I've never been a huge fan of seasoning salt, for the plain and simple fact that I don't like salt all that much. This Seasoning Mix is an all purpose one that works on pretty much everything, and it does have a little bit of heat.
Mix the ingredients together in a jar, and that's it!
2 1/2 T Paprika
2 T Salt
1 T Black pepper (ground)
1 T Onion powder
1 t Cayenne
1 T Oregeno
1 T Thyme (finely chopped or ground)
Sunday, July 7, 2013
Raw Paleo Vegan Cherry Chocolate Brownies
I've been craving brownies something fierce lately, so I found this super easy recipe. All you need is a sturdy food processor, and about 5 minutes of actual time.
Raw Paleo Vegan Cherry Chocolate Brownies
(adapted from Out To Lunch Creations)
1 1/2 c Dried Cherries
2 c Walnuts
1 c Cocoa Powder
1/4 c Dried Dates
Soak dried fruit in water to cover for an hour.
Put walnuts in food processor. Pulse until you have a mixture resembling cookie crumbs. Remove from processor and set aside.
Put dried fruit in processor, reserving soaking liquid. Process until a smooth paste forms.
Add in half of the cocoa powder until incorporated. Add in remaining cocoa powder. Add reserved liquid 1 T at a time if mixture becomes to thick.
Stir together walnut crumbs and fruit mixture, either in processor or by hand.
Press into an 8x8 pan or 8 inch pie crust.
Freeze 1-2 hours min.
Then cut into bars to serve, or roll into balls.
Yields: about 10 1 inch servings
Raw Paleo Vegan Cherry Chocolate Brownies
(adapted from Out To Lunch Creations)
1 1/2 c Dried Cherries
2 c Walnuts
1 c Cocoa Powder
1/4 c Dried Dates
Soak dried fruit in water to cover for an hour.
Put walnuts in food processor. Pulse until you have a mixture resembling cookie crumbs. Remove from processor and set aside.
Put dried fruit in processor, reserving soaking liquid. Process until a smooth paste forms.
Add in half of the cocoa powder until incorporated. Add in remaining cocoa powder. Add reserved liquid 1 T at a time if mixture becomes to thick.
Stir together walnut crumbs and fruit mixture, either in processor or by hand.
Press into an 8x8 pan or 8 inch pie crust.
Freeze 1-2 hours min.
Then cut into bars to serve, or roll into balls.
Yields: about 10 1 inch servings
Friday, July 5, 2013
Paleo Peach BBQ Sauce
With the Paleo diet, more than anything, I miss quick and easy meals. With our stove being broken right now, the closest thing we have to a 15 minute dinner is going outside and grilling something. While a freshly grilled steak is amazing every few days, every day it just gets old. I ran across this recipe a while ago while looking for "clean" (ie organic) BBQ sauce recipes. We tried it out today, and OMG! It was worth every penny! Teddy Beast approves, and says it tastes more like a Dijon mustard BBQ sauce than a tomato based one would.
Paleo Peach BBQ Sauce
(adapted from Canning Homemade!)
4 Peaches, diced (peeled or not, your preference)
1/2 Bell pepper diced, any color but Green
1 T Onion Powder
1 T Garlic, minced
1/2 c + 2 T Maple Sugar (or Honey, or Coconut Sugar, or Maple Syrup)
1/4 c + 2 T Apple Cider Vinegar
1 t Worcestershire Sauce
2 t Chili Flakes
1 t Mustard Powder
1 t Salt
Add everything to a crock pot, cook on High for 4-6 hours.
Stir every 10 minutes until there's enough liquid to cover peaches; then stir about every hour or so.
After peaches are tender and mostly cooked down, turn off crock pot and let cool for 30 minutes.
Blend smooth.
Store in an airtight container.
Yield: About 2 1/2 cups
Paleo Peach BBQ Sauce
(adapted from Canning Homemade!)
4 Peaches, diced (peeled or not, your preference)
1/2 Bell pepper diced, any color but Green
1 T Onion Powder
1 T Garlic, minced
1/2 c + 2 T Maple Sugar (or Honey, or Coconut Sugar, or Maple Syrup)
1/4 c + 2 T Apple Cider Vinegar
1 t Worcestershire Sauce
2 t Chili Flakes
1 t Mustard Powder
1 t Salt
Add everything to a crock pot, cook on High for 4-6 hours.
Stir every 10 minutes until there's enough liquid to cover peaches; then stir about every hour or so.
After peaches are tender and mostly cooked down, turn off crock pot and let cool for 30 minutes.
Blend smooth.
Store in an airtight container.
Yield: About 2 1/2 cups
Thursday, June 20, 2013
Sick Puppy and Finals
This week has been a rather stressful week for us. Between me having finals, Teddy Beast having a new job, and Moose is sick. This week would have been better if it was only 2 out of the 3, but all 3? It's kind of been a disaster. Moose doesn't just have the "I don't feel good so I'm just going to sleep" sickness, it's the liquid shit every half hour kind of sick. It's not a huge deal with just work. With our different schedules she's alone for maybe 4 hours a day. Through finals in there though, and that means she'd have to be alone for over 5 hours. Not going to happen when the longest she's gone without having to go out is only 2 hours. >.<
I brought up the solution of a kennel or keeping Moose in the bathroom. Teddy Beast said absolutely not. I don't like kennels either, but sometimes other things in life are more important than not putting your dog in a kennel for a few hours. Apparently we really disagree on this. Oh well >.< It's not going to be that much of a deal next year, so it isn't worth fighting over.
Anyways, the finals went well, and my other 2 classes I get to play catch up in. It's my fault I get to play catch up, but I needed the extra time with my half semester classes instead. It's getting down to crunch time, with only a semester and a bit left in school. The light is at the end of the tunnel, and it's not an oncoming train.
I brought up the solution of a kennel or keeping Moose in the bathroom. Teddy Beast said absolutely not. I don't like kennels either, but sometimes other things in life are more important than not putting your dog in a kennel for a few hours. Apparently we really disagree on this. Oh well >.< It's not going to be that much of a deal next year, so it isn't worth fighting over.
Anyways, the finals went well, and my other 2 classes I get to play catch up in. It's my fault I get to play catch up, but I needed the extra time with my half semester classes instead. It's getting down to crunch time, with only a semester and a bit left in school. The light is at the end of the tunnel, and it's not an oncoming train.
Oh, and Teddy Beast got me something. It's shiny, it's pretty, and I love it!
Tuesday, June 4, 2013
1850's Funeral for a Wedding?
This story starts out with Teddy Beast deciding he wanted to marry me. I had no problems what so ever. Then he said he wanted to have a funeral for the wedding. I seriously thought he was crazy, but after doing a lot of digging and research, it is going to be a lot of fun.
We're not going to be doing just any funeral (wedding). We're doing one right out of the 1850's. It's going to be a challenge figuring it all out, mostly because everyone just stops and thinks for a minute, then says "that's a great idea". No one, even online, has any help or sources or anything. Maybe this is where all that money I gave to college comes in handy?
The Starting Point:
Teddy Beast showed me one of his favorite music videos that he wants to recreate. "Until Morale Improves" by Murder by Death. This is pretty much exactly what he wants.
Well, we're in Utah, and wilderness is super easy to come by. The ceremony is going to be out on the Salt Flats. (photo from a dog and a camera).
The rest of the details will come later, but this is pretty much the starting point for the aesthetics for the wedding.
Wednesday, May 22, 2013
Blueberry Snickerdoodles
Snickerdoodles sounded like an amazing idea, so off to google I went. Usually when I'm looking for a recipe, I just click onto the 4th or 5th page and start there. So glad I did this. I found this post by Bakegirl, and it sounded delicious.I made a few modifications to the recipe to suit what was in the cupboard, and they still turned out amazing. Moist and chewy, and a crunchy sugar cinnamon coating. Nomnomnom.
Blueberry Snickerdoodles
1/4 c Butter, softened
1/4 c Coconut Oil (room temp or melted is fine)
1 c sugar
1 Egg
1 c Flour (plus 2-4 T seperate)
1/4 t Baking Soda
1/4 t Cream of Tarter
1/8 t Salt
1/2 c Blueberries
1/8 t Cinnamon
2 T Sugar
2 T Raw Sugar (the big crystals, or you can sub in regular sugar)
1. Preheat oven to 375
2. Cream together butter, coconut oil, and 1 c sugar.
3. Mix in egg, salt, baking soda, and cream of tarter.
4. Stir in 1 c Flour, adding more if necessary to create a non-sticky dough.
5. Carefully fold in blueberries.
6. In a separate bowl, combine cinnamon, remaining sugar, and raw sugar.
7. Roll cookie dough into 1-1/2 inch balls, roll in cinnamon sugar, and place about 2 inches apart on greased cookie sheet.
8. Bake 11-13 minutes until edges are slightly browned, or until a toothpick inserted in center comes out clean.
Makes about 1 dozen cookies.
1/4 c Butter, softened
1/4 c Coconut Oil (room temp or melted is fine)
1 c sugar
1 Egg
1 c Flour (plus 2-4 T seperate)
1/4 t Baking Soda
1/4 t Cream of Tarter
1/8 t Salt
1/2 c Blueberries
1/8 t Cinnamon
2 T Sugar
2 T Raw Sugar (the big crystals, or you can sub in regular sugar)
1. Preheat oven to 375
2. Cream together butter, coconut oil, and 1 c sugar.
3. Mix in egg, salt, baking soda, and cream of tarter.
4. Stir in 1 c Flour, adding more if necessary to create a non-sticky dough.
5. Carefully fold in blueberries.
6. In a separate bowl, combine cinnamon, remaining sugar, and raw sugar.
7. Roll cookie dough into 1-1/2 inch balls, roll in cinnamon sugar, and place about 2 inches apart on greased cookie sheet.
8. Bake 11-13 minutes until edges are slightly browned, or until a toothpick inserted in center comes out clean.
Makes about 1 dozen cookies.
Saturday, May 18, 2013
Grilled Salmon and Avocado Salad
This was just a last minute, walk through the grocery store, and pick up whatever looks good. I found avocados first, and have been seeing all sorts of stuff with grilled avocados on Pinterest. I figured it was about time to try it for myself. Not a fan of grilled avocado, but the salad was still really good.
Grilled Salmon and Avocado Salad
1/3 head Romaine lettuce
1 c Spinach, chopped roughly
4-6 oz Salmon fillet
1/4 Onion, chopped thinly
1/2 Avocado, leave in peel
1/4 c Bell Pepper, diced
1 t Seasoning salt (I use a saltless mix, recipe is coming soon)
1/8 t Chili Powder ( I use an Asian variety that is pretty much just ground dried peppers)
2 T Limeade (or 1 T lime juice + 1 T water)
2 T Vinaigrette (I use this Blush Wine Vinegrette)
Get a piece of foil, about a foot square. Lay out the onions in a layer about as big as your piece of salmon. This is so the fish won't stick to the foil. Sprinkle both sides of the salmon with the seasoning salt and chili powder. Lay the fish on top of the oil. Add the bell pepper on top of the fish. Start folding the fish up into a little envelope, before you close it completely, add the limeade. Finish closing up the foil.
Heat up the grill for about 5 minutes. Turn the heat down to medium. Over indirect heat, place the salmon foil seam side up and the avocado cut side down. Close the lid and let cook for 5 minutes. Turn the avocado over, and rotate the salmon 90 degrees, keeping the seam up. Close the lid and let cook for 5 more minutes. Remove the avocado from the grill. Check the salmon, if not done, place foil pouch back on the grill for another 5 minutes. When fish easily flakes apart, remove fish from grill and turn off grill.
Mix together romaine and spinach and put into bowl. Cut the grilled avocado into a large dice, sprinkle over greens. Open the foil packet and using a fork gently flake the fish. Place contents of packet over salad. Drizle the vinaigrette over the salad.
Grilled Salmon and Avocado Salad
1/3 head Romaine lettuce
1 c Spinach, chopped roughly
4-6 oz Salmon fillet
1/4 Onion, chopped thinly
1/2 Avocado, leave in peel
1/4 c Bell Pepper, diced
1 t Seasoning salt (I use a saltless mix, recipe is coming soon)
1/8 t Chili Powder ( I use an Asian variety that is pretty much just ground dried peppers)
2 T Limeade (or 1 T lime juice + 1 T water)
2 T Vinaigrette (I use this Blush Wine Vinegrette)
Get a piece of foil, about a foot square. Lay out the onions in a layer about as big as your piece of salmon. This is so the fish won't stick to the foil. Sprinkle both sides of the salmon with the seasoning salt and chili powder. Lay the fish on top of the oil. Add the bell pepper on top of the fish. Start folding the fish up into a little envelope, before you close it completely, add the limeade. Finish closing up the foil.
Heat up the grill for about 5 minutes. Turn the heat down to medium. Over indirect heat, place the salmon foil seam side up and the avocado cut side down. Close the lid and let cook for 5 minutes. Turn the avocado over, and rotate the salmon 90 degrees, keeping the seam up. Close the lid and let cook for 5 more minutes. Remove the avocado from the grill. Check the salmon, if not done, place foil pouch back on the grill for another 5 minutes. When fish easily flakes apart, remove fish from grill and turn off grill.
Mix together romaine and spinach and put into bowl. Cut the grilled avocado into a large dice, sprinkle over greens. Open the foil packet and using a fork gently flake the fish. Place contents of packet over salad. Drizle the vinaigrette over the salad.
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