ballet progress. and fun in the pool. and a huge road trip to iowa for my 20-year high school reunion wherein we get to see friends and family in the many states between san jose and davenport. i get to see plenty of new babies along the way, too, which is always a good thing. let's just say the positives of this summer far outweigh the negatives.<br />
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back to the beginning...<br />
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last day of school! there were all the requisite parties this week and today the fourth graders had a pizza bash. we don't do normal pizza so i decided to have an alternative for mary and her friend shaylynn, who discovered a lot of food allergies earlier in the year. quinoa pizza crust is very easy to make, but takes a little foresight because you have to soak the quinoa for 8+ hours. a reminder in my phone made sure i didn't forget and, after a good rinse, the food processor turned the quinoa into a paste that quickly baked into a crispy crust. a few toppings and ten minutes later, i walked up to the school with two piping hot, grain-free pizzas.<br />
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<b>quinoa pizza crust</b><br />
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3 C quinoa<br />
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put quinoa in a large bowl and cover by 1" with water. allow to soak at least 8 hours (i start mine in the evening and soak overnight, but you could easily start it first thing in the day and have it ready by dinner). rinse quinoa well (i have a strainer with a fine enough mesh that the quinoa doesn't go through) and put in the food processor with:<br />
<br />
1 C water<br />
3 T olive oil<br />
2 T baking powder<br />
1 t kosher salt<br />
fresh ground black pepper<br />
1/2 t oregano<br />
1/2 t basil<br />
1/8 t garlic powder<br />
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allow to mix/chop/combine for 2-5 minutes, scraping down the sides so all the quinoa is incorporated. spread evenly on two silicon baking mats (or oiled parchment paper, either way you need two large baking sheets) and bake at 425 for 10-13 minutes. gently flip the crust over and top with whatever you love to have on pizza. bake for 15 minutes more or until cheese is golden, switching pans from the top to the bottom rack as needed.<br />
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in the middle of making the pizzas, i was also whipping together some chocolate cupcakes. it's a good thing i didn't remember how good these were because my waistline would show it if i did. have i mentioned i have no self control when it comes to food? guilty. it's the biggest reason i am so choosy about what i put in my mouth...and also the reason i exercise so intensely. tonight, the leftovers i inhaled are the cause of my extra workout, but they were SO worth the sweat and pain coming to me in a few minutes. ;)<br />
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<b>grain-free chocolate cupcakes</b></div>
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1/2 C coconut flour</div>
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2/3 C tapioca flour</div>
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2/3 C coconut sugar</div>
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1/2 C cocoa powder (i use raw cacao powder, but any cocoa powder will work)</div>
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2 t baking soda</div>
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8 eggs (i used 6 jumbo eggs because that's what i had on hand)</div>
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1 C unsweetened applesauce</div>
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3/4 C coconut oil</div>
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put all ingredients in the food processor and mix thoroughly. scrape down the sides and mix again. divide batter between 24 cupcake liners and bake for 15-18 minutes at 350. the tops should be firm, but be sure not to overbake! allow to cool before frosting. the whipped cream frosting a couple recipes down is my favorite, but contains dairy. one batch of frosting will coat 36 cupcakes if you use a cookie scoop {approximately 2 T} to portion it onto the tops. enjoy!</div>
erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-91391095225138934292015-06-09T23:26:00.000-07:002015-06-09T23:26:23.691-07:00paleo vanilla birthday cakeso, this flurry of recipe posting is brought to you by one too many people asking about whether something i made for them was on my blog...and me answering no. because i've been busy. or preoccupied. or lazy. or maybe disenchanted with blogging. or maybe just selfish. whatever. hopefully i will get everything online in the next few days so i can be done with the guilt. ;)<br />
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i've been playing with this recipe for the past few birthdays that have cycled through our family and i think this is the winner. i normally frost with a non-paleo whipped cream and cream cheese frosting because it's too delicious to replace and i have no moral issue with occasional dairy. i guess that makes me more primal than paleo. again...whatever.<br />
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<b>paleo vanilla birthday cake</b><br />
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<br />
1 C tapioca flour<br />
2/3 C coconut flour<br />
3/4 t baking soda<br />
1/2 t kosher salt<br />
12 eggs (or 10 jumbo)<br />
1/2 C butter or coconut oil, melted<br />
1/2 C honey<br />
1 T vanilla<br />
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mix all ingredients in food processor until smooth. pour into two greased 9" pans and bake at 350 for 23-25 minutes. allow to cool for 10 minutes before turning upside down. cool completely before frosting.<br />
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<b>whipped cream frosting</b><br />
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8 oz cream cheese<br />
1/2 C evaporated cane juice (one of the few times i still use evaporated cane juice)<br />
1 t vanilla<br />
1/2 t almond extract<br />
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whisk together in a stand mixer, then slowly add:<br />
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1 pint whipping cream<br />
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whisk until all the cream is combined, then increase speed and beat until mixture is stiff. like with whipped cream, don't overbeat.erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-66681510062363254822015-06-09T23:09:00.000-07:002015-06-09T23:10:58.193-07:00two paleo-friendly waffle recipesi am a breakfast junkie. there. i admitted it. addicted to pancakes and waffles and cereal...all those things that are not generally grain-free. in my years of carb remission i have tried many recipes. too eggy, too chalky, too...meh. my old standard buttermilk pancakes and oatmeal pancakes were really wonderful so it was a tough act to follow. i bought danielle walker's cookbook "against all grain" and gave her cashew waffle recipe a whirl. the surprise was pleasant. the recipe needed to be much larger to feed my family, but we were happy with the result. here's my slightly altered, bigger version of <a href="http://againstallgrain.com/2012/06/21/grain-free-waffles/" target="_blank">her recipe</a>:<br />
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<b>cashew waffles</b><br />
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one dozen eggs<br />
1 can coconut milk + a little water to rinse the can (about 1/4 - 1/3 C extra)<br />
1 16 oz bag of cashew pieces (about 3 C)<br />
3/4 C coconut flour<br />
2 t baking soda<br />
1 t kosher salt<br />
1/2 C coconut oil or butter, melted<br />
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put all ingredients in your blender and mix thoroughly. heat your waffle iron. if you want blueberry waffles, you can add the zest and juice of two lemons to the blender before mixing and stir in 2 C frozen wild blueberries by hand. my waffle maker is a small, round cuisinart and takes slightly less than 1/2 C of batter per waffle. i ALWAYS portion and pour batter with a measuring cup. place cooked waffles on a cooling rack or in a baking dish with a tea towel (if you need to keep them warm in the oven). i normally serve with a berry maple syrup.<br />
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<b>blueberry maple syrup</b><br />
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1 16 oz bag wild blueberries<br />
2 C maple syrup<br />
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bring to a boil and allow to cook for 7-10 minutes, stirring occasionally. any mix of berries can be used.<br />
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my favorite waffles/pancakes recipe features grass-fed beef gelatin. this is protein, nutrient-packed morning food.<br />
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<b>erin's favorite waffles/pancakes</b><br />
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2 C tapioca starch<br />
1 C almond flour<br />
1 C coconut flour<br />
3 T grass-fed beef gelatin<br />
1 t baking soda<br />
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whisk together dry ingredients then add:<br />
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one dozen eggs<br />
2 cans coconut milk<br />
1/4 C softened butter or coconut oil<br />
1/4 C coconut sugar<br />
1 t vanilla<br />
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mix well. cook in waffle iron or in a buttered/oiled skillet. serve with fruit syrup, raw honey, or maple syrup.erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-56336485090862936572015-06-09T22:32:00.002-07:002015-06-09T22:32:19.379-07:00butternut squash soup with meatballs, roasted pumpkin seeds, and cotija cheesethe title is a mouthful, but i can never get enough of this soup...in my mouth. i've been making it without the meatballs for three or four years now. it started as a GAPS diet experiment but then i found a kitchenaid immersion blender at the thrift store for $6 (yeah!) and it became a regular on our menu. the first time i added the meatballs, roasted pumpkin seeds, and cotija cheese...[moment of silence]...it was heavenly. the pumpkin seeds and cotija cheese have been part of my roasted butternut squash for a couple years, replicating an appetizer andy and i had at <a href="http://www.thepurplepigchicago.com/" target="_blank">the purple pig in chicago</a>, but until one blustery winter evening i had never thought of marrying the two. this soup was already high on our favorite list before i went to iowa last christmas and made it for my extended family. unfortunately, a freak snowstorm whipped up late in the afternoon that sent everyone scurrying home before i was finished making dinner, but in the end that made more leftovers for me so, sorry-not-sorry. ;)<br />
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sometimes when butternut squash is in season i bake a couple extras, scoop the flesh into bags, and freeze it for a day in april, may, even july, when i NEED this soup. if you can't do dairy, just leave out the cotija cheese. coconut cream is used instead of half-and-half or heavy cream (which is what i used in our pre-primal/paleo days), so that would be your only substitution.<br />
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<b>butternut squash soup with meatballs, roasted pumpkin seeds, and cotija cheese</b><br />
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early in the day (or at least two hours before you want to make your soup), preheat oven to 400. i roast my butternut squash whole. put two small or one large squash on a baking pan and poke holes with a skewer. i poke 5-7 down the center and then make two staggered lines of holes on either side, staying above the halfway point on the side of the squash so they don't leak juice all over the pan. roast for 60 minutes. turn off the oven and leave the squash in for another hour (i want them soft and easy to scoop). remove from oven and allow to cool. cut in half, scoop out seeds+slime, and spoon the flesh onto the pan or into a bowl (or straight into your soup pot if you're at that point in the process).<br />
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<b>meatballs</b><br />
1 lb grass-fed beef<br />
1 lb nitrate/nitrite free sausage<br />
2 eggs<br />
1 onion, diced<br />
1/4 C coconut flour<br />
1/2 t basil<br />
salt and pepper<br />
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mix together all ingredients by hand and form into meatballs (i use a cookie scoop so they're all the same size). place close together in a 9x13 pan and bake at 375 for 20 minutes. turn all meatballs over and bake for 10 minutes more. check for doneness and allow to rest.<br />
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<b>soup</b><br />
1 T butter or coconut oil<br />
1 onion, diced<br />
3-4 apples, diced (granny smith preferred, but i have used galas and fujis if i have a soft one on the counter)<br />
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saute onion and apples in butter/oil 5-7 minutes, stirring frequently. add:<br />
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4-8 C chicken stock (depends on the size of your squash. also, i always make my own bone broths, but that's another recipe for another post)<br />
1-2 cans coconut cream (again, depends on the size of your squash)<br />
flesh of the previously baked butternut squash<br />
1 t curry powder<br />
1 t ground coriander<br />
1/2 t nutmeg<br />
salt and pepper to taste<br />
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blend with an immersion blender until very smooth (add more stock, if needed...it should be smooth, not super thick but not too thin) then bring to a boil. you can do this in a normal blender, but be careful of the pressure the heat will create (can you say "soup on the ceiling" or "i scalded my hand"?). adjust salt and pepper.<br />
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<b>roasted pumpkin seeds</b><br />
1 1/2 - 2 T butter or coconut oil<br />
3/4 C raw pepitas/pumpkin seeds<br />
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warm a pan over medium heat. melt the butter/oil and add the pumpkin seeds. stir frequently until they begin to brown and pop.<br />
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to serve, ladle the soup into a bowl. place 3 meatballs in the center, sprinkle pumpkin seeds, and grate or break pieces of cotija cheese around the top. leftovers can be refrigerated for a week or frozen if you find you have too much (i know, i know...my recipes are typically huge). my family usually polishes off this meal within a couple days.<br />
<br />erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-4167551112990236282015-06-09T21:44:00.000-07:002015-06-13T20:12:05.603-07:00paleo crisp toppingi don't know about you, but when peaches start appearing in the produce section i do a happy dance. then i go on a smelling and squeezing/gentle-pressing frenzy. normally, the first few times i lift the fruit to my nose i quickly know it is too early to be enjoyed and walk away empty handed. there are other times i smell just enough peach aroma to be optimistic and (quite foolishly) hope that a little time in a paper bag will shorten the days. perfect peaches, however, are a fickle and fleeting thing. this year i am very guilty of buying-before-ready peaches and, as punishment, have been disappointed by my impatience. the fairly firm, slightly-peachy bites have been no match for the juice-dripping-down-my-face peaches of my past.<br />
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whilst in colorado, i tasted perfect peaches for the first time. the window for western slope peaches was mid-august to early september...or maybe it was just august (i would have to consult my peach expert helenbeth to be sure). either way, it was agonizing knowing they would be gone so soon. we would buy boxes of them from roadside fruit stand that was set up every year in the parking lot of the video store and gorge ourselves for the weeks they were available.<br />
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fastforward to oregon. the peaches came in waves for a few months. not quite the same, but still wonderful when they were perfectly ripe. i found a vendor at the farmer's market and would wait until she said they were ready...and then buy a box every week or two.<br />
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in my opinion, perfect peaches should never go in the oven. they should always be eaten fresh. so instead of peach cobbler, i would make a buttery crisp topping (<a href="http://mommagoescrazy.blogspot.com/2012/06/crisp-toppingfor-fresh-peach-crisp.html" target="_blank">my old, oat-based crisp topping floating in cyberspace here</a>). since moving to california i decided i didn't want to eat oats in this dessert so now i only make a grain-free version. last summer i created a recipe that i love...perhaps a little too much. i can eat it straight out of the pan like a granola-starved maniac. ;)<br />
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<br />
<b>paleo crisp topping</b><br />
<br />
2 C unsweetened, shredded coconut<br />
1 C sliced almonds<br />
1 C walnut pieces*<br />
1 C almond flour<br />
1/2 C coconut sugar<br />
1 T cinnamon<br />
1/3 C butter or coconut oil<br />
1 t vanilla<br />
<br />
stir together dry ingredients. melt the butter/oil and add the vanilla. pour over the dry ingredients and mix well. spread in a 9x13 pan and bake at 350 for 15-17 minutes. stir, then cook for 7-10 minutes more. if you prefer to use a large baking sheet, bake for 10 minutes, stir, then cook for 5-7 minutes more. allow to cool slightly before serving on fresh, diced peaches and top with whipped cream. you can eat it for breakfast if you use plain yogurt underneath and no whipped cream on top. ;)<br />
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this is also very delicious on top of fresh (still warm) chia seed "jam". just bring a bag or two of frozen fruit to a boil for 5-10 minutes, then stir in 1/3 C - 2/3 C chia seeds (depending on how much fruit you're using) and 1 t vanilla. you can sweeten with a little honey or maple syrup, but i have found most fruits don't need it. i love a combination of wild blueberries, raspberries, and dark cherries (smooshed with a potato masher before adding the chia seeds). wild blueberries and frozen peaches also work in a mid-february, i've-gotta-have-peach-crisp pinch.<br />
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*walnut pieces have disappeared from my normal grocery stores so i buy bulk walnut halves and pieces and chop them in my food processor. this makes them a little smaller than what i used to buy with a bit of walnut "meal" in the mix, but i like them. plus, doing it this way has saved me $2+/lb because i wait until they are on sale and then stock up.<br />
<br />erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-53437712602833196472014-11-19T15:35:00.000-08:002015-05-21T13:36:16.715-07:00pudding three waysi am a fan of pudding. it's not something i made often for a few years because i was no longer using cornstarch. i made chocolate avocado pudding for a while...really, on repeat for nearly a year. but then avocados weren't in season and i found <a href="http://food52.com/recipes/11011-chocolate-pudding" target="_blank">this</a> recipe on food52 and was in love. well, i was in love with the taste and texture, but the use of cane sugar and a lot of dairy left me hesitant to make it as much as i wanted to (which, let's be honest, was every day).<br />
<br />
looking ahead to christmas and visiting family in iowa got me thinking about what wonderful things i want to make that everyone can enjoy. first on my list was to rework the pudding recipe to be dairy and cane sugar-free. guess what? i tried three variations and they are all lick-your-lips good. best part, they are also very good for you. nutrient dense, guilt free, delicious treats are my favorite!<br />
<br />
as with most pudding recipes, you will only be using the yolks. this, in my opinion, is no big deal because it gives me an excuse to make <a href="http://mommagoescrazy.blogspot.com/2012/06/boccone-dolce.html" target="_blank">boccone dolce</a> often. leave out the chocolate and make it for breakfast. SO good. but i digress...<br />
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back to pudding. since i was altering the food52 recipe, i started with chocolate pudding. i use the same basic cooking method as the original recipe.<br />
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<b>paleo chocolate pudding</b><br />
<br />
2 cans coconut milk<br />
<br />
heat on stove until it begins to foam/boil, stirring frequently. this should take 5-7 minutes. while waiting:<br />
<br />
4 egg yolks<br />
1/3 C tapioca flour<br />
1/3 C honey<br />
1/2 C cocoa powder<br />
<br />
mix in a blender, scraping down the sides/lid a couple times. be sure to get all the tapioca flour out of the bumps/crevices of the inside of the blender. ;)<br />
<br />
sprinkle 2 T grass-fed beef gelatin into the blender and let bloom while the milk finishes heating.<br />
<br />
once the coconut milk is ready, turn on the blender to its lowest setting and begin to slowly add the coconut milk. scrape down sides/lid and blend again. pour into individual cups, pie crust, or 9x7 - 9x13 pan. cover with a lid/plastic and refrigerate 3-5 hours.<br />
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top with whipped cream or whipped coconut cream or my <a href="http://mommagoescrazy.blogspot.com/2012/06/boccone-dolce.html" target="_blank">honey sweetened hot fudge</a> and enjoy!<br />
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non-paleo variation: this recipe works great with 3 C whole milk instead of coconut milk. if you don't have gelatin you can alternatively use one bag of dark chocolate chips (always check ingredients!), added after the milk is fully incorporated. if you are using chocolate chips, i would reduce the amount of honey to between 2 T - 1/4 C.<br />
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<br />
on to our second variation! i was staring at two overripe bananas on my counter, thinking about pudding, and craving the delicious concoction of my youth. you know the one...layers of nilla wafers, pudding, and whipped cream. granted, back in the day it all came from boxes and had little to no actual nutrients, but still. the memory lives on in my mind. i made the first version with whole milk because i was out of coconut milk (gasp...how does that even happen?!) but it works great with either. this recipe is my new favorite. absolutely guilt-free. NO sweeteners outside of the bananas. plus, <a href="http://foodmatters.tv/articles-1/25-powerful-reasons-to-eat-bananas" target="_blank">bananas</a> are wonderful for you. and gelatin...don't even get me started on the benefits found there!<br />
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the banana pudding is mighty tasty on its own, but to fulfill this particular banana pudding craving there had to be some form of cookies to layer in the mix. i found <a href="http://www.theironyou.com/2014/04/paleo-nilla-wafers.html" target="_blank">this</a> recipe for paleo vanilla wafers from "the iron you". after a little alteration, i had a winner. and when i say "winner" i mean don't-share-with-the-kids, mom-where'd-all-the-banana-pudding-go? winner. ;)<br />
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<b>banana pudding</b><br />
<br />
2 cans of coconut milk OR 3 C whole milk<br />
<br />
heat on stove until it begins to foam/boil, stirring frequently. this should take 5-7 minutes. while waiting:<br />
<br />
4 egg yolks<br />
1/3 C tapioca flour<br />
2 ripe bananas<br />
<br />
mix in a blender, scraping down the sides/lid a couple times. be sure to get all the tapioca flour out of the bumps/crevices of the inside of the blender. ;)<br />
<br />
sprinkle 2 T grass-fed beef gelatin into the blender and let bloom while the milk finishes heating.<br />
<br />
once the coconut milk is ready, turn on the blender to its lowest setting and begin to slowly add the coconut milk. scrape down sides/lid and blend again. pour into individual cups, pie crust, or layer with cookies in 9x13 pan. cover with a lid/plastic and refrigerate 3-5 hours.<br />
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<b>paleo vanilla wafers</b><br />
<br />
3 egg yolks<br />
1 t vanilla extract<br />
3 C almond flour<br />
1/2 t baking powder<br />
1/4 t kosher salt<br />
1/3 C virgin coconut oil, melted<br />
2/3 C raw honey<br />
<br />
preheat oven to 350. mix all ingredients in a food processor until well combined. spread dough on a silicon baking mat on a sheet pan. bake for 15 minutes (more or less, depending on your oven). allow to cool on the silicon mat for 5-10 minutes before moving to a cutting surface (FYI: your silicon baking mat would NOT be a cutting surface). use a pizza cutter to 1"-2" squares out of the vanilla wafer sheet.<br />
<br />
to assemble banana pudding, layer cookie pieces in the bottom of a 9x13 pan. cut up one banana into thin slices and layer on top of the cookies. pour 1/3 of the pudding over the top of the cookies. make another layer of cookies, layer sliced bananas, pour 1/3 of the pudding, etc. cover and refrigerate. serve with whipped cream or whipped coconut cream and try not to eat the whole pan.<br />
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so, this probably should have been three separate posts, but i only have one picture right now and the basic pudding recipe is more or less a master recipe so i'm just going to keep going. </div>
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<br /></div>
<div>
as much as i love chocolate pudding and banana pudding, this coconut pudding <i>may</i> be my favorite. i can't wait to make some incredible paleo pie shell and make a coconut cream pie. yes, this will happen soon. the downside to making super-delicious things is that sometimes (okay, most of the time) i am so busy enjoying the food that i forget to take a picture. or, maybe my kitchen is a complete mess and there's not enough counter space to get a photo. i plead the fifth and throw another yummy pudding recipe at you as a distraction...</div>
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<div>
<b>coconut pudding</b></div>
<div>
<br /></div>
<div>
2 cans of coconut milk OR 3 C whole milk<br />
<br />
heat on stove until it begins to foam/boil, stirring frequently. this should take 5-7 minutes. while waiting:<br />
<br />
4 egg yolks<br />
1/3 C tapioca flour<br />
1/4 C honey<br />
1 t vanilla<br />
<br />
mix in a blender, scraping down the sides/lid a couple times. be sure to get all the tapioca flour out of the bumps/crevices of the inside of the blender. ;)<br />
<br />
sprinkle 2 T grass-fed beef gelatin into the blender and let bloom while the milk finishes heating.<br />
<br />
once the coconut milk is ready, turn on the blender to its lowest setting and begin to slowly add the coconut milk. scrape down sides/lid and blend again, this time adding in 2 C unsweetened shredded coconut. pour into individual cups, pie crust, or in 9x7 - 9x13 pan. cover with a lid/plastic and refrigerate 3-5 hours. a little honey sweetened hot fudge on top is sublime.<br />
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<br />
that's all for now, but there have to be more variations. pumpkin? raspberry? i will let you know if i come up with anything else worth making. for now, enjoy your pudding!</div>
erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-67535290111639887662014-08-17T15:28:00.000-07:002014-08-17T15:28:30.900-07:00grain-free pumpkin gingerbread muffinsfall is nearly upon us. okay...it's still over a month away, but school starts this week which is putting me in an autumn state of mind. leaves will begin to change colors, temperatures will begin to cool (at least for all you non-california folks), jackets and sweaters will come out of hiding...and pumpkin-everything will soon be everywhere. i am quite excited about that last bit because my love for pumpkin is a year-round affair.<br />
<br />
muffins have been a hard sale since going paleo. my first experiments with almond meal were overly moist, muffins made with coconut flour were either too dry or too eggy, and, although we consumed every last one of anything i made, we were all left wanting my perfect, gluten-and-sugar-filled muffins of yesteryear. the following recipe is the result of playing around with a couple almost-there paleo muffin recipes and have become one of my favorite things to bake.<br />
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i have become a big fan of tapioca flour because it takes otherwise sad paleo baked goods and gives them the right amount of fluff and binder to border the edge of "normal" treats. these muffins are a nutrient packed food that is wonderful for an occasional weekend breakfast or as a grab-and-go weekday option. this makes 24 muffins if you measure out the batter well, so even if you have four children you can enjoy them for more than one sitting. ;)<br />
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<b>grain-free pumpkin gingerbread muffins</b><br />
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<br />
1 C coconut flour<br />
1 C tapioca flour<br />
1/2 C coconut sugar<br />
2 t baking soda<br />
1 T cinnamon<br />
1 T ginger<br />
2 t ground cloves<br />
1 t nutmeg<br />
<br />
whisk together dry ingredients, then add:<br />
<br />
1 can pumpkin<br />
6 eggs<br />
1/2 C unsweetened applesauce<br />
1/4 C molasses<br />
1/2 C coconut oil or butter, melted<br />
<br />
whisk until everything is combined. with a large cookie scoop, divide between 20-24 cupcake holders. bake for 20-25 minutes at 350. allow to cool slightly before eating. once completely cool, these muffins release the best from cupcake liners of any paleo muffin i have made.<br />
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i just realized these are also nut-free, so should be pretty universally edible. ;)<br />
<br />erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-13573175918905974612014-08-01T14:26:00.000-07:002014-08-01T14:26:09.333-07:00curry nachos...with or without grainsthere was a restaurant in downtown oregon city that andy and i loved. their lamb shank was fall-off-the-bone delicious and they had this unusual but great appetizer...curry nachos. long story short, we moved, they went out of business (hopefully not because we moved!), and i had to replicate the recipe. it is surprisingly easy and tastes exactly as i remember it at cypress.<br />
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<b>curry nachos</b><br />
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<br />
1 lb ground turkey<br />
1 T curry powder<br />
salt and pepper<br />
<br />
brown the turkey, adding the curry powder as it cooks. season to taste with salt and pepper.<br />
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here's where the grain/no-grain option comes in. on two baking sheets spread out either one bag of tortilla chips (my favorite is trader joe's organic white corn) or cut baby peppers in half (some may need to be cut in quarters, depending on the size) and remove seeds/membranes. for the size of this recipe you would need to cut most of a 2-lb bag of baby peppers.<br />
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preheat your broiler (i like mine on high). sprinkle the curried turkey on top of your "chips". shred monterey jack cheese on top and broil for 2-3 minutes, until cheese bubbles and begins to brown. remove from oven to cool for a couple minutes before topping with:<br />
<br />
2 roma tomatoes, diced<br />
3-4 green onions, finely sliced<br />
1/2 bunch of cilantro, minced<br />
<br />
serve with plain yogurt on the side (this is a condiment not to be left out...it really makes all the flavors come together). this feeds my whole family of six well. the chip version does not save (soggy chips are gross) so if you aren't making food for a small army you may want to scale back...or invite friends over! ;)erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-34624553568796484352014-06-05T11:15:00.000-07:002014-06-05T11:15:02.190-07:00raw chocolate coconut "brownie"one last recipe for today. i can't believe i haven't shared this before now, but i can't find it so must not have. i was probably too busy eating. and then too busy working out to counteract all the eating. i digress...<br />
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<br /></div>
<div>
i'm a sucker for good, dark chocolate. add in just enough sea salt and you have found my kryptonite. add in coconut and i'm as good as done. these raw brownies have all that and more. i must avoid making them to save myself from eating the whole pan. the. WHOLE. pan. i could go on and on, but i'm just getting hungry so will just give you the recipe. ;)</div>
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<div>
<b>raw chocolate coconut "brownie"</b></div>
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<div>
1 1/2 C <a href="http://mommagoescrazy.blogspot.com/2014/02/easy-addictive-almond-butter.html" target="_blank">almond butter</a></div>
<div>
4 1/2 C unsweetened, shredded coconut</div>
<div>
1 C raw cacao powder</div>
<div>
3/4 C raw honey</div>
<div>
1/4 t sea salt</div>
<div>
1 t vanilla</div>
<div>
<br /></div>
<div>
mix all ingredients in a large food processor or stand mixer (i have found my 11 C kitchen aid food processor freezes up with this large an amount, so i always use my stand mixer now). press into a 9x13 pan and refrigerate. allow to come to room temperature for easier cutting. ENJOY!</div>
erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-57237217443320475742014-06-05T11:04:00.001-07:002014-06-05T11:04:10.454-07:00flourless chocolate cakedo a google search for "flourless chocolate cake" and you will come across many options...most laden with white or powdered sugar. do a search for "grain-free brownie" or "grain-free chocolate cake" and, i'm not going to lie, you will find many results, but, perhaps like me, be disappointed by the resulting taste and texture. i love an ooey-gooey brownie as much as (possibly more than) the next person. other paleo, grain-free brownies i have tried have been a let down...too much coconut flour leaves them chalky, too much almond flour leaves them overly moist, too much tapioca starch leaves them higher on the glycemic impact than i prefer. one major thing i have learned over the last couple years is the mix of alternative flours you use is <i>very</i> important. this recipe, however, uses NO alternative flours...no almond flour, no coconut flour, no tapioca starch. skeptical would be a kind word to describe how i was feeling when i found and made this recipe, but i had just made <a href="http://mommagoescrazy.blogspot.com/2014/02/easy-addictive-almond-butter.html" target="_blank">almond butter</a> and my food processor was already dirty so, why not? once i tasted the batter i was feeling more hopeful. i have, however, in the past had delicious grain-free batters that turned into disappointing baked goods, so i held my breath and final judgements until the end.<br />
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oh. my. goodness. JOY. when this rich, chocolate pan cooled off i found myself in cake heaven. light and airy, not eggy, not overly sweet. a near mary poppins of baked confections. extra bonus? the ingredients aren't hard to find/make. i made this recipe three times while visiting friends in oregon over spring break. that's three times in ONE week. when you find a good thing you must share it, right?! ;)<br />
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this recipe is originally from the <a href="http://www.thehealthyhomeeconomist.com/nut-butter-grain-free-brownies/" target="_blank">healthy home economist</a> and is called a brownie. the picture they posted is most likely cut from the middle of the pan. i have found if you want more of a brownie texture, cook it less. for a lighter, less gooey cake texture, mix the liquid ingredients more and bake longer. for my oven this means 24 minutes leaves a gooey center (will have a little wiggle in the middle when you take it out) and by 28 minutes the whole pan raises to cake stature (still a little give, but more solid). do NOT over bake. the recipe also works wonderfully baked in individual ramekins (baking time 15-20 minutes, depending on the size you use). i have changed very little...i use less maple syrup than the original recipe, found honey works fine as a substitute, and omit the chocolate chips, but otherwise have stuck to the above linked recipe.<br />
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<b>flourless chocolate cake</b><br />
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<br />
1 C <a href="http://mommagoescrazy.blogspot.com/2014/02/easy-addictive-almond-butter.html" target="_blank">almond butter</a><br />
6 eggs<br />
2/3 C grade B maple syrup or honey<br />
1 T vanilla<br />
1 C raw cacao powder (organic cocoa powder is also fine)<br />
1/4 t sea salt (originally called for 1/2 t salt, but my almond butter is already salted)<br />
1 t baking soda<br />
<br />
blend almond butter, eggs, sweetener, and vanilla in your food processor. add cacao powder, salt, and baking soda and blend again, scraping sides down to be sure everything incorporates well. spray or oil a 9x13 pan and bake at 350 for 24-28 minutes. allow to cool for at least 15 minutes before cutting and serving.<br />
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this is delicious on its own, served with a scoop of your preferred ice cream, or with fresh fruit (think raspberries or strawberries). it is also very tasty with dark chocolate chips/chunks and walnut pieces scattered on top before baking...sprinkle with a little sea salt after removing from the oven (oh man, that last one was gooOd).erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-24589403334313844492014-06-05T10:19:00.004-07:002014-06-05T10:26:03.994-07:00lamb gyro burgersi love a good gyro. it was one of the first things i consumed when i traveled to NYC with my two youngest sisters a few christmases back. after 11pm, food cart in midtown...i could have inhaled two or three.<br />
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nowadays, i haven't had a real gyro in what seems like forever. the wonderfully soft, delicious, wheat-laden flatbread has kept me away. a couple months ago, i found ground lamb for a really good price and decided to experiment. i could capture all the flavors i love in a burger, i was just sure of it. the result was wonderful...so wonderful that i have made it two weeks in a row. the second time *could* have been because we inhaled the first batch so quickly i never got a picture... ;)<br />
<br />
when lamb is raised properly and cooked right, the taste and health benefits can't be beat. look for grass-fed lamb. this high protein and vitamin B-12, omega-3 rich meat option should be making a regular round in your menu.<br />
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<b>lamb gyro burger</b><br />
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<br />
burger<br />
<br />
2 lbs ground lamb<br />
1 red onion, diced<br />
2-3 oz feta cheese, crumbled (avoid the extra chemicals and always buy the block, crumbling what you need)<br />
2 eggs<br />
1 1/2 t dried oregano<br />
salt and pepper<br />
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mix all ingredients, form into patties, fry in a large skillet with olive oil. allow to rest at least 5-7 minutes before serving with tzatziki and fresh tomato slices.<br />
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tzatziki sauce<br />
<br />
1 C plain yogurt<br />
1/2 english cucumber, diced<br />
4 sprigs fresh dill, minced<br />
salt and pepper<br />
<br />
stir all ingredients together. chill in refrigerator until ready to serve.<br />
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can't have dairy? you can get by with leaving out the feta in the burger and use a coconut or almond milk yogurt or non-dairy sour cream substitute for the tzatziki (though i never suggest using a soy alternative).erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-21547501848430784902014-05-07T10:42:00.001-07:002014-05-07T10:42:35.482-07:00new costume projectsbeing in a new place has taken way more adjustment than i anticipated. this fall we passed on doing the first show with kirby's new ballet studio, academy of classical ballet. after some begging in january, we agreed to do the spring show...kirby dancing and me costuming.<br />
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with my kids in school for the first time this year (there's a whole 'nother post about that one of these days...) and my brain finally settling down from the move, i have been working on a more elaborate form of costume than i was doing in oregon. hand-painting on satin and organza, applying swarovski crystals, burning and layering scores of petals, creating a glitter layer (from extra fine glitter and mod podge) to paint on a purchased costume, and lots of trimmings. it was a fun, but time-consuming project which leaves me excited to see them all on stage in a couple of weeks.<br />
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butterfly queen</div>
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tulip princess</div>
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water lily and thumbelina</div>
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swanhilda fabric (guess i didn't take a picture of the finished costume) and the aftermath of painting feathers</div>
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<br />erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-1200710272270902812014-05-07T10:15:00.001-07:002014-05-07T10:15:42.037-07:00indian chicken saladi love curry. LOVE. over easter we were back in portland and had a picnic with my brother-in-law, sister-in-law, and niece. my sister-in-law picked out a very yummy looking indian chicken salad from the whole foods deli. we were excited about it...until we got to the cashier and realized the one pound she had gotten was going to cost almost $15. ouch! my recipe rivals the inspiration and i made around three pounds of this deliciousness for under $10. score.<br />
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<br />
<b>indian chicken salad</b><br />
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2.5 lbs boneless, skinless chicken breast (i used one bag of frozen, thawed from trader joe's)<br />
1 T curry powder<br />
1-2 t kosher salt<br />
1/4 t pepper<br />
<br />
i picked up the ingredients for this dish the same day i wanted to eat it. because i didn't have time to let the chicken thaw on its own (and no longer use the microwave for thawing), i placed the bag in my large stock pot, opened the bag, and filled the bag and stock pot with hot water. after the chicken was thawed (10-15 minutes) i held a small part of the resealable top closed while pouring off all of the water. then i dumped all the spices into the bag and massaged everything around until the chicken was coated. then i lit my grill (or you could heat a pan on the stove, but the taste from the grill was so much better). after the grill was fully heated i grilled the chicken breasts, roughly 5-7 minutes per side. once finished, i let the chicken rest 10-15 minutes before dicing. this is a good amount of time to prep the rest of the ingredients for the chicken salad.<br />
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5-6 green onions, sliced, all white and green parts (you can dice the larger white rounds, if desired)<br />
2 large carrots, shredded on a box grater (or food processor large shredding disk)<br />
1/2 C currants (raisins would work here, but i liked the smaller size of the currant)<br />
1 C plain yogurt (you could use mayo, but i had run out and didn't have time to make more)<br />
1 T curry powder<br />
salt and pepper, to taste (probably 1-2 t kosher salt and 1/8-1/4 t of fresh ground pepper)<br />
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dice chicken and stir all ingredients together. taste, adjust seasonings if necessary, and ENJOY!erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-68528284257809436402014-03-03T09:22:00.002-08:002014-03-03T09:22:57.210-08:00carrot cake waffles with maple raisin cream cheese spreada local grocery store had 5 lb bags of organic carrots on special this week. i normally keep many small bags of frozen carrots in my freezer to add to soups and sauces along with the occasional muffin, but after grating my way through all five pounds i had an irresistible urge for carrot cake. a quick google search later and i was looking through a couple promising recipes. since we have been mostly paleo for about two years now (you've noticed the evolution of my food posts, right?) i have become familiar enough with how acceptable flours work, compliment each other, and their limitations to use the existing carrot cake pancake recipes as a launching pad to develop my own waffle version. it turned out really well (wishing i had made a double batch so we had more leftovers) and i can't wait for you to try it!<br />
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<b>carrot cake waffles</b><br />
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<br />
6 lg carrots (approx 2 1/2 C - 3 C)<br />
1 C blanched almond flour<br />
1/2 C tapioca flour<br />
1/3 C coconut flour<br />
1/4 C - 1/3 C coconut sugar<br />
1 1/2 t baking soda<br />
1 1/2 t baking powder<br />
1 t sea salt or kosher salt<br />
1 T cinnamon<br />
3/4 t ginger<br />
3/4 t nutmeg<br />
1/2 t cloves<br />
12 eggs<br />
1 C unsweetened almond milk<br />
1/2 C butter, ghee, or coconut oil, melted<br />
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in a large bowl, whisk together the dry ingredients. you can whisk the wet ingredients together in a separate bowl, but who wants the extra dishes? i whisk the eggs and almond milk and add the melted butter after those are incorporated. heat your waffle iron to medium and serve warm with cream cheese spread (seriously, don't skip it!). makes 16-17 waffles using 1/2 C batter for each waffle.<br />
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if i was going to make this recipe a little larger, i would go 1.5X and use a whole can of coconut milk for the liquid. leftovers can be stored on the counter (a few days), in the refrigerator (a week), or in the freezer (months, if you can make them last that long).<br />
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the topping i created was based on traditional carrot cake. i mean, cream cheese frosting is a standard, right?! some people put raisins and walnuts in their carrot cake. next time i will probably add walnuts to the mix. obviously this is the part of the meal that is not paleo, but it's worth the teeny-tiny cheat. trust me.<br />
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<b>maple raisin cream cheese spread</b><br />
<br />
1/2 C raisins<br />
8 oz cream cheese, neufchâtel cheese, or strained yogurt*<br />
1/4 C maple syrup<br />
1/4 t vanilla<br />
<br />
in a food processor, chop the raisins alone. after they are all in small pieces, add the rest of the ingredients and mix well.<br />
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i will add 1/2 C chopped walnuts the next time i make this, mixing in by hand at the end. *to make strained yogurt, place two heaping cups of plain, whole milk yogurt in a mesh strainer lined with cheesecloth or paper towels over a bowl (to catch the whey) and cover in the refrigerator for 24-48 hours.erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-41641286922318552122014-02-26T21:38:00.001-08:002014-02-26T21:38:04.952-08:00the world's best (and healthiest) french onion diplast year i went all out for the super bowl. sure, it was the only time all season my family had sat down together to watch football, but it was also a very good excuse to make all those wonderful junk foods people consume while watching sports so, what the heck. ;)<br />
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i found this recipe <a href="http://theartofsimple.net/better-than-a-box/" target="_blank">here</a> originally, but with some tweaking, it turned into what is featured below.<br />
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<b>french onion dip</b><br />
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<br />
2 C plain yogurt, whole milk if you have it<br />
1 large red onion, diced<br />
4 T butter<br />
1/2 t kosher salt<br />
1/4 t black pepper<br />
1/2 t curry powder or turmeric<br />
1/4 t celery salt<br />
<br />
the day before (12-24 hours before) you want to make the dip put a strainer over a bowl and line with paper towels or cheesecloth. place the yogurt in the strainer and let the whey drain off. you are making the healthiest, most probiotic rich sour cream! you're welcome.<br />
<br />
when you are ready to finish making the dip, melt the butter in a pan and add the diced onion. cook over medium-low heat for 20-30 minutes, stirring often so the onions soften and caramelize and don't brown or burn. allow the onions to cool for 20-30 minutes after they are finished cooking before adding them and all the seasonings to the strained yogurt. once everything is mixed together, taste, adjust seasonings (may need to add more salt or curry/tumeric) and consume with great fervor...with or without a sporting event on television.erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-41452462228975788452014-02-26T21:25:00.001-08:002014-06-05T10:25:56.344-07:00chewy chocolate chip grain-free cookies<div class="separator" style="clear: both; text-align: left;">
today is may 14, 2014, and i am editing this recipe. if you previously grabbed this recipe, i suggest throwing out the old one and swapping it for the updated version. can't. stop. eating... ;)</div>
<br />
cookies have always been my obsession. i can't get enough cookie dough, if i am stupid enough to make it, and like my cookies slightly under baked so they remain chewy long after they cool down. they are like lay's potato chips in that i can never have just one. or two. or ten. my near-famous recipe (full of wheat and sugar) is <a href="http://www.mommagoescrazy.blogspot.com/2011/02/sometimes-only-cookies-will-help.html" target="_blank">here</a>, but for our health (and my waistline) we have mostly abandoned that delicious concoction for this new, grain-free variety.<br />
<br />
<b>chewy chocolate chip grain-free cookies</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Cszoq9KB9OV9PqunRo0ePW50DrJxpqyGDxPMxBVrU5lmV5jqaUBBRfU_r_uKVm9p81vg7QsqOLIVWaMkcbULMYdCRCLdhmZzpS07KzlDY4znxef8ddy0CM84GNxvtbU3Aq2H0e7Wa60/s1600/IMG_2120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Cszoq9KB9OV9PqunRo0ePW50DrJxpqyGDxPMxBVrU5lmV5jqaUBBRfU_r_uKVm9p81vg7QsqOLIVWaMkcbULMYdCRCLdhmZzpS07KzlDY4znxef8ddy0CM84GNxvtbU3Aq2H0e7Wa60/s1600/IMG_2120.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">old recipe picture above, new recipe pictures below</td></tr>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikS1qw7QVPX81ukxaV6MRZTVmcv9UMKFvjmMvkgBpGTd7VPsiEG3Dl-anj5N_hVkZgUs5d0ek00SX3ESOGKt3r8UMRfUHufNIysodWWqOdw8O-1aQeXZtAat953ftpF4yUG9UTU0TUN48/s1600/IMG_2445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikS1qw7QVPX81ukxaV6MRZTVmcv9UMKFvjmMvkgBpGTd7VPsiEG3Dl-anj5N_hVkZgUs5d0ek00SX3ESOGKt3r8UMRfUHufNIysodWWqOdw8O-1aQeXZtAat953ftpF4yUG9UTU0TUN48/s1600/IMG_2445.jpg" height="320" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1-EkRHP4RXbp5QiVh-5bX2LnYF7RbgZ17MgLgc03WKezd-piioiVVfZEKfkXsLWBYkUDQTILopcuwL0Tu9Ne93eYtZqShivpBt186lcT85XoqvfSqPftfmfGUKQSWhf7xvCjx3w7pF4/s1600/IMG_2448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1-EkRHP4RXbp5QiVh-5bX2LnYF7RbgZ17MgLgc03WKezd-piioiVVfZEKfkXsLWBYkUDQTILopcuwL0Tu9Ne93eYtZqShivpBt186lcT85XoqvfSqPftfmfGUKQSWhf7xvCjx3w7pF4/s1600/IMG_2448.jpg" height="320" width="239" /></a><br /><br /><br />
<br />1 C dates or raisins<br />
1/2 C <a href="http://www.mommagoescrazy.blogspot.com/2014/02/easy-addictive-almond-butter.html" target="_blank">almond butter</a><br />
1/3 C unsweetened vanilla almond milk or coconut milk<br />
1 t vanilla<br />
1/2 t baking soda<br />
1 C blanched almond flour (again, i use anthony's almonds brand because it is the least expensive)<br />
1/4 C mini chocolate chips<br />
<br />
in a food processor, chop the dates/raisins and almond butter until smooth. add choice of milk, and flaxseed meal and process. add the baking soda and almond flour. i like to put the chocolate chips in the food processor, as well, but some people like to mix them in by hand. **note: if you make these cookies directly after making your almond butter (i mean, come on, the food processor is already dirty...) your chocolate chips will melt. you can always chill the dough and stir in more before baking or just roll with it. the result is delicious either way** do whichever method you prefer, then use a medium cookie scoop to place dough on a cookie sheet. these will not spread so you can place them 1"-2" apart without any problem. after all the scoops are on the sheet, smash the cookies down with the bottom of a cup (wet with water if dough begins to stick), fingers, or spatula. **note: taking out the flaxseed meal from the original recipe, i no longer smash these cookies**<br />
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bake for 10-15 minutes at 350. let them get a little golden before you take them out of the oven. allow to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. store in a container with lid or airtight bag.<br />
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as with nearly all paleo treats we have had, these are not the "real thing" but they are close enough to satisfy my craving in a healthy way. my husband even stated with amazement last night, "these are REALLY good!" i guess some of my attempts at treats have left him skeptical. ;)<br />
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<br />
occasionally i make this recipe with a few alterations. i add:<br />
2 eggs<br />
1/2 C coconut flour<br />
1 t vanilla<br />
1 t baking soda (instead of 1/2 t)<br />
1/2 t kosher salt<br />
and omit the flaxseed meal<br />
<br />
the result is a little more cakey, but a little higher in protein. i prefer the original version, but like having the option to make it either way.erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-54079866926972204722014-02-26T21:03:00.002-08:002014-02-26T21:03:28.475-08:00easy wraps, erin-styleto keep my kids from getting bored with their limited lunch options, i decided to try a couple paleo wrap recipes. after a little trial and error, a few alterations, and dozens of wraps later, i landed on this recipe as my new go-to.<div>
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<div>
<b>easy paleo crepes/wraps</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzMxUkMpSjWJfE9XaJii1MfpDncUwpzde_NZKkXtoqfMDhz_GYBA1v8eU8b9KYz1kpk4VLZhXNuO7wIT2HWnLmYCl8WtdZ0YNuzOi4gJDlPq_es7mHmMIxTGr1xCZaECaoSPzNUKwbxE/s1600/IMG_2124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzMxUkMpSjWJfE9XaJii1MfpDncUwpzde_NZKkXtoqfMDhz_GYBA1v8eU8b9KYz1kpk4VLZhXNuO7wIT2HWnLmYCl8WtdZ0YNuzOi4gJDlPq_es7mHmMIxTGr1xCZaECaoSPzNUKwbxE/s1600/IMG_2124.jpg" height="239" width="320" /></a></div>
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<div>
1 C blanched almond flour (i buy anthony's almonds brand almond flour from amazon because it is the most cost effective one i have found)</div>
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1 C tapioca flour</div>
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1/4 C coconut flour</div>
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1 can coconut milk (trader joe's is inexpensive and does not have any preservatives)</div>
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2 eggs</div>
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<div>
place all ingredients in a blender and mix well. heat an 8"-9" pan over medium heat. spray, butter, or oil your pan and pour in 1/4 C of the batter, swirling as you pour to spread the batter into an even circle. let cook until the top looks glossy and the sides begin to color, 2-3 minutes. flip and cook the other side, 1-2 minutes. cool on a rack and repeat with the rest of the batter. </div>
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i think this recipe makes around 24 wraps, but i can't remember. i store them in a 9" round glass dish with a lid, on the counter if they will be consumed quickly or in the fridge if we will take our time. ;) they are WONDERFUL sprinkled with cheese and used to make a quesadilla-like grilled sandwich or for an egg burrito.</div>
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i usually double this recipe and it fits in my kitchenaid blender. if i want to only make 1 1/2 times the recipe, i opt to use half a can of water instead of having half a can of coconut milk left over.</div>
erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-85643405044300693622014-02-26T20:48:00.001-08:002014-02-26T20:49:17.417-08:00easy, addictive almond butterthere are worse things you could be addicted to than almond butter. as a recovering peanut butter addict, i thought i would never be able to part with the delicious legume spread. store-bought almond butter was definitely not enticing me...it was hard as a rock, difficult to stir without the aid of a stand mixer, and "ehhh..." as far as taste was concerned. then i decided to finally make my own almond butter and my whole world changed.<br />
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not only is this incredibly easy to do, but the results are, in my opinion, better than the fresh ground almond butter you can buy (costing an arm, a leg, and your first born child) at whole foods.<br />
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i typically use two pounds of almonds at a time, which amounts to four cups of almond butter. i have four children (and a strong, personal addiction). being mostly grain-free, we eat it with sliced apples and bananas, celery, and occasionally spread it on waffles and wraps (both recipes i need to post).<br />
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<b>almond butter</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8WY2CwgcrkGPzfFteIus35iOG_RVoWMDlHFYufIbjm9mEtOobqCxfDzKqfMA4XLSLV7X59lb8gwp5hKtIPi66fwi4qfBzxFu8gIkdL5pGkF54PnnDTJyF8-1gWrYDxKac2S27FvPGdA/s1600/IMG_2121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8WY2CwgcrkGPzfFteIus35iOG_RVoWMDlHFYufIbjm9mEtOobqCxfDzKqfMA4XLSLV7X59lb8gwp5hKtIPi66fwi4qfBzxFu8gIkdL5pGkF54PnnDTJyF8-1gWrYDxKac2S27FvPGdA/s1600/IMG_2121.jpg" height="239" width="320" /></a></div>
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preheat your oven to 350. spread 1-2 lbs of raw almonds on a baking sheet and roast for 12-15 minutes. i like to go until they just start to color and i can smell them. let cool for 5-10 minutes and then dump all the nuts into your 11 C (or bigger) food processor. it would be wise to have ear covers or ear plugs for the next step because it is LOUD for the first few minutes. process the almonds until everything is sticking to the side and not going anywhere. scrap the bowl, break up clumps, process again. repeat a couple times. by the third scraping, you should be able to let it continue to chop and mix until the oils begin to release and the almond meal starts turning into paste. this will take a few minutes. i like my almond butter very smooth, so i let it process until it is creamy. keep going until you reach the consistency you prefer. add 1 1/2 t - 2 t of real salt (redmond brand is what i have) or sea salt and mix for another minute. taste and add more salt, if desired. scrap almond butter into a container with a lid and consume copious amounts with sliced apples, celery, or (my personal favorite) straight off the spoon.<br />
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i have seen other recipes that include honey, a little cinnamon, and vanilla, but i don't need to make it more addictive than it already is. ;)<br />
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four cups of almond butter cost $11-$13, depending on where you get your raw almonds.<br />
<br />
1/4 C of almonds has 132 calories, plus all these nutrients (all percentages of DVI)...<br />
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biotin: 49%<br />
vitamin E: 40.2%<br />
manganese: 26.5%<br />
copper: 25.5%<br />
vitamin B2: 17.6%<br />
phosphorus: 15.9%<br />
magnesium: 15.4%<br />
fiber 11.2%<br />
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and 162 mg of potassium<br />
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(for more information than you ever wanted to know about almonds, go <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20" target="_blank">here</a>)<br />
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ENJOY!erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-63572083361830144762013-12-03T08:59:00.001-08:002013-12-03T09:06:38.179-08:00long time...…no post. life has been crazy…and that is probably putting it mildly. between homeschooling, home restoration projects, ballets to costume, urban agriculture, project runway applications, constant food prep, and the rest of life, i haven't posted anything in almost a year (and let's admit it…the last post was pretty pathetic).<br />
<br />
this summer we finished our house, picked up our roots, and moved our tribe to california so andy could pursue a new job. bet you didn't see that one coming. me, neither. we put our kids in public school. bet you didn't see that one coming. me, neither. and i have spent the last few months reeling, unable to focus my brain, tackle projects, or otherwise hold a straight thought. bet you didn't see that one coming. me, neither.<br />
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i am living in a place of utter-uninspiration and i will be very open: i don't know if/when i will pick up cataloging recipes and chronicling life again. in case you were waiting… ;)<br />
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i did go through and put the "pin it" button on as many pages as i thought people would want to pin. my laundry soap recipe was the most popular link on my last blog and continues to be on mommagoescrazy, though it is getting a run for it's money with the lice repellent spray i concocted a couple years ago (and still use all the time for an air freshener and germ killer). share what's here and hopefully i will find my spark again soon!erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com1tag:blogger.com,1999:blog-4385135048382885790.post-38412387009677274562013-01-18T12:42:00.000-08:002013-01-18T12:42:02.596-08:00coconut banana cakeone more recipe for the day. no picture, sorry. i was sure i had already posted the original version of this recipe on my blog, but i couldn't find it anywhere yesterday. by that time, the whole cake was gone. guess i'll have to make it again soon so there will be a picture for you to be able to pin. ;)<br />
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this most recent recipe was modified to be dairy-free for my sister. you can use yogurt for the coconut milk and butter for the oil if you have no problems with dairy. make it without the chocolate chips and you have a great breakfast cake. make it with for a nice dessert or snacking cake.<br />
<br />
<br />
<br />
<b>coconut </b><b>banana cake</b><br />
<br />6 eggs<br />1/2 C - 1 C coconut milk or coconut cream<br />1/2 C - 1 C coconut oil<br />5-6 ripe bananas, spotty is best<br />
<br />in a stand mixer, combine above ingredients. then add:<br />
<br />3 C oatbran<br />2 C unsweetened, shredded coconut<br />1 C quick oats<br />1 C whole oats (regular rolled oats)<br />1 1/2 t baking soda<br />1 t aluminum free baking powder<br />1 t kosher or "real" salt<br />1/2 bag mini semisweet chocolate chips (optional)<br />
<br />mix well. spread into 9x13 pan. bake at 350 for 33-40 minutes. cool slightly and enjoy.<br />
<br />
i have a 10x14 pan that i like to use for this, the only changes are to use the full amount of coconut milk/yogurt and oil/butter, and add an extra cup of quick AND whole oats (2 C of each).<br />
erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-22428937505564925492013-01-18T12:27:00.000-08:002013-12-03T08:47:05.427-08:00granolawarning: this granola is addictive. it should be consumed with great discipline, or you will need to make this large batch twice a week (which would not be good for your waistline). ;)<div>
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<div>
after many renditions, i have finally created the granola of my dreams. we, quite literally, eat this for dessert on occasion. i limit myself to having it a couple days a week, or i could end up polishing off all that oatty/coconutty/nutty goodness by myself.</div>
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<br /></div>
<div>
a couple notes, for any of you who may have my past granola recipes:</div>
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1. don't use applesauce for the oil. the results are chewy, and i never really liked the way my original granola tasted.</div>
<div>
2. do NOT use normal grocery store oil. go to the natural health food section and get a cold-pressed canola oil. or, better yet, find a trader joe's and buy their (very reasonably priced) cold-pressed canola oil. the taste is far superior...not to mention the health benefits.</div>
<div>
3. unsweetened, shredded coconut is not hard to find these days. it should be in any bulk food area. this should be a staple in your kitchen.</div>
<div>
4. the addition of a LOT more nuts is what makes this granola so good. leave them out at your own (taste) risk.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmP8JAC6_1XgyKzYUg6NE2jHg9EAM_OuhUN7GZJ4qg3cwpbhzgVs2bP1srHDVwxAyLyBPwx0anrQ3t0gAw3Ko-d06LR0Tz7203sEoDcJB4wPbUD8e1Vn8ujwgs3mNUrjM3jbHK2wCr3is/s1600/DSC_0575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmP8JAC6_1XgyKzYUg6NE2jHg9EAM_OuhUN7GZJ4qg3cwpbhzgVs2bP1srHDVwxAyLyBPwx0anrQ3t0gAw3Ko-d06LR0Tz7203sEoDcJB4wPbUD8e1Vn8ujwgs3mNUrjM3jbHK2wCr3is/s320/DSC_0575.JPG" width="320" /></a></div>
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<div>
<b>erin's granola</b></div>
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<div>
about 12 C regular rolled oats (whole oats, not quick or irish or steel cut), this is almost a full "quaker" sized container</div>
<div>
3-4 C unsweetened, shredded coconut</div>
<div>
2-3 C walnut pieces (i like the baking pieces because they are small)</div>
<div>
8 oz raw sliced almonds, about 2 C</div>
<div>
1 1/2 C pecan pieces </div>
<div>
2 C flaxseed meal</div>
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1/4 C cinnamon</div>
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<div>
mix all dry ingredients well in a large bowl. my huge thatsa bowl from tupperware works well.</div>
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<div>
1 1/2 cold-pressed canola oil</div>
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1 C honey</div>
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1/2 C maple syrup</div>
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1/4 C water (if i have an empty honey bottle or syrup bottle, i put this water in the bottle, shake, and add to wet ingredients)</div>
<div>
2 T vanilla</div>
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<br /></div>
<div>
whisk wet ingredients well. keep going until they emulsify...the texture changes a bit and nothing separates. add wet to dry and stir/smash until everything is mixed -- you don't want any dry spots.</div>
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divide granola on two large cookie sheets and bake at 300 for 15 minutes. stir, switch oven shelves (top to bottom), and cook 15 minutes more. stir and switch again. cook another 15 minutes. test and either cool or stir and cook 10-15 minutes more. i'm normally done at 45 minutes. don't stir after last baking, this is what creates the delicious chunks. allow to cool completely before placing in a container (or two). mine fits in two glass cookie jars.</div>
<a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest" data-pin-do="buttonPin" data-pin-config="none"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-59059625296777439842013-01-18T12:04:00.001-08:002013-12-03T08:46:35.465-08:00spiced mixed nutsthis nut mix is my new favorite treat. it was quickly devoured each of the three times i made it while in iowa. then a new batch was made for belated christmas presents. and then i had to make more for myself. okay, fine...i'll share with the kids...(if they can get to it before i eat it all)...<br />
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the beautiful things about this recipe is that you can change spices and sweeteners until you find a combination you love. you could even toss in some cayenne and make a sweet-meets-spicy blend that would be really nice. have fun and let me know your favorite combination.<br />
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<br />
spiced mixed nuts<br />
<br />
1 lb raw almonds<br />
1 lb raw walnut halves and pieces<br />
8 oz raw pecan halves and pieces<br />
2 t - 3 T cinnamon<br />
1/4 C maple syrup<br />
2 T honey<br />
sprinkle with salt, if desired<br />
<br />
mix everything in a large bowl. spread on a large cookie sheet and bake at 350 for 15 minutes, stir and bake another 10 minutes. allow to cool before moving to a large, sealed container or bag.
<a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest" data-pin-do="buttonPin" data-pin-config="none"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-81141516096263011682013-01-18T11:54:00.001-08:002013-12-03T08:47:20.003-08:00a birthday and (mostly) paleo cakekirby turned 11 the day before thanksgiving. must we make a cake so close to such a huge meal? yes, we must. i found a <a href="http://www.unrefinedkitchen.com/2011/09/05/vanilla-cupcakes-with-coconut-flour/" target="_blank">grain-free vanilla cupcake recipe</a> and tested it on a small batch. it was delicious. with a few small modifications, i tripled the original recipe and baked in two 9" pans. layered with my <a href="http://www.mommagoescrazy.blogspot.com/2012/06/lemon-curd.html" target="_blank">lemon curd </a>and topped with whipped cream frosting, it made a wonderful birthday cake. the leftovers made an interesting, though nontraditional addition to our thanksgiving desserts. ;)<br />
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<br />
<b>grain-free vanilla layer cake</b><br />
<br />
1 1/2 C coconut flour<br />
3/4 t. baking soda<br />
1/2 t kosher salt or real salt<br />
12 eggs<br />
2/3 C melted coconut oil or butter<br />
1 C honey (depending on the sweetness you like)<br />
2 T vanilla<br />
<br />
put all ingredients in food processor and mix thoroughly. grease two 9" round pans and divide batter. bake at 350 for 20-30 minutes. allow to cool 10 minutes before turning out on a cool rack for at least 30 minutes.<br />
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<br />
<b>whipped cream frosting</b><br />
<br />
8 oz cream cheese or neufchatel cheese<br />
1/2 C evaporated cane juice<br />
<br />
with a whisk on your stand mixer, blend cream cheese and sugar. incorporate 1 t vanilla and 1/4 t almond extract. with mixer running, slowly pour in 1 pint whipping cream. once whipping cream is all in, beat on medium high to high setting until stiff peaks form. while waiting for the right thickness, this is where you would add food coloring, if you so desire. i usually have to stop about halfway through to scrape the bottom of the bowl. this frosting is DELICIOUS.
<a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest" data-pin-do="buttonPin" data-pin-config="none"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-31301531234892149712013-01-18T11:29:00.003-08:002013-01-18T12:31:56.025-08:00a little cyclocrossit's mid-january in oregon...not exactly the time i'm wanting to be outside riding through the mud or standing outside in the rain cheering for people riding through the mud. lucky for me, cyclocross season is over (well, at least the cross crusade series is over) and sunday afternoons are spent in my warm, dry house. andy had a good season, finishing in the top 30 every week and even in the top 20 a couple times. here are a few highlights from the alpenrose race where it was beautifully sunny and very dry and (cough, cough, cough) dusty.<br />
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i didn't go camera crazy this year. i guess by the fifth season you figure you have nearly all the shots you could ever want of muddy boys and muddy bikes. ;) a few parting shots...<br />
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erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com0tag:blogger.com,1999:blog-4385135048382885790.post-61692751658240460622013-01-18T11:10:00.001-08:002013-01-18T11:10:25.750-08:00asbestos removal<div class="separator" style="clear: both; text-align: center;">
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if a picture is worth a thousand words, this one may qualify. maybe for a thousand laughs. but asbestos isn't really a laughing matter, so don't laugh. okay...just one chuckle, because andy does look pretty comical in that getup. ;)<br />
<br />
a small section of two pipes needed to be removed so that the radiators in the kitchen and bathroom could be reinstalled. after multiple quotes for asbestos removal came back with a minimum charge of over $400, andy did a little online research a decided that by purchasing the "asbestos removal kit" and following standard practices he could safely remove the asbestos himself. all the tools used for the removal had to stay in the special bags that were attached to the pipes and ceiling...forever. once finished, his suit and all the bags containing the asbestos and tools were taken to a special facility for toxic waste. don't worry...he followed every procedure to the letter. oh the joys of old home ownership!erin meschkehttp://www.blogger.com/profile/11778494146505362809noreply@blogger.com2