tag:blogger.com,1999:blog-31753342726981154772024-03-14T06:34:51.346-07:00Tara Zen.Welcome to my blog. You are about to read whatever pops into my little pea brain and registers as significant...and sometimes not particularly significant. It's family, Crossfit, recipes, hockey, and everything in between.Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-3175334272698115477.post-18291944946871330602014-05-02T10:26:00.000-07:002014-05-05T12:04:15.053-07:00I canned, we ate, and we didn't die!<span style="font-family: "Trebuchet MS", sans-serif;">As I mentioned in </span><a href="http://tarazen.blogspot.com/2014/03/so-many-recipes-and-announcements-and.html" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">my previous post,</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> I tweaked a meat recipe, then pressure canned it. Well, we pulled a jar of it out, heated it up, added the missing ingredients, and VOILA! Dinner!</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">So, </span><a href="http://thepaleomama.com/2012/02/ground-beef-stroganoff/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">here is the original recipe for Ground Beef Stroganoff.</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> It's excellent! It's super easy to double and freeze, but I live in an apartment and have very limited space in my freezer.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I tweaked the recipe for canning like so:</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><br />
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<li><span style="font-family: "Trebuchet MS", sans-serif;">2-4 TB of ghee or coconut oil (depending on your cooking vessel and meat), divided</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">3 lg Onions, diced (I use the gargantuan ones from Costco)</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">24 ounces of sliced mushrooms (I use Baby Bellas)</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">6 pounds of ground beef</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1 6oz can of tomato paste</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1.5 tsp dried thyme</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1.5 tsp dried rosemary</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">12 cloves of garlic</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1.5 cup beef stock (I use the organic canned in tetra pak from Trader Joe's)</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1.5-2 tsp of sea salt (probably more if using grass fed beef)</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1.5 tsp black pepper</span></li>
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<span style="font-family: "Trebuchet MS", sans-serif;">Directions:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">In a skillet, melt half of the ghee or coconut oil. Add the mushrooms and onions, and saute until slightly softened and browned around the edges. Remove to a plate.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">If you're using fatty ground beef (mine is), then no need to use the other half of your cooking oil. If you're working with very lean meat, then use the other half of your cooking oil and brown the meat. Return meat, onions and mushrooms to pan. Add tomato paste, salt, pepper, herbs and garlic. Saute’ for about 3 minutes to allow the flavors to develop. Reduce heat to medium. Add beef stock and stir to mix in. No need to simmer it...you're getting ready to simmer the CRAP out of it in the pressure canner.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Ladle this mixture into jars, use additional broth if you need to cover the meat and veggies and leave one inch of head space. Pressure can for 75 minutes at 10 pounds of pressure. You MUST pressure can this. Do NOT try to water bath can meat. It's a low acid food. You'll die from botulism or something. ;-)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">VOILA!</span><br />
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<a href="http://1.bp.blogspot.com/-g-sgCMAjQyo/Uys5n1rpcBI/AAAAAAAACTM/vMuqUHJHkSY/s1600/IMG_4506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-g-sgCMAjQyo/Uys5n1rpcBI/AAAAAAAACTM/vMuqUHJHkSY/s1600/IMG_4506.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Wait!! You're not done! When you decide to crack one of these bad boys open, you have to add the missing ingredients:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2H-KJSzyiKFEDWzQhEUmW3o9wsWPzzA-KqKQDPBdUCFA1rcO2FcVBTZIFaZ3xdqFA81v1S4aIbpWJUAs1FPxeBaXIshN1-rBvEhbrsjt3GDPf6MNCwA3hyphenhyphensWaUyCnTLUy6PACv-SEbRk/s1600/IMG_4554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2H-KJSzyiKFEDWzQhEUmW3o9wsWPzzA-KqKQDPBdUCFA1rcO2FcVBTZIFaZ3xdqFA81v1S4aIbpWJUAs1FPxeBaXIshN1-rBvEhbrsjt3GDPf6MNCwA3hyphenhyphensWaUyCnTLUy6PACv-SEbRk/s1600/IMG_4554.JPG" height="320" width="240" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup full fat coconut milk</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 Tablespoon arrowroot powder</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Whisk together the coconut milk and arrowroot powder, then add it to the stroganoff and simmer until it thickens. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Pour it over spaghetti squash or cauliflower rice! Here's a crappy iPhone picture:</span></div>
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<a href="http://2.bp.blogspot.com/-4jhUOB-9ruY/UvkI8acUAhI/AAAAAAAACE0/c8bfUwMQdRk/s1600/14+-+24" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4jhUOB-9ruY/UvkI8acUAhI/AAAAAAAACE0/c8bfUwMQdRk/s1600/14+-+24" height="320" width="239" /></a></div>
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Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com3tag:blogger.com,1999:blog-3175334272698115477.post-12663417782625214492014-04-15T09:48:00.000-07:002014-04-15T09:48:20.885-07:00The backyard homestead and roasted veggies.<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: "Trebuchet MS", sans-serif;">I now have so much stuff planted on my concrete back patio that I seriously can't tell you everything that's back there right now...I can try though...let's see: Zucchini, cantaloupe, green pumpkins, and orange pumpkins that I snuck into some dirt in a common area. TONS of herbs, carrots, cabbage, onions, watermelon radishes, Thai chilis, Pasilla peppers, romaine, and TOMATOES, of course. Here's a peek at my window sill with Farmer John hard at work!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1qs5nVmzf0FGAPg553Nc8ycJfiJMVNKT8pNY5Ya72mza9YgFoSSbW5EZd4gj4-UqvwiCBCiNqsDJhlnkVoV2dAfV91YpJGt-aYqeKg1qj0s9sxIg7OSTSxkd4JvfeT5oCOrLknkasj4/s1600/IMG_4596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1qs5nVmzf0FGAPg553Nc8ycJfiJMVNKT8pNY5Ya72mza9YgFoSSbW5EZd4gj4-UqvwiCBCiNqsDJhlnkVoV2dAfV91YpJGt-aYqeKg1qj0s9sxIg7OSTSxkd4JvfeT5oCOrLknkasj4/s1600/IMG_4596.JPG" height="320" width="240" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I'm going to share with you an EXTREMELY versatile dish that you can make on the weekend and eat all week. It's a delicious timesaver...Asparagus, sweet potatoes, and celery root. Super easy...check it out:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_ARxPCbxUx_7RG8k_RTLLxV3RYV2osGivbvLQmuyCrGj7ly5QyV4OT1cGYuWztmijuU3uPzQ4Stq0KHBVKiXBsAP55LkEgfBiTfUOpkkH1VebZlrgANjKw6qyZSdDLVJl_PnTBLjBKg/s1600/IMG_4597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_ARxPCbxUx_7RG8k_RTLLxV3RYV2osGivbvLQmuyCrGj7ly5QyV4OT1cGYuWztmijuU3uPzQ4Stq0KHBVKiXBsAP55LkEgfBiTfUOpkkH1VebZlrgANjKw6qyZSdDLVJl_PnTBLjBKg/s1600/IMG_4597.JPG" height="320" width="240" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Make at least 3 veggies into bite sized pieces.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2. Pour a couple of tablespoons of coconut oil, bacon fat, or ghee on top, sprinkle with salt, pepper, and herbs of choice.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3. Roast for 15 minutes on 425.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">4. Remove from the oven and stir.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">5. Roast another 15 minutes.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">For the rest of the week you can eat these as follows:</span></div>
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<span style="font-family: Trebuchet MS;">1. With an egg or two on top.</span></div>
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<span style="font-family: Trebuchet MS;">2. Side dish with dinner.</span></div>
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<span style="font-family: Trebuchet MS;">3. Put into a food processor with cream cheese (if you do dairy) for a super tasty spread.</span></div>
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<span style="font-family: Trebuchet MS;">4. Puree with broth for soup.</span></div>
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<span style="font-family: Trebuchet MS;">5. Add meat/fish/poultry, mix it up for a main dish.</span></div>
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<span style="font-family: Trebuchet MS;">6. YOU be the chef and come up with something. :D</span></div>
<br />Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com0tag:blogger.com,1999:blog-3175334272698115477.post-92063228023374624462014-03-18T11:21:00.001-07:002014-03-18T11:28:39.544-07:00So many recipes and announcements, and so little time!!<div align="left" class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS", sans-serif;">Sooooo, The Pickle learned how to turn chicken legs into a drumstick and a thigh:</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I turned perfectly good brussel sprouts and zucchini into mold and mush (here's what they started out looking like):</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I won't torture you with an "after" pic, but you should know...my whole kitchen smelled like a fart factory for the rest of the day after I dumped the end product into the garbage disposal. *sigh*</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I started several seeds in my very own homemade origami-ish seed pots:</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I wanted to do something a little different than the "wrap newspaper around a can" seed pots, and found</span><a href="http://www.youtube.com/watch?v=7dlGQP81yfo" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;"> this fun video</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> on YouTube. I had T bring home a bunch of free newspaper from the "Rubber" newspaper thing they have at Sharks Ice. Free, fun, and I can plant them without causing an trauma when it's time! The Pickle and I sat in front of the TV and cranked 'em out.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I tweak everything, y'all. I can't follow a recipe or anyone's advice to the letter. I MUST experiment. I got the Ball Canning book and a pressure canner for Xmas and I was DYING to use it. I got a wild hair last weekend, found one of our favorite meat recipes </span><a href="http://thepaleomama.com/2012/02/ground-beef-stroganoff/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">(Ground Beef Stroganoff)</span></a><span style="font-family: "Trebuchet MS", sans-serif;">, and pressure canned 10 pints of it. I tweaked the recipe to make it "pressure canner friendly", tripled the recipe, and went after it. I'll have to report back later on this...</span></div>
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<a href="http://1.bp.blogspot.com/-YRDYGoLZcXw/UyiP6TEJV5I/AAAAAAAACLs/yjG0EzSzmyY/s1600/14+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YRDYGoLZcXw/UyiP6TEJV5I/AAAAAAAACLs/yjG0EzSzmyY/s1600/14+-+2" height="240" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I have a bunch more to blog about when it comes to my new gardening (and homesteading!)adventure...did I plant my onions outside too soon?! Are my radishes going to make it?! Hmmm....I hope the anticipation of my next blog post on all of this doesn't cause you to lose sleep...hehe.</span></div>
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<br />Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com3tag:blogger.com,1999:blog-3175334272698115477.post-50709690699269534552014-02-05T08:19:00.001-08:002014-02-28T08:13:43.627-08:00Easy sweet curry cashews and the beginning of a homestead...<span style="font-family: "Trebuchet MS", sans-serif;">Okay...most exciting news first...I just put a deposit on 40 acres of land in Wyoming. Oh. My. Goodness. I'm going out there in a couple of weeks to look at it!! 40 acres, y'all. My head is spinning with plans, but they're gonna have to wait as it's probably going to take me 10 years to pay off the land before I can afford to put anything on it. *sigh*</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Okay, next!</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Sweet curry cashews! These are a little bit weird to make...the sugary stuff slides off of the cashews, so you have to do a lot of spatula work...but , MAN are they worth it!</span><br />
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<a href="http://1.bp.blogspot.com/-_XJEn9wYzyc/UvJjrs2lRnI/AAAAAAAABiA/C2OTrvQiM5o/s1600/14+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-_XJEn9wYzyc/UvJjrs2lRnI/AAAAAAAABiA/C2OTrvQiM5o/s1600/14+-+1" height="320" width="239" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I actually adapted this recipe from Martha Stewart's recipe!</span><br />
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Sweet Coconut Curry Cashews</span></h2>
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<li class="component checklist-item"><span class="component-data checklist-item-data" itemprop="ingredients" style="font-family: "Trebuchet MS", sans-serif;">2 tablespoons butter/ghee</span></li>
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<li class="component checklist-item"><span class="component-data checklist-item-data" itemprop="ingredients" style="font-family: "Trebuchet MS", sans-serif;">2 cups unsalted roasted cashews (9 ounces)</span></li>
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<span style="font-family: "Trebuchet MS", sans-serif;">Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and salt. Add cashews and coconut, and toss to coat using a rubber spatula. The sugar mixture will slide off, but we'll work on that later.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Transfer cashew mixture to a parchment-lined baking sheet (you're going to hate your life if you don't remember the parchment paper, so DON'T FORGET!), and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven and stir. Bake another 8 minutes, stir, then bake 8 more minutes...watch that the edges of the sugar mixture don't burn.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Once you remove the nuts from the oven, you'll want to stir them a lot while they cool to get the good stuff to stick to the nuts! Once it's too hard to stir, just give up. Haha...let them cool completely before you try to eat some or you'll pull out a filling. (They harden as they cool.)</span></div>
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Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com1tag:blogger.com,1999:blog-3175334272698115477.post-5193577186444116502014-01-16T13:57:00.001-08:002014-01-16T13:57:33.754-08:00Homemade Laundry Detergent<span style="font-family: "Trebuchet MS", sans-serif;">As a little experiment, I made this last year and started using it on the first of January. We have gone OVER one year now and we still haven't even used HALF of what I made! Keep in mind...there are 3 of us, so if there are 6320937 people in your family, you might use it a teensy bit faster. ;-)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">This recipe is all over the internet and I couln't possibly tell you where it originated or I would try to give someone some credit here:</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Powdered Laundry Detergent of the Homemade Persuasion:</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1 Box of </span><a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B0029XNTEU/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0029XNTEU&linkCode=as2&tag=taze0d8-20">Church & Dwight Co 03020 Arm & Hammer Super Washing Soda 55 oz.</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=as2&o=1&a=B0029XNTEU" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Arm & Hammer Super Washing Soda</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Box of </span><a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B000R4LONQ/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000R4LONQ&linkCode=as2&tag=taze0d8-20">Borax Laundry Booster, 76 oz Box</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=as2&o=1&a=B000R4LONQ" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Borax</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Box of </span><a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B0005ZXPY8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0005ZXPY8&linkCode=as2&tag=taze0d8-20">Arm & Hammer Baking Soda-4LB (01170)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=as2&o=1&a=B0005ZXPY8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Pure Baking Soda</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 bars of </span><a href="http://www.amazon.com/gp/product/B00A7ZD9RE/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00A7ZD9RE&linkCode=as2&tag=fistofcoup-20" target="_blank" title="Fels-Naptha"><span style="font-family: "Trebuchet MS", sans-serif;">Fels-Naptha</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 container of </span><a href="http://www.amazon.com/gp/product/B005GI8UPI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005GI8UPI&linkCode=as2&tag=fistofcoup-20" target="_blank" title="Oxy-Clean"><span style="font-family: "Trebuchet MS", sans-serif;">Oxy-Clean</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Essential oils (optional for fragrance)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Grate the bars of soap.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2. Dump the entire boxes of everything together in a giant bowl with the grated soap.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3. Mix it up. :D</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4. Divide among two 1-gallon containers. I used 2 of </span><a href="http://www.walmart.com/ip/Mainstays-1-Gal-Canister/16408650" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">THESE</span></a><span style="font-family: "Trebuchet MS", sans-serif;">. If you use two 1-gallon containers, you're not stuck lugging around 2 gallons of soap all year. ;-)</span><br />
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<a href="http://2.bp.blogspot.com/-FGjmKksaSik/UthTsANOuxI/AAAAAAAABb8/vihu1i_AoCg/s1600/14+-+4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-FGjmKksaSik/UthTsANOuxI/AAAAAAAABb8/vihu1i_AoCg/s1600/14+-+4" height="320" width="239" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">When doing your laundry with this soap, you literally only use about 1-1.5 Tablespoons per load. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I put the soap in first, close the lid, let HOT water in for a few seconds to start soaking the soap (I'm not even sure if this is totally necessary), then put in the clothes, close the lid again and run it on whatever temp I want the clothes washed in.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">My GF says that her black shirts fade a little too quickly, but I haven't noticed. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Want a STAIN REMOVER?!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">My daughter spilled curry soup on a brand new pair of WHITE denim shorts. She cried the whole way home. As soon as she got home, I went to work... I rinsed out what I could with cold water, sprinkled this soap on top, rubbed it in, then let it sit overnight. The next day, I sprayed Resolve (yes, I cheated, but I'm convinced my soap was the best place to start) on the stains a few times, then proceded to machine wash them. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">The stain didn't come out after the first wash, but that was the only time I ever treated the stain. It was barely visible, but it was still there...over the next couple of washes, it came completely out. CURRY soup, you guys.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com1tag:blogger.com,1999:blog-3175334272698115477.post-43323184851432638232014-01-06T10:23:00.001-08:002014-02-11T10:01:25.155-08:00Afraid you will miss PASTA?!<span style="font-family: "Trebuchet MS", sans-serif;">Here's the thing...everyone says they love pasta. Pasta is just an almost tasteless vehicle for the sauce though! When you eat pasta, you feel like a lot of things...mostly like a nap...and REALLLY full. Did you eat a salad as an appetizer? No? Then chances are, you're not going to be getting a serving of veggies with dinner.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">In our house, we knock out two birds with one stone...figuratively speaking. :) We started off mostly using spaghetti squash in the place of pasta. It's excellent...if you cook it right! Once you get the hang of it, you realize that it's actually super good all by itself. The Widget actually loves it with a little grass fed butter and salt as an after-school snack!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-830QBg8hkj6YOQ-syuK8nRz-NlOyr3ZJM4rMot8qHPAEqgjksdyHiiCWEZZ3qvDfAmk7gNoCM8jxV1M4WVp5wg5zddtJaomw9am7jhUnDu5THMJPfcn9S8JOPuThVMrLtuyKujlusI/s1600/IMG_4168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-830QBg8hkj6YOQ-syuK8nRz-NlOyr3ZJM4rMot8qHPAEqgjksdyHiiCWEZZ3qvDfAmk7gNoCM8jxV1M4WVp5wg5zddtJaomw9am7jhUnDu5THMJPfcn9S8JOPuThVMrLtuyKujlusI/s1600/IMG_4168.JPG" height="239" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Add some pesto, crumbled bacon, and leftover chicken and you've got a family favorite! Srsly...the girls ask for that one constantly.</span><br />
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<span style="font-family: Trebuchet MS;">Edited to add: Thanks to my friend Autumn, it was brought to my attention that not everyone may know what spaghetti squash IS or how to cook it!! Here's what I had to say: </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">A spaghetti squash is just an oblong yellow squash and it's always called a spaghetti squash, so people usually know what you're talking about. If you have a "produce place" near you...one that sells mostly produce, that's the easiest place to start. They also have them at Trader Joe's, Whole Foods, and most grocery stores this time of year since it's a winter squash.</span> <br />
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<span style="font-family: "Trebuchet MS", sans-serif;">This is my favorite method of cooking it: </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Poke it a few times with a knife (the skin is hard), then stick the whole thing in a 400 degree oven for about 45 minutes. Check it by poking at it with your knife and pull it out when it pierces the skin. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">2. Wear an oven mit and cut the stem end off, then cut it in half. It's still HOT, so take your time.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKzyuB9QajnK7yspUq7iqlqoVLkAZR5y7ww0oJoIDJaZK0PMM3VjtID-ZQoKBc-aWp_2-0rmZTLoUYBIGQPeOTsz1kMty6ll8e7gJCQdaEfhliTz4JIez1ewlCrJi3Tsyy3nreWefxAg/s1600/IMG_4176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKzyuB9QajnK7yspUq7iqlqoVLkAZR5y7ww0oJoIDJaZK0PMM3VjtID-ZQoKBc-aWp_2-0rmZTLoUYBIGQPeOTsz1kMty6ll8e7gJCQdaEfhliTz4JIez1ewlCrJi3Tsyy3nreWefxAg/s1600/IMG_4176.JPG" height="320" width="239" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3. Scoop out the seeds and slimy stuff, then wait a while for it to cool before using a fork to separate the strands and scoop it into a bowl.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">This sounds way harder than it is, lol. If you're not a fan of it the first time, don't give up...it may take you a few times before you decide how "done" you like it...if you like it a little crispier, then cook it less time, if you like it mushier, then cook it more. I leave it on the crispy side, then saute it in the pan with whatever sauce I'm putting on it until it's the texture that I like.</span> <span aria-hidden="true" class="emoticon_text">:D</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxRuGvLWS6s7anjxxCMRr_p7GqR4OdZJ2wl7VFWPhG9DQzSwJheiU9MqWP6oQKzhFDrdBP3tzX-Mb9w9XHuogz2nD4SlIbYizCETDyTBuzCDVPjWwY1LxQ78idDSxyNdZvWuHoOrE56s/s1600/IMG_4178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxRuGvLWS6s7anjxxCMRr_p7GqR4OdZJ2wl7VFWPhG9DQzSwJheiU9MqWP6oQKzhFDrdBP3tzX-Mb9w9XHuogz2nD4SlIbYizCETDyTBuzCDVPjWwY1LxQ78idDSxyNdZvWuHoOrE56s/s1600/IMG_4178.JPG" height="320" width="239" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Cabbage! ..............Wait! Come back! I'm serious! Listen...buy a giant cabbage, cut it in half, then thinly slice half, and put the other one away for a later date (trust me, you'll want to make this again). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIL0zlDhHMCb63lO7ZonMkwRJ-3dbS74Qcsue92kn4xTUE2azPKj5nXY2ngMPhLi96bJKL2BRUOBkO78Irmmuz1z1Ebj5eNM3RgVf0xZapmZPWUbqATjyKqaJQWx_Mi3fppK-FYXtlHyg/s1600/IMG_4166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIL0zlDhHMCb63lO7ZonMkwRJ-3dbS74Qcsue92kn4xTUE2azPKj5nXY2ngMPhLi96bJKL2BRUOBkO78Irmmuz1z1Ebj5eNM3RgVf0xZapmZPWUbqATjyKqaJQWx_Mi3fppK-FYXtlHyg/s1600/IMG_4166.JPG" height="239" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Heat a pan on "screamin' hot"(HIGH), but a dollop of coconut oil in the pan and toss in the cabbage. Season with salt, pepper, and whatever spices compliment what you're going to put on top...my favorites are Ras al Hanout, tandoori, and garam masala.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Let it get a little charred before stirring it up...trust. Don't let it get mushy...leave it a little crispy. Here's a pic of one of my lunches...the cabbage with caramelized onions and a yummy chicken thigh.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQK4H_W6qnJKs8r4VstUJRTN7FDVU34Zztfj5FW7b8hsH6NFKg3oTboDmTE4cU8jpUqZExOd8_Jdl0JLf8tuQTRLnxDphmXNUUI0F_VPM4K2I4Q8o4bYyF8W_iYvNzwBfJh0BnBeiBeY/s1600/Picture+2786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQK4H_W6qnJKs8r4VstUJRTN7FDVU34Zztfj5FW7b8hsH6NFKg3oTboDmTE4cU8jpUqZExOd8_Jdl0JLf8tuQTRLnxDphmXNUUI0F_VPM4K2I4Q8o4bYyF8W_iYvNzwBfJh0BnBeiBeY/s1600/Picture+2786.jpg" height="239" width="320" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">NEXT: Put stuff on it. I could seriously do this daily. I think I even mentioned it in another post here: </span><a href="http://tarazen.blogspot.com/2013/11/i-want-homestead-is-this-first-post-in.html" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">My wannabe homesteader post.</span></a><br />
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<br />Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com1tag:blogger.com,1999:blog-3175334272698115477.post-26995622310042558132013-12-20T14:22:00.002-08:002013-12-20T15:46:53.533-08:00Paleo seems so easy now...<span style="font-family: "Trebuchet MS", sans-serif;">I feel like it has been an eternity now since we've made the full commitment to become a Paleo household! I have forgotten all of the uncertainty that comes with giving up your absolute favorite foods....before you realize that you don't have to!!</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Look! Cookies!</span><br />
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<a href="http://4.bp.blogspot.com/-TtpVGAESMXA/UrS8XzuEaRI/AAAAAAAABUQ/zA2zI7NLwo0/s1600/13+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="320" src="http://4.bp.blogspot.com/-TtpVGAESMXA/UrS8XzuEaRI/AAAAAAAABUQ/zA2zI7NLwo0/s320/13+-+1" width="239" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">There is much controversy in the Paleo community about many things...is this ingredient Paleo? Do I have to start wearing weird shoes to be accepted into your cult? Do I have to start doing Crossfit...it's so scary?!! </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Look...I have come to the realization that everyone has their own "Paleo". There is a framework to help you guide your way and the sooner that you can recite what you CAN EAT, then the less emphasis everyone will put on what you CAN'T eat (not that it's any of their damn business). "High quality and sustainable meats, veggies, eggs, fruit, nuts, healthy fats (NO, for the love of all things sacred, canola oil is not a healthy fat), and natural sweeteners like honey, dates, maple, and coconut sugar."</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">It's not a DIET. Yes, people tend to lose a lot of weight when they commit to eating this way, but that's not WHY you should eat this way. You CANNOT half-ass this or it won't work. If you think that you can eat strict Paleo all day long and then eat a bowl of cereal for dessert, think again. If you understand the science behind the way grains affect your body, then you'll understand what I mean. Read <a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B00571F26Y/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00571F26Y&linkCode=as2&tag=taze0d8-20">Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=as2&o=1&a=B00571F26Y" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank">"Wheat Belly".</a></span><br />
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<a href="http://www.blogger.com/null"><span style="font-family: "Trebuchet MS", sans-serif;"><img class="mainImage" src="http://www.sandylp.com/wp-content/uploads/2011/10/wheat-belly.jpg" style="background-color: white; height: 600px; width: 405px;" /></span></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">In my next post, I'm going to give you the tools you need in order to start the transition to a healthier way of life! Pasta will be the first in the series! It's so EASY...seriously.</span>Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com1tag:blogger.com,1999:blog-3175334272698115477.post-40709555665142603492013-12-10T14:22:00.000-08:002013-12-10T14:22:37.660-08:00Cinnamon Roll Biscuits and Black Friday<span style="font-family: "Trebuchet MS", sans-serif;">I swear to gravy...if I hear "Black Friday" one more time, I'm going to stab myself in the neck. Srsly.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">For those of you that follow me on Facebook, you'll be wondering about how my Cinnamon Roll Biscuits turned out...I think. Well, they were REALLY good. I tweaked them to my liking, of course, so I'll be posting the recipe with my personal touch.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Here is the </span><a href="http://urbanposer.blogspot.com/2012/04/best-almond-flour-cinnamon-rolls-paleo.html" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">original recipe</span></a><span style="font-family: "Trebuchet MS", sans-serif;">.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">And here is MY recipe:</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:<o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 cups </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">blanched almond flour</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
1/2 tsp </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Himalayan sea salt</span></a><br />
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1/4 tsp </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">baking soda</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">cardamom</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> <o:p></o:p></span><br />
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1/4 cup </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">coconut oil</span></a><span style="font-family: "Trebuchet MS", sans-serif;">/melted </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">grass fed butter or ghee</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> (I used coconut oil)</span><br />
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2 Tbls </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">honey<o:p></o:p> (doesn't need to be raw...you're cooking it!)</span></a><br />
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2 large </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">room temp eggs (best quality you can get)</span></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">For the filling:<o:p></o:p></span></div>
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1/4-1/2 cup </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">honey (I think...I just squirted it straight from the bottle onto the rolled out dough, and I was muy generoso)<o:p></o:p></span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
1/2 cup ground </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">pecans</span></a><span style="font-family: "Trebuchet MS", sans-serif;">/</span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">walnuts</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">coconut sugar</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
1- 2 Tbls ground </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">cinnamon<o:p></o:p></span></a><br />
<o:p><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp </span><a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1386263976259&tag=taze0d8-20&url=search-alias%3Daps#/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=almond%20flour&sprefix=almond+flour%2Caps%2C294&rh=i%3Aaps%2Ck%3Aalmond%20flour&sepatfbtf=true&tc=1386263980062">Name Your Link</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">cardamom</span></a></o:p><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Directions:<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Preheat the oven to 340 degrees, yes, 340.<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
In a large bowl, combine the almond flour, salt, cardamom and baking
soda. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">In a mixer w/paddle attachment (if you have it, otherwise use beaters and a bowl!), beat together the honey and room temp eggs (not the oil/butter yet!).</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
Add the egg mixture to the almond flour mixture. Mix until decently incorporated, then add the oil/butter. It will be pretty sticky. You can also let it rest in the fridge for 10
min. This might make it easier to work with, but try the next step before abandoning the dough in the fridge.<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Roll the
dough out between two sheets of parchment paper, into a giant, thin circle. Take your time and get a good
uniform thickness.<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
Write your name with a squeeze bottle of honey on the dough, then cross it out, then squeeze squiggles over the dough. A lot...until you think, "That's probably enough." It's fun, and it tastes good. You can spread the honey around with your hands, if you're OCD, but I didn't and the world didn't stop turning. <o:p></o:p></span><br />
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</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBHumHsjzuq2i8TYd9SC6LdacMfFX9A4ikvQMafI4dpjyW43fyiRGSCahn6yDQQufmVel3qT9kMSO09mB97lNgrKm7ddzbBdmszbVvB_YKxZQszpOdIlS1xUuCIPeB8BfSrBTo1zexpk/s1600/IMG_3972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBHumHsjzuq2i8TYd9SC6LdacMfFX9A4ikvQMafI4dpjyW43fyiRGSCahn6yDQQufmVel3qT9kMSO09mB97lNgrKm7ddzbBdmszbVvB_YKxZQszpOdIlS1xUuCIPeB8BfSrBTo1zexpk/s320/IMG_3972.JPG" width="320" /></span></a></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Mix the cinnamon and coconut sugar together in a bowl, then sprinkle it over the dough (use your HANDS, and reserve about 1 Tbs for later), then sprinkle the chopped nuts or whatever else you like in your cinnamon rolls (I like to put an extra shprinkle of Himalayan Pink salt). Make sure you get everything all the way to the edges and try to keep the
filling additions finely chopped so they don't tear through the dough when you
start rolling. </span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgul5XABWHqXaZxHK4fg-qMR9ow7iEMu3VBZJa8pgM9KI1GPWiCDu81j6EReV3WGyJD6aYSuDe8kThyphenhyphenFtWRnOTYdQOyOL8IKFDdOijgd-dDOnbvw1E2HnA2JX-nGhx-BhkZQUZrA8fVYS4/s1600/IMG_3976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgul5XABWHqXaZxHK4fg-qMR9ow7iEMu3VBZJa8pgM9KI1GPWiCDu81j6EReV3WGyJD6aYSuDe8kThyphenhyphenFtWRnOTYdQOyOL8IKFDdOijgd-dDOnbvw1E2HnA2JX-nGhx-BhkZQUZrA8fVYS4/s320/IMG_3976.JPG" width="320" /></span></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Now you're ready to roll it up! Pick up the edge of the parchment paper and start to roll the edge of the
dough away from you using the paper the whole time. Try to start a tight roll from the beginning. Continue
rolling until you have a nice uniform log (don't worry if the edges look gnarly. If the roll cracks use the warmth of your hand to press it
together and make it smooth again. Be gentle and careful when rolling up the dough. This dough is not as
workable as a gluten based flour would be.</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWjt2IYUZ1BeTZrT05QA5gWEXwk3ygbcchYj8BnjjBOzQHFzq4w1LYpZpzDRptT1DsQJl88SOpLp14JqG8xIlSZFKEkx1KlUtddyWFUR71oGqULYj6nPLYOG9xWoOKrzKBA4jXWbDql4/s1600/IMG_3977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWjt2IYUZ1BeTZrT05QA5gWEXwk3ygbcchYj8BnjjBOzQHFzq4w1LYpZpzDRptT1DsQJl88SOpLp14JqG8xIlSZFKEkx1KlUtddyWFUR71oGqULYj6nPLYOG9xWoOKrzKBA4jXWbDql4/s320/IMG_3977.JPG" width="320" /></span></a></div>
<br /></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">With a good bread knife, cut the roll into about 1-1.5" thick
slices. Shape them a bit if needed. Lay the rolls cut side down on to a parchment line cookie
sheet. They can be placed apart or connected. Sprinkle the remainder of the coconut sugar/cinnamon mixture on top like this:</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGKlZH2FPDm4CyiJIQY9gcg6Xo6v1iT2h-FVjfn47ovuBe8r6svLgex5tLArX8DRzAM3N1Hz-cWkxRh6FE9AQEarcRoLRrsm63o2C9U923m6IpFHew1G1OvXCoNj5cd-VyQTVlmHToOo/s1600/IMG_3979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGKlZH2FPDm4CyiJIQY9gcg6Xo6v1iT2h-FVjfn47ovuBe8r6svLgex5tLArX8DRzAM3N1Hz-cWkxRh6FE9AQEarcRoLRrsm63o2C9U923m6IpFHew1G1OvXCoNj5cd-VyQTVlmHToOo/s320/IMG_3979.JPG" width="320" /></span></a></div>
<br /></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Bake 10-15 min.<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">I suggest staying close to the stove and checking a couple of minutes
before the baking time is up. Everyone's oven cooks a bit differently and
baking times will vary depending on the size of the rolls. They should be golden
with some browning (you can see in this pic that the little edges are barely brown, and they were perfect). The dough toward the center of the roll should be soft but
not to doughy. If baked too long they WILL become dry and hard. If cooked just
right though, they will be heavenly.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYJFQV0VamMZiu0l_rWMA1mbHDjBkkPrfaBIhtoJFJBAynoJilASJTXxDbLSXjsFjPajK9bWAd0tr871kCkxFCLzleSVv1GLtY440RS_uVvNw5aWLiA3-7sTJ8IIDaEfbdMboxotVnmA/s1600/IMG_3980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYJFQV0VamMZiu0l_rWMA1mbHDjBkkPrfaBIhtoJFJBAynoJilASJTXxDbLSXjsFjPajK9bWAd0tr871kCkxFCLzleSVv1GLtY440RS_uVvNw5aWLiA3-7sTJ8IIDaEfbdMboxotVnmA/s320/IMG_3980.JPG" width="320" /></span></a></div>
<o:p><span style="font-family: "Trebuchet MS", sans-serif;"></span></o:p> </div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">When ready, remove from the oven and let cool for about 10
min. If you try to move them before then, they are likely to fall apart.<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Makes about 9-10 cinnamon rolls.<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<h2>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span></h2>
Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com3tag:blogger.com,1999:blog-3175334272698115477.post-45517045617434913262013-11-27T14:57:00.002-08:002013-11-29T08:30:37.185-08:00Link love.<span class="ref" style="font-family: "Trebuchet MS", sans-serif;">So, I constantly come across cool websites with a TON of information, recipes, money saving tips, DIY projects, etc. I don't want to make a habit of just posting a bunch of links, but I thought if I gave you the basics, it might help.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Please keep in mind...NONE of these sites asked to be featured. I had to reach into my brain and try to remember my favorite sites! It wasn't easy, people...it's the day before Thanksgiving and I just want to get the hell out of here!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">My heart is with Paleo, so let's start there!:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<a href="http://nomnompaleo.com/"><span style="font-family: "Trebuchet MS", sans-serif;">http://nomnompaleo.com/</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> (I HIGHLY recommend the "Asian Chicken Thighs"...the name is deceptively low key. This is literally the best chicken I've ever eaten.)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<a href="http://paleoparents.com/"><span style="font-family: "Trebuchet MS", sans-serif;">http://paleoparents.com/</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> (This site is invaluable for parents! The recipes even have little hearts next to the things the kids can help with.)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<a href="http://urbanposer.blogspot.com/"><span style="font-family: "Trebuchet MS", sans-serif;">http://urbanposer.blogspot.com/</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> (Seriously, the baked goods on this site are the BEST consistency out there for grain free cooking. If you've been doing this for a while, you'll know how valuable that is!)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<a href="http://www.theclothesmakethegirl.com/"><span style="font-family: "Trebuchet MS", sans-serif;">http://www.theclothesmakethegirl.com/</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> (Whether you eat Paleo or not, this is some of the best food around. Pho Realz.)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<a href="http://stalkerville.net/site/chow/"><span style="font-family: "Trebuchet MS", sans-serif;">http://stalkerville.net/site/chow/</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> (Like Allrecipes for Paleo)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<a href="http://stalkerville.net/site/dessert/"><span style="font-family: "Trebuchet MS", sans-serif;">http://stalkerville.net/site/dessert/</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> (The dessert version of Allrecipes)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<a href="http://fastpaleo.com/"><span style="font-family: "Trebuchet MS", sans-serif;">http://fastpaleo.com/</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> (Another Allrecipes-esque site. Between these three, you can find anything you used to love and make it Paleo)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Homestead-y links:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<a href="http://newlifeonahomestead.com/"><span style="font-family: "Trebuchet MS", sans-serif;">http://newlifeonahomestead.com/</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> (Huge following on this site and tons of great info.)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<a href="http://theelliotthomestead.com/"><span style="font-family: "Trebuchet MS", sans-serif;">http://theelliotthomestead.com/</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> (She dove head-first into homesteading and journaled the whole thing for us to learn from.)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<a href="http://www.littlehouseliving.com/"><span style="font-family: "Trebuchet MS", sans-serif;">http://www.littlehouseliving.com/</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">As far as homestead blogs go, I'm still working on a list. They have to be informative AND a sense of humor is much appreciated...go easy on the religious stuff too. Everyone has religious preferences, but they're rarely the same as everyone elses. Please let me know if you have any suggestions!!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Since there are so many links in this post, I think I'm going to wrap this up. Maybe I'll do this fairly regularly and have a different theme! Omg...#grownupproblems I just totally contradicted the first paragraph of this post by suggesting that I'm going to do this again. *sigh* Great. I also just realized there are a lot of !!!'s in this post. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I'm going to go make the Urban Poser's Cinnamon Rolls and report back to you. Hopefully I remember to take pictures this time. :D</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Oh, P.S. If you shop on Amazon, but don't use an affiliate link, please use this one: <a href="http://www.blogger.com/%3Ca%20target=%22_blank%22%20href=%22http://www.amazon.com/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&tag=taze0d8-20%22%3EName%20Your%20Link%3C/a%3E%3Cimg%20src=%22https://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=ur2&o=1%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E" target="_blank">Tara Zen's Link for SHOPPING</a> Black Friday it up, people...from HOME. :D </span><br />
<br />
<br />
<br />Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com2tag:blogger.com,1999:blog-3175334272698115477.post-26406623358539253492013-11-20T13:30:00.000-08:002013-12-03T13:07:30.773-08:00Sweet Potato Lasagna and on the Homestead front...<span style="font-family: "Trebuchet MS", sans-serif;">As I sat here eating my Sweet Potato Lasagna with 2 pastured eggs on top...I started daydreaming about having chickens...and what I'm going to do with my trash....and do I want a log home? I really want to be totally self-sufficient. I suppose I should buy that chunk of property before I get too ahead of myself...</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">This lasagna is super duper, btw. I will share the recipe. :D</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Sweet Potato Lasagna</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">tweaked quite a bit from the original recipe </span><a href="http://www.health-bent.com/beef/paleo-butternut-squash-lasagna" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">here</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<h2>
<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></h2>
<ul>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 lb hot Italian sausage, casing removed</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 large white/yellow onion</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 cloves garlic</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 cups spaghetti sauce (I used the sauce from </span><a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/0989487504/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0989487504&linkCode=as2&tag=taze0d8-20">Well Fed 2: More Paleo Recipes for People Who Love to Eat</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=as2&o=1&a=0989487504" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Well Fed 2</span></a><span style="font-family: "Trebuchet MS", sans-serif;">)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 Tbs </span><a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B000GAT6NG/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000GAT6NG&linkCode=as2&tag=taze0d8-20">Nutiva Certified Organic Extra Virgin Coconut Oil -- 54 fl oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=taze0d8-20&l=as2&o=1&a=B000GAT6NG" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">coconut oil</span></a></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">couple leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2-3 small sweet potatoes</span></li>
</ul>
<h2>
<span style="font-family: "Trebuchet MS", sans-serif;">Method</span></h2>
<span style="font-family: "Trebuchet MS", sans-serif;">Crank your oven to 400ºF. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">In a saute pan, saute the onions & garlic in coconut oil, then brown the sausage. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">While that’s going, peel the sweet pots and slice 'em with the slicing thingy on your food processor. If you don't have one, don't fret, just slice them into planks 1/4-1/2 inch thick...just make sure they're a uniform thickness so that they all cook evenly.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mix the sausage/onion/garlic mixture together with the rest of the ingredients minus your potato planks...this way you only have to layer 2 things instead of 3-4. Trust me, it all tastes the same.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Using a 9×9ish oven safe, lubed baking dish, start layering the potatoes and the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hAqSYGeR9XFWGAsoedXliWNeaSN1v06FPgSt1YKQWvXv-tUQK_Izn38qod9rn7ywf-RV5Wy29ON_BOMtioFMpwvNM7A18gP7s06X5iNecdujt1_t8QksmmhvJydix4glqixHICwRisw/s1600/IMG_3938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hAqSYGeR9XFWGAsoedXliWNeaSN1v06FPgSt1YKQWvXv-tUQK_Izn38qod9rn7ywf-RV5Wy29ON_BOMtioFMpwvNM7A18gP7s06X5iNecdujt1_t8QksmmhvJydix4glqixHICwRisw/s320/IMG_3938.JPG" width="239" /></a></div>
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<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will solidify.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serve for dinner with a salad, or for breakfast with a couple of runny eggs and some fruit...dude...seriously tasty.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I wonder if people read the stuff that comes after recipes...</span>Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com2tag:blogger.com,1999:blog-3175334272698115477.post-44368947983133878962013-11-19T10:56:00.000-08:002013-11-19T11:14:33.713-08:00I want a homestead. Is this the first post in a series?<span style="font-family: "Trebuchet MS", sans-serif;">The more I get into the Paleo lifestyle, the more I like the idea of sustainable living. Shows like American Blackout and Doomsday Preppers...as irritating and ignorant as they can be...also make me want to be less reliant on others for things like...food, water, and power.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I have become absolutely obsessed with buying property, paying it off ASAP, then starting to develop it into a totally self-sufficient homestead.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">My head is just SPINNING right now with ideas since I found parcels of land for under $40K. Beautiful, mountainous, HUGE parcels of land with oodles of potential.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Since I know that people read these blogs for recipes, I'll give you the one that I'm eating for breakfast:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 head of cabbage</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 large onion</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 pieces of cooked bacon</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Salt & Peps</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Eggs for serving</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1. Dice the onion, caramalize it in the bacon grease, then set it aside.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2. Make the cabbage into thin strips (shred) however you see fit, then saute it in a super hot pan until it has charred bits and is mostly cooked.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3. Crumble or chop the bacon, then combine it with the onion and cabbage. Season w/salt and peps, cover with eggs (cooked to your liking), and enjoy!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4. If you have leftover cabbage mixture, serve whatever protein you want for dinner on top of it...we have a constant supply of this in the fridge and cover it like pasta.</span>Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com2tag:blogger.com,1999:blog-3175334272698115477.post-2653106688115931492013-11-12T15:26:00.001-08:002013-11-12T15:26:44.249-08:00Single Moms and Hockey Practice<span style="font-family: "Trebuchet MS", sans-serif;">I realized how hard it is to be a single mom again this weekend! Holyyyyy shit has it been a while. T was gone taking care of her dad up in Sacramento, and I was stuck trying to do ALL of the house stuff, cook, clean, do laundry, AND haul the Pickle to all of her hockey. Let me reiterate the weekend hockey schedule...Friday night, Saturday afternoon, and Sunday morning...all gone to the hockey gods. This was my view for most of the weekend:</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I still managed to bottle the Kombucha:</span><br />
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Make almond milk, make the spaghetti sauce from <a href="http://www.amazon.com/gp/product/0989487504/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0989487504&linkCode=as2&tag=taze0d8-20" target="_blank">Well Fed 2,</a> do 4 loads of laundry, and a few other things that I don't remember...it's all a haze.<br />
<br />
Want to know more about Kombucha?? <a href="http://www.kombuchakamp.com/basic-kombucha-faq" target="_blank">Click here.</a> It's where I send everyone that asks. Today's recipe is for a Kombucha Tea second ferment:<br />
<br />
Tara's Favorite KT<br />
<br />
In a quart glass jar, plop in:<br />
<br />
5-7 Dark Sweet Cherries (frozen is fine)<br />
1-2 inch piece of vanilla bean (1/2 tsp of extract can sub)<br />
<br />
Pour your Kombucha Tea in (after about a 7 day ferment). Let it sit on the counter for 2-3 more days, but DON'T FORGET TO BURP it every day! Unless you like fermented tea and shards of glass decorating your kitchen. Taste it...do you like it? Strain it, bottle it, and put it in the fridge!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com2tag:blogger.com,1999:blog-3175334272698115477.post-82993336078401352172013-11-12T15:13:00.002-08:002013-11-12T15:13:52.655-08:00Costco and Crumb Cakes<span style="font-family: "Trebuchet MS", sans-serif;">Man, there is so much on my mind lately that I want to talk about...and while I would love to talk about how many idiots there are at Costco...letting their kids push carts...I think I'll talk about how awesomely friggin productive I was this weekend. :D But one more thing about Costco...why does it have to be a family affair where you bring your family of 342709832 people?! OMG, srsly.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">First I made <a href="http://www.amazon.com/gp/product/1936608367/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1936608367&linkCode=as2&tag=taze0d8-20" target="_blank">Against All Grain's</a> bread and forgot to take a picture of it. *sigh*....I'm the worst food blogger ever...but <a href="http://www.againstallgrain.com/2012/05/21/grain-free-white-bread-paleo-and-scd/" target="_blank">here is the recipe</a>. I made it from <a href="http://www.amazon.com/gp/product/1936608367/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1936608367&linkCode=as2&tag=taze0d8-20" target="_blank">the book</a>, but she has it posted on her site...it is SUPER good, makes a shit-ton of dishes, and it was TOTALLY worth it when my daughter said she would eat the crap out of it as long as it was toasted. Finally!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><span style="font-family: "Trebuchet MS", sans-serif;">I made these Apple Cinnamon Crumb Cake things again, but this time I tweaked it to my liking: <a href="http://paleoparents.com/featured/apple-cinnamon-mini-crumb-cakes/" target="_blank">Apple Crumb Cakes</a> originally by the Paleo Parents. I diced the apples by hand so that they were a little bit chunkier, and I added a teaspoon of baking soda. That is SERIOUSLY the best way to do it...they aren't as dense and you can taste the apple more.</span><br />
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<br />
<span style="font-family: Trebuchet MS;"><strong>Apple Cinnamon Mini Crumb Cakes</strong><br />
<em> Ingredients</em><br />
<div style="padding-left: 30px;">
<em>Cake</em><br />1 1/2 C Almond Flour<br />2 Tbsp arrowroot powder<br />2 Tbsp tapioca flour<br />1 Tbsp cinnamon</div>
<div style="padding-left: 30px;">
1 tsp baking soda<br />1/2 C applesauce <br />1/3 C honey<br />1/3 C coconut oil<br />1 Tbsp vanilla<br />1 large apple, peeled and diced</div>
<div style="padding-left: 30px;">
<em> Topping</em><br />1/2 C Almond Flour<br />3 Tbsp palm sugar<br />1 Tbsp cinnamon</div>
<div style="padding-left: 30px;">
</div>
<em>Instructions</em><br />
<ol>
<li>Sift together flours, soda and cinnamon.</li>
<li>Puree together in a food processor or electric mixer applesauce, honey, oil and vanilla until smooth.</li>
<li>Pulse in dry ingredients (but not the diced apple!)until just combined and smooth.</li>
<li>Stir/fold/whatever in the diced apple.</li>
<li>Pour into muffin or loaf pans, 2/3 full </li>
<li>In separate bowl, us fork to combine topping ingredients</li>
<li>Distribute toppings evenly over top of loaves (about 1 Tbsp each)</li>
<li>Bake at 350 degrees for 30 minutes until lightly browned</li>
</ol>
Let cool before serving, to help them stiffen. Seriously...don't skip this step or you will have a MESS on your hands.<br />
<br />
Keep them in the fridge and reheat in the toaster, or freeze them for quite a while!</span>Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com1tag:blogger.com,1999:blog-3175334272698115477.post-5331935831792774842013-10-03T15:58:00.000-07:002013-10-04T07:12:07.515-07:00Pumpkin Granola and Working at the VA.<span style="font-family: "Trebuchet MS",sans-serif;">What's UP, everybody?! Let government furloughs and pumpkin recipes roll in! I'm just kidding about the furlough thing...that sucks. Yes, I work at the VA, but I'm a nurse, so I get to keep coming to work. :D Can you imagine if they decided to stop paying us and we decided to not come into a job we aren't going to get paid for? Riiiiiiiiight. Bad news. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">K, good news...Paleo PUMPKIN Granola! PALEO! My girlfriend has decided that I need to sell this stuff. She is very serious. Let me give you the recipe before she talks me into it. I have modified it pretty significantly. I make my own pumpkin pie spice...not because I'm amazing, but because it's SUPER easy. I picked up a jar of pumpkin pie spice the other day in Marshall's and, no shit, there was sugar, cornstarch, and all kinds of shit I couldn't pronounce! Here is a good one. Make it yourself: </span><br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">4 tbsp ground cinnamon
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">4 tsp ground ginger
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">4 tsp ground nutmeg
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">3 tsp ground all spice</span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;">Mix it all together and put it in a recycled spice jar, then use it here: </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Okay, I got the original recipe from Juli @ PaleOMG, but I've modified it quite a bit.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<br />
<div class="ERSName" itemprop="name">
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="fn">Pumpkin Granola</span></span></div>
<div class="ERSDetails">
<div class="ERSClear">
</div>
</div>
<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></div>
<ul>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">1 cup whole almonds</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">1.5 cups pumpkin seeds (pepitas), divided, so pay attention!</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">1.5 cups pecans, divided, again...pay attention!</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">1 cup roasted cashews </span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">1 cup walnuts</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">10 dried dates, pits removed </span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">1 cup pumpkin puree</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">2/3 cup coconut oil, melted</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">2/3 cup unsweetened shredded coconut</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">2/3 cup maple syrup</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">2 teaspoon vanilla extract</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">2 Tablespoons pumpkin pie spice </span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon of pink salt</span></li>
</ul>
</div>
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><br />
<div class="ERSInstructionsHeader ERSHeading">
<span style="font-family: "Trebuchet MS",sans-serif;">Instructions</span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
<ol>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 325 degrees.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "Trebuchet MS",sans-serif;">In a food processor or high speed blender, add 1 cup EACH of almonds, pumpkin seeds, and pecans. Pulse until it's about half nut flour, and half nut chunks, then dump it into a large mixing bowl.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "Trebuchet MS",sans-serif;">In your processor/high speed blender, add the dates, pumpkin puree, coconut oil, maple syrup, vanilla vanilla, and all spices. Puree the shit out of it. </span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "Trebuchet MS",sans-serif;">Add pumpkin mixture and coconut to your nut mixture and mix well.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "Trebuchet MS",sans-serif;">Hand-chop the rest of the nuts or just break them a couple of times with your fingers so that you have larger chunks and add them to your mix. </span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "Trebuchet MS",sans-serif;">You might feel like this is a "batter" and way too wet to ever make granola, but TRUST ME, this will work! </span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "Trebuchet MS",sans-serif;">Place parchment
paper on a large baking sheet and pour HALF of your granola mixture on top. Use a
spatula to spread out the mixture evenly so everything will cook at the
same time.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "Trebuchet MS",sans-serif;">Place in oven and cook in 15 minute intervals, taking out the granola and stirring it every time to be sure it doesn’t burn.(Fold the outside edges in, then chop it up with your spatula to even it out again, then smooth it out with your spatula. Eventually it will be too crumbly, just keep stirring!)</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "Trebuchet MS",sans-serif;">LET COOL. Letting the granola cool will help it harden up. If you let it cool and it's still too soft and chewy, put your oven on 150 and let the granola sit in there for a couple of hours. Stir it one more time, then turn off the oven and let it sit in the oven over night.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: "Trebuchet MS",sans-serif;">Eat all by itself or top it off with coconut milk, almond milk, or even dairy milk (if you do that).</span></li>
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Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com1tag:blogger.com,1999:blog-3175334272698115477.post-39962321795407440622013-09-24T12:34:00.001-07:002013-11-12T15:53:42.896-08:00Disclaimer post!<span style="font-family: "Trebuchet MS",sans-serif;">I think I'll probably end up linking to this post a lot because it turns out that my blog is very different from others out there.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1. Links contained in posts: I do not need to "finance my blogging activities". If I post a link to something, it's because I think it's worth checking out. I will not post links to stuff JUST in the hope of making a commission. I will only post affiliate links to stuff that I actually own and would recommend. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2. This blog is mostly for me, and for pointing things out that I think you should check out. If I use curse words or tell you something sucks and you don't like that, then I'm sorry for not being sorry. I'm entitled to my opinion. If you want to tell me that I suck and my opinions suck...you're entitled to your opinion too, but I'm probably going to delete your comment. Same goes for if you're an asshole to someone else who has left a comment. Be nice, people.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3. I'm not in the business of taking credit for someone else's hard work! I make every effort to give credit where credit is due. If I have neglected to mention where I got a recipe, or if I've posted wrong information about something, then I have no problem standing corrected. I will sometimes completely change a recipe to my liking, but I will always try to remember to post where I got the idea, at least.</span>Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com0tag:blogger.com,1999:blog-3175334272698115477.post-83987459718640249102013-09-24T12:23:00.001-07:002013-09-24T12:39:37.876-07:00Paleo Halloween?! Pickled mice and hot cocoa, anyone??<span style="font-family: "Trebuchet MS",sans-serif;">Still trucking along on my Whole 30. Dude, I thought being Paleo 80/20 was good for my energy level, but DAMN! I seriously get home, change my clothes, then start doing all kinds of shit until dinner time. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">My <a href="http://www.bulletproofexec.com/" target="_blank">Bulletproof coffee</a> is still disgusting, but I'm drinking it every day. I also ordered 2 pounds of beets through <a href="http://www.goodeggs.com/welcome" target="_blank">Good Eggs</a> because I knew I needed to consume them somehow. <a href="http://tarazen.blogspot.com/2013/09/disclaimer-post.html" target="_blank">(Disclaimer about links I post.)</a> On Sunday, I made the Beet Kvass out of <a href="http://www.amazon.com/Fermented-Season-Approach-Paleo-Probiotic/dp/1936608243" target="_blank">#Fermented</a> ...Look how pretty!: </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> I also made the <a href="http://butternutrition.com/beet-juice-simple-syrup/" target="_blank">Beet Simple Syrup</a> from Butter Nutrition, but I forgot to take a picture. Other stuff I forgot to take pictures of that I made on Sunday: <a href="http://www.feedmerachel.com/2013/02/22/hot-chocolate-dairysugar-free-paleo-vegan/" target="_blank">Hot Cocoa Mix</a> from Feed Me Rachel (DUHlicious in coconut milk), <a href="http://www.yummly.com/recipe/Carrot-banana-muffins-345470?columns=3&position=1%2F2" target="_blank">Carrot Breakfast Muffins</a> from Elana's Pantry (Holy SHIT those are good), and <a href="http://paleopot.com/2013/09/super-easy-crock-pot-spaghetti-squash-curry/" target="_blank">This Curry Awesomenes</a>s from Paleo Pot. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">OOH! We LOVE Halloween at my house and everything seems to take on a Halloween theme this time of year. I also made Pickled Mice. Relax. They're radishes! 4 cloves of garlic, a Thai chili, and radishes! Oh, and a grape leaf on top...and that's a glass candle holder keeping everything under the brine. It was 75 cents vs. the glass discs you find online for $8. I hope there isn't anything weird in it that will leach into the radishes...?</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Halloween Central! Black kitty cat included!</span><br />
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Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com1tag:blogger.com,1999:blog-3175334272698115477.post-42040520692713851522013-09-10T15:14:00.003-07:002013-09-10T15:15:36.923-07:00LuRong "Paleo Challenge" and Whole 30<span style="font-family: "Trebuchet MS",sans-serif;">Okay, I have good news and I have bad news. Since you're not here to tell me which you want first, then we're going to start with the bad news and finish on a good news note. :)</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">My Crossfit box is all swept up by the LuRong Paleo Challenge. 8 weeks of strict Paleo eating, doing prescribed workouts (can scale) and over $100,000 in prizes! Sounds awesome, right?! Well...I didn't dig into it too much before saying I was in. I made the commitment, then went to the site to sign up, and guess what?? It costs $50 a person. Wait...it gets better. It's only $47 for registration and your "first month's supply" of their supplements. Crock of SHIT! I go to the FAQ section and find out that on top of that, you only qualify for those prizes if you're competing in the upper levels of the workout. Riiiiiiiight....I get it now. You're hawking these non-Paleo approved supplements (there isn't a single one that's fully endorsed by the Paleo community), making us pay for them, then what?? Why don't you just let me fill you in on this because it was part of my training as a nurse:</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">They're collecting stats to market their product. The people that pay $50 just for the challenge and no supplements? They're the control group. WE are paying THEM for a research study. It's genius, really, but I'm onto them. Our good Paleo doc, Chris Kresser sees it too. They don't actually tell you any of this unless you dig deep into it, or actually make the commitment to register...on the second page of the registration is where it all comes together. Fucking crooks. If that ISN'T their intention, then it sure looks really bad that they're trying to use the Paleo label to hawk their shit.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Good stuff!! </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Whole 30. I started September 4th. Now...I know you're not supposed to weigh yourself but once at the very beginning and once at the end, but I can't help it. I'm pretty sure I lost 4 pounds the first week. I say "pretty sure" because I usually weigh myself in my chonies first thing in the morning, and today I had already started eating/drinking, and I was wearing my clogs....those weigh like 3lbs...srsly.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I'm so sick of black coffee. The SECOND this W30 is over, I'm putting a TABLESPOON of coconut sugar in that shit. Thankfully I have been having Bulletproof Coffee, so it's at least got some butter and MCT oil blended into it. Blech.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Well, this got really boring and wasn't particularly funny at all, so just go back to my post on Samoa cupcakes. </span>Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com0tag:blogger.com,1999:blog-3175334272698115477.post-48864830556147368182013-08-30T11:48:00.001-07:002013-08-30T11:49:37.250-07:00Primal Docs and Knee Socks<span style="font-family: "Trebuchet MS",sans-serif;">So, I joined Primal Docs. I love the idea that there is a community out there of seriously legit doctors that "get it". Imagine going to your regular doctor and telling them that you put butter and oil in your coffee, cook with bacon fat, and only work out 3 days a week for about an hour. Yeah, right. I'd probably just rather lie so that I don't have to hear a bunch of shit about how I should be eating my daily ration of whole grains. *farty noise*</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Since I mentioned my Bulletproof coffee above, I feel like I should give you an update on that as well. Dude...it's fucking amazing. It took me a while to notice the effects...slowly, but surely, I did. This coffee was the in-season, organic cherry on the dairy-free ice cream that I needed. After YEARS of wanting to take a nap in the afternoon and just crash on the couch when I came home from work, I FEEL AMAZING. Yesterday, I came home and did 3 loads of laundry and made something awesome from the Paleo Parents, and still had to force myself to go to bed at 10pm.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Update #2: Gumball Poodle knee socks. These things rule! In case you didn't know, I used to weigh almost 300 pounds. Yikes, yeah, I know. Well, something that happens when you were fat and you lose a bunch of weight is that your calves are still huge. It's so stupid. Your boobs get tiny and your calves stay fat. WTF. Say goodbye to shorts...forever. I won 2 pairs of Gumball Poodle socks and thought that would be a perfect way to test them out since most knee socks look all deformed when you wear them over big calves...like...you can't tell what they're supposed to say. It's gnarly...and that's only if you can actually pull them up that far. #fatgirlproblems I love these so much, I'm going to let you see what they look like on me! You're welcome.</span><br />
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<br />Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com0tag:blogger.com,1999:blog-3175334272698115477.post-67795484029847777762013-08-09T14:56:00.003-07:002013-08-09T14:56:49.846-07:00Cheap-O Paleo<span style="font-family: "Trebuchet MS",sans-serif;">Big ups to Gumball Poodle and KnickerRocker! I was one of the lucky winners of their Facebook contest and recieved 2 pairs of SUPER cool socks and a $25 certificate to KnickerRocker. I've heard that the Gumball Poodle socks fit over big fat calves, so I'll update you after I Crossfit in them.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Okay, onto business. Every blog post I read from my Paleo people lately talks about two things: How to afford Paleo, and how to not spend every waking moment in the kitchen. Well, I have an answer to both.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">How to afford Paleo:</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1. <u><b>MEAL PLAN</b></u>. This is the most important one and I'll elaborate in the next section...You only buy what you need because you have a list in front of you saying exactly how much you need.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Google is your BFF. Find local farmers. Write them emails. Buy their shit in bulk and have it delivered. Google how to freeze/ferment/preserve your veggies for use all year 'round...on that note, cook seasonally if you don't have a giant freezer.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Amazon is your BFF. Subscribe to the shit you buy regularly. I hear Amazon Prime is a good investment, but I've yet to see it pay off because I always buy over $25 worth of stuff and get free shipping on the stuff that qualifies anyway.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Okay, so on to the most important part...<u><b>MEAL PLANNING</b></u>:</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I'm not in the business of blogging. I don't make a profit on anything that I mention in my blog, so if I say it rules, it's because it rules, not because I make a dollar for every person that buys it/reads it/whatever.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Once A Month Mom changed my LIFE! She offers several different menus...PALEO, Gluten Free, Dairy Free, Vegetarian, etc. This might sound really intimidating, but this woman has thought of everything and walks you through how to cook once a month. You prep a bunch of food (some cooked, some raw that you throw in the crotchpot or whatever). You don't need as much freezer space as you might think. I recently picked 40 pounds of organic strawberries at Swanton Farms and still had FOUR 1-gallon bags of whole strawberries in there when I did my once a month cooking.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">You can CUSTOMIZE your menus for the amount of people in your family!! This is genius. Srsly. You can't be totally technologically impaired because it involves some intermediate computer skills (I had to read her tutorial...I'm kind of a ditz), but at some point, you put a number 3, for example, into a box and everything miraculously changes to accommodate the size of your family. All you're responsible for after your cooking day is side dishes and a few breakfasts/lunches/snacks, etc.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I could go on all day, but only you can decide to do it. You cook for an entire month in one day. That's it. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">www.onceamonthmom.com</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I think you have to pay for a nominal membership...like $8 a month or something. It's worth every penny just for the chopping list...or the organized shopping list...or the moment to moment instructions for the whole day... </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Okie dokie...this got really long and I have Friday-itis, so I'm going to try and get out of here early and bomb over to Santa Cruz.</span> <br />
<br />Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com0tag:blogger.com,1999:blog-3175334272698115477.post-64134464702487636682013-08-09T14:42:00.000-07:002013-08-09T15:03:21.678-07:00Dear Stalker,<span style="font-size: x-large;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Dear Stalker,</b></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "Trebuchet MS",sans-serif;"><b><br /></b></span></span>
<span style="font-size: x-large;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>It wasn't as awesome as you think it was. Move on.</b></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "Trebuchet MS",sans-serif;"><b><br /></b></span></span>
<span style="font-size: x-large;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Hate,</b></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "Trebuchet MS",sans-serif;"><b><br /></b></span></span>
<span style="font-size: x-large;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Tara</b></span></span>Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com0tag:blogger.com,1999:blog-3175334272698115477.post-55586548573656355682013-07-17T13:33:00.001-07:002013-07-17T13:33:46.774-07:00Chinatown, Bulletproof, and Samoas <span style="font-family: Georgia,"Times New Roman",serif;">I've been drinking my Bulletproof Coffee for the last few days...not like, butter and coconut oil in my regular coffee, but the $20 a bag ("Upgraded Coffee"), $32 a bottle ("Upgraded MCT Oil") for the actual Bulletproof stuff. The jury is still out, and it probably doesn't help that I had an all day bender in SF...I had Millionaire's Bacon, y'all...if there's ever a good reason to cheat, I'm pretty sure that one tops the list. Probably not an awesome cheat was the dim sum from the Hang Ah Tea Room in Chinatown. I don't want to hear how I'm going to die from a gluten/rice overdose because how many of you can say you've had dim sum in Chinatown?!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">That reminds me...SF stinks. I don't mean like...sucks, I mean the odor is nauseating. SF is a very homeless-friendly city and that means that if there is a corner or doorway, it's been peed in. That sucks because I LOVE SF. You've never seen a more beautiful collection of Victorian homes all squinched together in one place. Feel like buying one? Good luck because you won't find one (even a shanty) for under $1,000,000. I don't think I want to pay that much for someone to pee on my stoop. The food is network TV worthy, and it's gay-friendly...did I mention it's only an hour away?? Good stuff.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Sorry...I digress...I'm obviously very new to blogging and I don't know how to get a picture on here if I'm posting this from work. I will give it a shot because I want to share this recipe with you...it's my new go-to cupcake recipe for special occasions. I've adapted and tweaked it from the recipe that Juli Bauer from PaleOMG and Jenni from the Urban Poser did together for Samoa Donuts. I didn't feel like busting out my donut maker, so I made mini-cupcakes...also, my GF decided to take too long going out to buy coconut, so by the time she got home with it, the cakes were done...sans coconut.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Samoa Donuts</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">My tweaks of the original recipe by PaleOMG and The Urban Poser </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">For the Donuts/Mini cupcakes/Cupcakes</span></div>
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<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">2½ cups blanched almond flour (such as Honeyville)</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">½ teaspoon baking soda</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">A scant less than ½ teaspoon salt</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">6 tablespoons honey</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">¼ cup coconut oil, softened or liquid</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon vanilla</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon Lemon juice</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">3 whole large room temp eggs</span></li>
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<span style="font-family: Georgia,"Times New Roman",serif;">Coconut Caramel Crack</span></div>
<ul>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 can full-fat coconut milk (about 1½ cups)</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">½ cup mild flavored honey or maple syrup</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">A pinch of sea salt</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 rounded tablespoon ghee or butter (can sub palm shortening or coconut oil)</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons vanilla extract</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">¼ cup finely shredded coconut, plus 2 more tablespoons for garnishing</span></li>
</ul>
<div class="ERSSectionHead">
<span style="font-family: Georgia,"Times New Roman",serif;">For the Dipping Chocolate</span></div>
<ul>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 C.-1 bag Enjoy Life Chocolate chips </span></li>
</ul>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="ERSInstructionsHeader ERSHeading">
<span style="font-family: Georgia,"Times New Roman",serif;">Instructions</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<ol>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">Preheat your mini
donut making machine OR preheat the oven to 350 degrees if you are using
a regular donut pan or making into muffins.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">In a large bowl, mix together the almond flour, baking soda and salt.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">In another bowl, combine the honey, oil, vanilla, lemon juice and eggs.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">Add the oil/honey mixture to the dry ingredients. Mix till just combined.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">Add about 2
tablespoons of batter to each mold in the donut machine or scoop the
batter into a ziplock bag, twisting the other end to close it. Snip the
end off of one of the corners with a scissors. Start with a small cut.
You can always make it bigger if you need too. Squeeze batter into
molds.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">Close the lid and
allow to cook for about 2 minutes. Times will vary with each machine.
Open the machine and flip over each donut using the forked ‘skewer’ that
comes with most machines. Close the lid again cook for about one more
minute. Remove donuts and let cool on a wire rack. Repeat with the rest
of the batter.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">If using a regular
donut pan, mini or regular muffin pan, fill each well-greased mold about ¾ full. Bake for 10-12 minutes. Let cool in the pan for 5 minutes,
remove from the pan and cool completely on a wire rack or pretty platter like this:</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-11bLVS1UZQA/UebZCwiTmXI/AAAAAAAAARk/TsEhLoBVP6I/s1600/Blog+stuff+-+4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-11bLVS1UZQA/UebZCwiTmXI/AAAAAAAAARk/TsEhLoBVP6I/s320/Blog+stuff+-+4" width="320" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">I made a solid 15 of these little suckers...</span></li>
</ol>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<div class="ERSSectionHead">
<span style="font-family: Georgia,"Times New Roman",serif;">For the Coconut Caramel Crack</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<ol>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">In a small-medium
heavy bottomed sauce pan, bring the coconut milk, honey and salt to a
boil over medium high heat, being sure that they are well combined.
Reduce to a medium heat, and let the mixture boil down for about 35-40
minutes.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">Add the ghee/butter/oil, stirring it in till well incorporated. Continue cooking for
another 5-15 minutes or as long as needed until it is a deep caramel
color. Don’t rush the process, but don't walk away! Depending on how hot your burner is this
process could be faster or slower. Stir often toward the end to keep the
bottom from burning too much. A little burning is fine as long as you
are stirring it in to the mixture. It will give it a darker flavor...for reals...I burned mine pretty bad and it still came out perfectly...look: </span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/-1jAuhZmCjcU/UebZCymQmdI/AAAAAAAAARs/PZieL0iYuME/s1600/Blog+stuff+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-1jAuhZmCjcU/UebZCymQmdI/AAAAAAAAARs/PZieL0iYuME/s320/Blog+stuff+-+2" width="320" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">Remove from heat, transfer to a bowl and let cool for 5 minutes then stir vigorously until it’s creamy, shinny and smooth.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">While the caramel
is cooking, spread the coconut out on an ungreased cookie sheet and
toast the coconut in a 325 degree oven. Stir often till golden, about
5-10 minutes. Remove from the oven and let cool.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">Mix the toasted
coconut into the caramel minus a tablespoon or so for garnishing later.
Use coconut caramel while still warm for best spreading results. Caramel
can be made ahead of time(w/o the shredded coconut) and reheated in a
double boiler.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">After the donuts/cakes have cooled enough to handle, turn them upside down and dip them into the caramel: </span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-QQHxrCCwUjc/UebZC-8Z4bI/AAAAAAAAARo/gehzV7vNo0U/s1600/Blog+stuff+-+3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-QQHxrCCwUjc/UebZC-8Z4bI/AAAAAAAAARo/gehzV7vNo0U/s320/Blog+stuff+-+3" width="320" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"> </span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;"> Melt your chocolate chips...officially, that means in a double broiler, but if you're impatient like me, you melt that shit in a pan on the stove...carefully. Like I've said before...you're only a badass until you burn that expensive Paleo-friendly chocolate.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-4MUVKDEsHOs/UebZC4rxpdI/AAAAAAAAARw/_YrIatt0P2A/s1600/Blog+stuff+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-4MUVKDEsHOs/UebZC4rxpdI/AAAAAAAAARw/_YrIatt0P2A/s320/Blog+stuff+-+1" width="239" /></a></span></div>
<br />
<br />
<br />
<br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: Georgia,"Times New Roman",serif;">These things are dangerously good...enjoy.</span> </span><br />
<br />
<br />
<br />Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com0tag:blogger.com,1999:blog-3175334272698115477.post-11396619793858859952013-07-12T08:34:00.002-07:002013-07-12T08:34:22.218-07:00What's upChuck?<span style="font-family: Georgia,"Times New Roman",serif;">Alright,
suckas. I keep getting requests to start a blog and it's all pretty
daunting when I think about how MUCH goes down in my life and how I'm
supposed to get it all "on paper". Jesus. Maybe if I just start with
today, then at least I can tell everyone to suck it for a little while.
:D</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Let's get some
stuff out of the way first so that you can keep reading or tell me where
to shove my blog...I'm 34, I'm a veteran, I'm a Mom, a Buddhist, and I
have a girlfriend. My resume is ridiculous, but I'm a nurse now and
forever, but I didn't become a nurse until 2010. If you read my blog
long enough, you'll eventually realize that I'm a jack-of-all-trades,
master-of-none. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">I cook a LOT
(Paleo), Crossfit...not enough, support my GF as she goes to school, pay
the bills, watch a lot of little girls play hockey, and generally keep
our little household afloat while trying to save for vacation too. We
have a cat named Shakira that looks like she's wearing oven mitts and
has a crazy crooked tail, and a snail named Sunshine. R.I.P. Friendship
the Beta fish...is that what you call them...or just beta?
Whatever...Friendship and Sunshine are names that happen when you let
your Widget name your pets.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">OH...I should
mention...I used to weigh almost 300 pounds. Yikes, yeah, I know. I'm
roughly 180 right now. As you can tell, I have no shame about my
weight. It's just a number on a scale people, and only you know it.
How do you FEEL? That's a better thing to measure. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Don't worry...I'll get to the details of my weight issues eventually.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">For NOW...thanks for getting this far, and I'll give you an EASY recipe to start off with:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Grok Rocks</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">(these are from the Primal Blueprint meal plan)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">6oz bar of Paleo-friendly dark chocolate...if you can find it.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 C. dried plums (dude, they're prunes, just say it)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Melt the
chocolate in a double broiler, or if you're like me, just melt that shit
on the stove...carefully. You're only a badass until you burn that
expensive Paleo-friendly chocolate. Cover your prunes in the chocolate,
let 'em cool on some parchment paper, then eat a couple a day so that
you stay regular. If you're just starting out on Paleo, you're probably
on protein overload and can't poop, so you're WELCOME.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">~T</span>Tara Panterahttp://www.blogger.com/profile/10374115855885955445noreply@blogger.com0