Dill Pickles
Ingredients:1 large cucumber
3/4 c apple cider vinegar
3/4 c water
garlic
dill
Evenly divide garlic and dill in jars. Pile in sliced cucumber tightly. Bring cider and water to a boil. Pour brine into jars and seal tightly. Allow to cool on counter top. Refrigerate once cooled. Leave in fridge for at least a day.
Plantain Chips
Green plantain(s)
sea salt to taste
pepper to taste
cayenne (optional)
olive oil
Preheat oven to 400 degrees. Peel and slice plantains(s). Coat with olive oil and seasonings of choice. Spread on baking sheet and bake for approximately 15 minutes. Turn chips over halfway through.
Sweet Potato Hash
Ingredients:
1 med. sweet potato
1/2 c bell pepper
1/2 c onion
1 tbsp water
ground pepper
2 tsp olive oil
Heat oil over medium heat. Add onions, saute for 2-3 minutes. Add sweet potatoes, peppers, water. Cover and cook 15 minutes or until potatoes are soft. Toss often to prevent burning.
Oven baked carrots2 lbs baby carrots
olive oil
salt and pepper
Coat carrots in oil, salt and pepper
Bake at 350 for 30 minutes
Oven baked asparagus
1 bunch asparagus
olive oil
salt and pepper
Trim fat ends off asparagus. Coat with olive oil, salt and pepper.
Bake at 400 for 15-20 minutes or until tender.
As many beets as you'd like to consume
1 Tbsp olive oil
salt and pepper
Peel beets and cut into cubes. Coat with olive oil, salt and pepper. Roast at 400 degrees until beets are tender (about 15 minutes)
2 avocados
1/4 c cilantro
1 medium tomato, diced
1/2 red onion, diced
1/2 red onion, diced
1 Tbsp lemon juice
salt and pepper to taste
2 garlic cloves
Mash avocados in bowl, add all other ingredients
Mash avocados in bowl, add all other ingredients
Carrot Souffle- primal-palate.com
2 pounds baby carrots1 quart Chicken Broth
3 omega 3 eggs
2 tablespoon minced onion
1/2 cup coconut oil
1 tablespoon coconut flour
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup pure maple syrup
Cook carrots until soft in chicken broth. Preheat oven to 350.
In large bowl, combine pureed carrots, onion, lemon juice, melted coconut oil, coconut flour, salt, cinnamon, pure maple syrup, and eggs.
Beat all ingredients until smooth.
Pour into a 2 quart souffle dish, lightly greased with coconut oil.
Bake uncovered for 45-60 minutes, center should be firm to the touch before eating.
Sprinkle with cinnamon if desired, and serve
