Monday, August 3, 2015

Topp Grain Free Buns

To make these yummy grain free buns, you will need a pre-seasoned cast iron biscuit pan.

1 cup Honeyville Almond Flour
1 1/2 cup arrowroot or tapioca flour
2 teaspoons Himalayan salt
4 teaspoons Hains Featherweight Baking Powder
4 pastured egg whites
4 pastured eggs
4 Tablespoons walnut oil
2 Tablespoons local raw honey
slightly less than 1/4 cup water
Palm shortening

Pre heat oven to 350
Mix together dry ingredients. Add wet ingredients. Blend well with a hand mixture
Grease each cup of the cast iron biscuit pan generously with palm shortening.
Fill to almost full or about 3/4 full. These will not rise much.
Bake for about 20 minutes. Cool 10 minutes and remove each bun carefully with a knife around the edges.
Allow buns to cool and then slice thru the middle so that you have a top and bottom.

           Pictured with my Topp Sloppy Joe

Topp Sloppy Joes

note- This recipe makes quite a bit! After feeding a family of five, we had 2 qt size mason jars and 1 pint size of Sloppy Joe left over.

2 Purple Onions
1 large Japanese Sweet Potato (Purple skin, white flesh)
1 head cabbage
Choice of bell Pepper (optional)
Tomato (optional)
1 cup Organic Coconut oil
Himalayan salt
1 t. Cumin
1 t. Paprika
1 t. Chili pepper
2 lbs 100% grass fed ground beef
1 Jar Organic Pasta Sauce (I used Mom's)
1 quart Homemade Chicken Broth
1/2 - 3/4 cup Coconut Sugar
1 tablespoon organic mustard
1 tablespoon Bragg's Apple Cider Vinegar
Juice from one orange

How to Prepare:*Chop 2 purple onions, 1 Japanese Sweet Potato and 1 head cabbage.
   (Chop pepper and tomato if adding.)

*Add 1 cup organic coconut oil to a large skillet over Med/high heat. Melt the oil.

*Add the chopped Sweet Potato to the skillet and cook for about a minute or two.

*Add in onions and peppers. Stir fry for another minute.

*Add in cabbage. Stir fry all together for another minute or two.

*Season with salt, pepper, garlic and basil to taste.

*Remove skillet from heat and set aside. It is okay if potatoes are not tender. They will cook longer in the sauce.

*In a large pot, brown 2 lbs ground beef. (drain if desired)

* Add in 1 24oz jar organic pasta Sauce and 1 qt chicken broth.

* Add in cumin, paprika, chili pepper, coconut sugar, mustard, apple cider vinegar and juice of one lemon. Stir well. Boil on high for about 10 minutes so that juice begins to cook down.

* Add in cabbage mixture and tomatoes. Continue to boil, stirring often and continuously as liquid cooks down and potatoes become very tender.

* Add in tapioca or arrow root flour to thicken sauce. I added in 3/4 cup tapioca.

*Continue to cook and stir until desired thickness or "sloppy joe texture".


Stir fry potatoes, onions, peppers

Add in chopped cabbage..
This was one, small head of cabbage

Brown the ground in a large pot....

Mom's Organic Pasta Sauce-  Costco find. :) 

Ingredients on Mom's Organic Pasta Sauce.
Note- This sauce is really chunky. Add to a blender if desired.

Boil to juices cook down...

Serve on Topp Paleo Grain Free Buns or baked potato.

Refrigerate left overs for another night or freeze.
(Do not fill jar if freezing)
We had 2 full qt jars and one pint jar left over after feeding a family of five.

Saturday, May 30, 2015

Zoodle Summer Salad

 Ingredients: (all organic)
1 large zucchini
1 med-large cucumber
1 tomato
1 mango
1 apple (I used gala)
1 lemon
2 cups spinach
2 Tablespoons Apple Cider Vinegar
1 teaspoon Himalayan salt
1 teaspoon turmeric
dash of pepper
Optional :  Add in favorite chopped nut or seed.  

1. Spiralize Zuchhini and Cucumber
(I like to cut my zoodles smaller after I spiralize them)
2. Chop spinach, apples, mango, tomato and add to the zoodles. (I left peeling on apple)
3. Squeeze the juice of the lemon over the zoodle salad and add 2 Tablespoons Apple Cider Vinegar. Toss.
4. Season with salt, pepper and turmeric. Toss well.
(Optional) Sprinkle with chopped nuts or seeds.