All posts in Food

Momentous Meatloaf

by Alane Unger on October 20, 2011 in Food with No comments
meatloaf_wide

Super moist, comforting, ultra satisfying meatloaf. This meatloaf is a serious meal-maker. Your family will keep coming back for more, begging you to make this recipe again and again. Serve with a side of kale, mashed parsnips, or both(!) for a dinner that will leave your family with feelings of loving adoration.

Ingredients:

1 Green Bell Pepper, Finely Chopped
2 lbs Ground Beef, 15% Fat
1 Cup Grated Carrots
2 Eggs
3/4 cup Buckwheat Flour
5 tbsp Applesauce
2 15-Ounce Cans of Tomato Paste
1 tbsp Mustard Powder
1 tbsp Cinnamon
1 tbsp Pink Himalayan Salt
Coconut Oil for Greasing the Pan
1 Large, or Two Small Loaf Pans

Preheat oven to 325 degrees Fahrenheit.

In large bowl, mix:

Actually, put aside about 1/4 of the chopped green pepper. We will use it at the end.

Combine buckwheat flour after all other ingredients have been mixed.

Pour mixture into a greased loaf pan, smoothing the top. I only have small loaf pans, so I split the mixture up into two pans.

In a separate bowl, mix 1 can tomato paste and 1 tbsp applesauce with the approximate 1/4 chopped green pepper you put aside earlier. Spread mixture over the meatloaf.

Put pans in oven and bake for 45 minutes at 325 degrees Fahrenheit. Your meat thermometer will read 160 degrees Fahrenheit when done.

Serves 4-6. Enjoy!

The Stand Alone Bun

by Alane Unger on September 20, 2011 in Food with No comments
StandAloneBun

For a long time I just ate burgers wrapped in lettuce, or with a fork. No more I say! With my Stand Alone Bun recipe, you’ll be able to once again enjoy a burger with a truly amazing bun. These buns are so good they truly do stand alone as a tasty bread. No more bread that has a somewhat tolerable taste if you mask it with toppings. You will want to eat these with everything….and on their own :)

Ingredients for 8 buns:

  • 1 Medium-Small Zucchini
  • 8 Eggs
  • 1 Cup Sunflower Oil
  • 1 tsp Pink Himalayan Salt
  • 1/2 tsp Baking Soda
  • 1/2 Cup Coconut Flour
  • 1 Cup Buckwheat Flour
  • Oil for greasing pan—I use Coconut Oil

Preheat oven to 300 degrees Fahrenheit. Grease pan with coconut oil. If you have a bun pan like mine, be sure to grease the top of the pan as well. If you over-fill the indentations with batter, greasing the top portion will save your buns.

Start by finely grating your zucchini. You will need one loosely-packed cup.

Combine zucchini, eggs, and sunflower oil in a large bowl. Mix with wisk.

Add coconut and buckwheat flour, salt and baking soda to wet ingredients.

Pour batter into greased bun pan. Put in oven for 30 minutes, or until edges slightly brown and an inserted toothpick comes out clean.

Let the buns cool before trying to release them from the pan. If you don’t wait, they will probably stick. I like to loosen mine around the edges with my bendy orange spatula. They come out perfectly.

There are so many ways to enjoy these buns! Slice in half with a bread knife, toast, and enjoy with an Amazing Burger! Or eat whole on the side of soup. Or slice in half, cut into strips, toast, and dip in spiced oil.

Shrimp Salad

by Alane Unger on September 3, 2011 in Food with No comments
ShrimpSalad

What I used:

  • 1 lb shrimp
  • 12 sugar plumb grape tomatoes
  • 2 carrots
  • 1 cup baby herb lettuce
  • 2 tbl canola oil
  • pink himalayan salt to taste

I cooked my shrimp with the tails still on. Feel free to take the tails off first if you so desire.

Cook the shrimp in a pan with the lid on, on low-medium heat with canola oil until pink and no longer translucent. You will need to stir them up in a few minutes to get both sides done.

Slice up tomatoes, peel strips of carrots with vegetable peeler, and arrange on a plate with lettuce.

Once the shrimp are pink, lay them out with the salad ingredients, salt, and enjoy!

Feel free to experiment with this one! Want to throw some olives in there? Go for it! Avocado? Great! There are a lot of things I am currently unable to eat that would be divine on this salad.

This is great as a main course, side dish, or appetizer for a party. Customize it to your liking.

Shish Kabob

by Alane Unger on September 3, 2011 in Food with No comments
shish_kabob

These shish kabobs are fantastic for summer barbeques. Especially when you are going to a party and need to bring your own safe foods and don’t have time to make your own hamburger/hotdog buns. Just lay some foil down on the grill (or completely encase the shish kabobs in foil, whichever makes you feel more comfortable), fire those babies up, and enjoy!

I made two kinds for this particular party. It was so simple.

Ingredients:

  • Yellow, red, and green bell pepper
  • Onion
  • Steak
  • Chicken
  • Skewers
  • Foil (if using a BBQ that shares gluten or other un-safe foods)

Slice up all the ingredients into similar sized pieces and alternate steak and vegetables on some of the skewers, and chicken and vegetables on the others. Just remember that steak can be rare, but chicken  must be cooked thoroughly.

 

Apple Sandwiches

by Alane Unger on September 3, 2011 in Food with No comments
apples_and_peanut_butter

Ingredients

  • Red and Green Apples
  • Peanut Butter
  • Raisins
  • Chopped Walnuts or any nuts you prefer
  • Coco Powder and Sweetener Optional
  • Toothpicks Optional
  • Lemon

This is pretty self-explanatory from the picture. Use an apple-core-er to decore the apples. Slice them up, and place them in a large bowl with one squeezed lemon and lots of water. Use the apple slices to house the ingredients. Put a toothpick in with a raisin on the end for added adorability.

Enjoy as a snack, appetizer, breakfast, whatever you feel!

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