Recipe Idea's

The easiest thing to would be to get a binder with dividers in it and then when you see recipes you like hole punch them and put them in your binder.  That way you will always be able to find them quickly and easily! Just a thought!

Chia Seed Pudding

Chia Seed Pudding

¼ cup Chia Seeds
1 cup Vanilla Almond Milk
½ mashed banana
1 TBSP nut butter
Cinnamon to taste

Combine the mixture and let stand for 15 minutes, give it a stir and let stand for an additional 10 minutes.  You will notice the Chia Seeds start to form a gel. Enjoy! 
from bradsrawfood.com

Fish Sticksprinter friendly
1 pound white fish (such as cod, snapper or tilapia)
2 eggs, whisked
1 cup blanched almond flour
1 teaspoon celtic sea salt
¼ cup olive oil
¼ cup grapeseed oil

1. Rinse fish fillets in cold water and set on a plate
2. Cut fish into 1 inch by 5 inch pieces, following the lines of the fillets and removing any bones
3. Place eggs in one dish and flour and salt in another
4. Dip fish sticks in egg, then flour; reserve to a plate
5. Put 2 tablespoons grapeseed oil and 2 tablespoons olive oil in a large skillet and heat oil on medium high
6. Place half the the fish sticks in the pan, leaving enough room around them so that they aren't crowded
7. Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towel
8. Add oil --2 tablespoons grapeseed and 2 tablespoons olive to pan and fry remaining batch of fish sticks
9. Serve with ketchup

Serves 4

elanaspantry.com

Perfect Roast Chicken

• Perfect Roast Chickenprinter friendly
  • 1 whole chicken (2-3 pounds)
  • celtic sea salt
  • freshly ground black pepper
  • 1 bunch fresh thyme
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons olive oil
  • 1 medium onion, quartered
  1. Preheat oven to 425°
  2. Remove chicken giblets and rinse chicken inside and out
  3. Pat chicken dry
  4. Place chicken in a 9x13 inch Pyrex baking dish
  5. Liberally salt and pepper inside of chicken
  6. Stuff cavity with bunch of thyme, both halves of lemon and all garlic
  7. Brush outside of chicken with olive oil and sprinkle with salt and pepper
  8. Tie legs together with kitchen string and tuck wings under body of chicken
  9. Place each onion quarter into a corner of dish
  10. Roast chicken for 1 ½ hours or until juices run clear
  11. Allow to cool slightly and serve

  from: Elana'spantry.com

Cherry Vanilla Power Bars

• Cherry Vanilla Power Bars
• 
  
• 2 ½ cups slivered almonds (I used unblanched)
• ⅓ cup golden flaxseed meal
• ⅔ cup dried cherries
• ⅓ cup dried cranberries
• 10 drops vanilla creme stevia
• 2-3 tablespoon water

1. Place almonds, flax, cherries, cranberries and stevia in food processor
2. Pulse until well ground, then pulse in water until the mixture begins to form a ball
3. Remove from food processor and press into an 8x8 inch Pyrex baking dish
4. Slice into bars and serve

Makes 12 bars

• Chocolate Pudding
• 
  
• ½ cup dark chocolate chips
• 1 (13.5 ounce) can coconut milk
• ¼ cup xylitol
• 1 tablespoon coconut oil

1. Place chocolate chips in a food processor and pulse until coarsely chopped
2. In a medium pot, heat coconut milk, xylitol and coconut oil to a simmer
3. Pour coconut milk mixture into food processor
4. Process until smooth
5. Pour into 4 ounce mason jars
6. Serve

Makes 6 jars of pudding

from Elanaspantry.com

the dark chocolate chips are not "great" but you can get the more natural non sweetened ones that aren't as bad just for a treat on occasion. 

Mashed Cauliflower

Mashed Cauliflower

by Kristin Kons taken from www.eatingwithpurpose.com

A great substitute for mashed potatoes… thick, creamy and delicious!

Ingredients

• 1 medium head cauliflower, about a pound
• 1/3 cup vegetable broth (sugar and yeast free)
• 3 tablespoons sour cream or plain greek yogurt
• 3 tablespoons organic butter
• ½ teaspoon sea salt or Mama Garlic salt by Frontier
• ½ teaspoon pepper, or to taste
• 1 clove of garlic, minced (optional)
• 1-2 tablespoons coconut flour, for desired consistency

Directions

1. Cut cauliflower into florets and let it sit for 5-10 minutes.
2. Add 1/3 cup veggie broth to a medium saute pan over medium-high heat.
3. When the broth starts to steam, add the cauliflower and cover. Set timer for 5 minutes.
4. Place all ingredients into a food processor and process until smooth. Or if you don’t have a food processor add ingredients into a large bowl and mash with a potato masher.
5. If it doesn’t seem creamy enough just add more sour cream/yogurt or butter.

Quick notes

I really don’t measure. I just adjust it to my taste and consistency. If it tastes too much like cauliflower you need to add more pepper and a little more butter or sour cream/yogurt. It could also be because you overcooked it.

Phase 1 Friendly

Variations

If using fresh garlic, to mellow the flavor add it to the cauliflower during the last few minutes of cooking. Stir in pesto or a sprinkle of curry powder for a gourmet twist!

Number of servings (yield): 4

Read more: http://eatingwithpurpose.com/2011/11/mashed-cauliflower/#ixzz1lujoXTtg

Chocolate Chia Tapioca

by Kristin Kons on www.eatingwithpurpose.com

Chocolate Chia Tapioca with Coconut Whipped Cream

A creamy, chocolaty version of traditional tapioca pudding… it’s so easy to whip up, will curb your sweet tooth AND improve your health! Loaded with antioxidants, fiber, omega-3, calcium, magnesium and more… it tastes so decadent you won’t believe it’s good for you!

Ingredients

For the Chocolate Chia Tapioca:

• 1 (13.66 oz) can coconut milk (regular, not lite), or more for desired consistency
• 3/4 cup water
• 30 drops of KAL liquid stevia or ¼ cup coconut nectar, or to taste
• 2 – 3 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla flavor or extract
• 1/3 cup chia seeds
• Cinnamon to taste (optional)

For the Coconut Whipped Cream: 

• 1 (13.66 oz) can coconut milk (regular, not lite) – chilled overnight
• 1 tsp vanilla flavor
• KAL liquid stevia to taste

Optional Garnishes:

• Berries of choice
• Mint leaves for garnish

Directions

Make the Chocolate Chia Tapioca:

1. Add all ingredients (coconut milk, water, stevia or nectar, cocoa powder and vanilla) except chia seeds to a quart size wide-mouth mason jar and shake or add to a bowl and whisk together.
2. Then add chia seeds and shake right away to avoid clumping. Taste to adjust to your liking.
3. Cover and refrigerate for at least 15-20 minutes. It helps to shake or stir it a few times while it gels up. This eliminates any clumps from the cocoa powder. It’s ready to eat whenever, but I like it best the next day once the chia seeds are completely soft.
4. If it is too thick for your liking the following day, just add a little more coconut milk until it reaches your desired consistency.

For the Coconut Whipped Cream:

1. Place the can of coconut milk in the refrigerator for a few hours or overnight.
2. Once completely chilled, open the can of coconut milk and scoop out the firmed up, creamy, white milk. There will be a little clear liquid, which you can save for later and use in a smoothie.
3. In a small bowl add  vanilla and srevia. Whip with electric beaters on high speed until it reaches a whipped cream consistency. Taste and adjust to your liking.
4. Put it back into the refrigerator until ready to use.

Assemble:

1. Either top the pudding with the whipped cream or layer the the whipped cream between the berries and pudding if you so desire. It’s delicious plain or decked out!

Quick notes

Some chia seeds gel up faster than others, so it could take longer to get to a pudding consistency, don’t worry… just wait a bit longer. Will keep for 4-5 days in the refrigerator

The colder the coconut milk, the fluffier the whipped cream will get! But don’t freeze, just place in refrigerator

Number of servings (yield): 4

Variations

If made with stevia it is sugar-free. If made with coconut nectar it does contain sugar, but is a good option for a whole-food sweetener.

Read more: http://eatingwithpurpose.com/2012/02/chocolate-chia-tapioca-with-coconut-whipped-cream/#ixzz1luPqOS9q

Grass fed/Organic produce

Ladies,

Here are some of the places I have researched and/or purchased from over the year's. I hope that you find this information useful and get the opportunity to visit the farms with your children! I greatly enjoyed our discussions last night and being able to break away from my daily mommy duties for a few hours to learn more and regroup with you all. I look forward to our next meeting and any information you all may come across in the meantime. 

Barking Cat Farm and Akin Farm are associated together

tons of information about meats, vegetables and over all knowledge about our daily food intake. They are also on Facebook for the ones who are on FB. I believe that Barking Cat is a farm that will allow you to come out and pick your own veggies. You might check out some other awesome links while you are on their home page "Our Friends".  Windy Meadows Family Farm offers free range meats. Super cool farm that finds pride in getting the whole family involved. I have purchased from them previously.

http://www.barkingcatfarm.com/

Sabine Creek Beef

Owned and operated by Eddie Walker. All I can say is check out his blog. Super cool facility with many options. They also offer all kinds of camps and activities for children and families. This is a great option for meat and it is local! My mom, sister and I will often go in on meat packages and split it up. 

http://sabinecreekbeef.blogspot.com/

This is a link for the activities they offer. On February 17th they will be having their huge Catfish Fry!!!

http://sabinecreek.com/wordpress/

Greenling

This is new to the Dallas/Fort Worth area. This company was started in Austin and, due to overwhelming response, has found it's way to our city! After our discussion last night, I am not sure if they are currently delivering to the Rockwall area... However, that is something that could be subject to change if enough people were interested in an organic/all natural home delivery program.

I do have a few other local free range meat farms I have purchased from. I am currently working on locating their email information. I will get that all to you as soon as it surfaces. Until then, I hope you can find this information useful! Also, there are many berry farms we could go picking at once the season is right!

Emily Colbert

It's going!

So exciting to have our blog up and going! Thank you Chas!!! I hope this helps us all each week with ideas, recipe's and support!