Sweet and Smokey Spice Rub

garlic

Sweet & Smokey Spice Rub

  • 3 Tbsp Coconut Oil- softened
  • 1 tsp Garlic- minced
  • 1 tsp Sea Salt
  • 1 Tbsp brown sugar or honey
  • 2 tsp liquid smoke

Mix all ingredients. It makes an ugly, brown, mushy paste. Rub all over meat. Cook meat.

Sounds too simple right? Not enough ingredients, way too fast. No way this is going to taste good…..Oh but you’re wrong!

We have tried this on wings, steak, ribs, a pork roast and several cuts of venison. It is delicious! It has a deep smokey flavor with just the slightest hint of sweetness. Very delicious!

garlic2Related Posts:

Coffee Spice Rub

Perfect Barbeque Dipping Sauce

The Worlds Best BBQ Sauce (sugar free)

Homemade Seasoning Salt

How to Peel a Head of Garlic in 10 seconds

Homemade Fajita Seasoning Mix

Homemade Taco Seasoning Mix

Homemade Italian Seasoning Mix

Recipe Index

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Candida Cleanse And What To Eat

So I have decided that I’m going to give Gary Kaufmans “Phase One” diet a try and see what happens. I am going to follow it to the letter, including all of the anti-fungal herbs and supplements that he recommends in his books. And you get to follow along on my journey of pain and suffering whether you like it or not. If have no idea what I’m talking about READ THIS first.

Colorful vegetables and fruits

My Symptoms to Start:

  • Constantly and wildly fluctuating hormone levels
  • Hair Loss
  • Sinus congestion
  • Alternating Anxiety and Depression (are we having fun yet?)
  • Constipation
  • Brain Fog
  • Bloated Abdomen
  • Fierce Chocolate Cravings

We are about to find out if any of this is caused by a systemic fungal infection or if I am just a hypochondriac 🙂

grilled veggies

The Diet:

 Eat ONLY the Following Foods

Meats:

Beef, Fish, Poultry, Lamb, Turkey, Pork

Nuts:

Raw nuts, including pecans, almonds, walnuts, cashews, and pumpkin seeds.  Stored Nuts tend to gather mold, so be careful!
No Peanuts and No Pistachio’s

Vegetables:

Most fresh, unblemished vegetables and freshly made vegetable juice. (avoid mushrooms, corn, and potatoes)

Beverages:

Bottled or filtered water, non-fruity herbal teas, stevia sweetened fresh lemonade or limeade, freshly squeezed carrot juice.

Fruits:

Berries, grapefruit, lemon, lime, green apples, avocado, fresh coconut

Dairy:

Organic butter, organic plain yogurt, ( use the following very sparingly) cream cheese, unsweetened whipping cream, real sour cream


Eggs

Vinegar:

Apple cider vinegar

Oils:

Olive, grape, flax-seed, cold pressed virgin coconut oil.

Sweeteners:

Stevia,  Xylitol.

brussles sprouts2

According to www.knowthecause.com:

PHASE ONE DIET

“This diet minimizes fungal food, because it minimizes sugars that fungi require in order to grow.  Ask your doctor about experimenting with this diet for 30 days and monitor your results.   Many people keep a dietary log each day and share this with their doctor upon their next visit.  Often, people begin to challenge this diet, wanting back some of the foods they miss, after achieving good results within a month or two.  Most find that their symptoms begin coming back as they go back to their regular diets.  This indicates that the fungi were successfully starved, but perhaps not eradicated.  Many people, after reading our recipe books, realize that there are hundreds of wholesome and delicious recipes on this phase one diet.  With their symptoms much better and their diets now getting more exciting, this diet becomes the genesis of their health program.”

Ok Doug, we’ll see! I’ll share my arsenal of anti-fungal drugs and start on new recipes tomorrow. I’m scared! Did you notice the complete lack of cookies on this program? No cookies! Holy Crap! Wish me luck.

Related Posts:

Is Cancer a Fungal Infection?
The Easiest Cancer Cure in the World?
Is Candida Overgrowth a Real Problem?

 

Brussels Sprouts with Bacon

This recipe is very simple, but full of flavor. I love the saltiness of the bacon, the sweetness of the raisins and the bitter brussels sprouts all mixed together. A fabulous side dish!

Brussels Sprouts with Bacon

3 slices thick bacon

4 cups brussels sprouts, trimmed and halved

1/4 cup golden raisins

1 medium shallot, minced

1 Tbsp butter

1/2 cup homemade chicken stock

2 Tbsp apple cider vinegar

sea salt and fresh pepper to taste

  • In a heavy skillet, cook bacon until crispy. Remove from pan and set aside to crisp up.
  • Add Brussels sprouts to the pan and season with salt and pepper. Cook until well browned and almost soft. About 7 minutes.
  • Reduce heat to low and add raisins, shallot and butter. Cook 3 minutes
  • Add broth and bring to a boil, being sure to scrape up all the browned bits from the bottom of the pan.
  • Reduce heat and simmer broth 1-2 minutes.
  • Mix in vinegar and crumbled bacon. Taste and season as needed. Serve warm.

I only had a tiny amount of golden raisins on hand, so I added 1/4 cup of dried cranberries also. It turned out delicious!

I mix mine with lettuce or spinach and eat it like a salad. Yum!

 

 

 

Ham and Asparagus Strata

This is an easy make-ahead breakfast. You can mix it up the night before and then bake it the next morning. It also makes a fast and easy dinner.

Ham & Asparagus Strata

4 English muffins, torn into pieces

2 cups cooked ham

2 cups fresh asparagus, cut up

4-6 oz Gruyère cheese, cubed

5 eggs, beaten

1/3 cup sour cream

1 1/2 cups milk

2 Tbsp onion, finely chopped

1 Tbsp Dijon mustard

1/2 tsp fresh black pepper

  • Grease a 2 quart casserole dish. Spread half of the english muffin pieces on the bottom.
  • Top with ham, asparagus and cheese cubes
  • Top with remaining english muffin pieces
  • In a bowl, whisk together eggs, sour cream, milk, onion, mustard and pepper
  • Pour this mixture over casserole dish, coating everything evenly
  • Cover and chill for 2 to 24 hours
  • Bake, uncovered at 325 degrees for 60-65 minutes

There are a zillion variations on this recipe. I have replaced the ham with chicken before. I have used broccoli instead of asparagus. I have used swiss instead of Gruyère. Let your imagination go wild!

The Worlds Best Barbeque Sauce (sugar free)

It is grilling season, so it’s time to whip up my secret weapon. I have been adapting and changing this recipe for so many years that I don’t remember what I originally started with. All I remember is that I had a half used can of tomato paste in the fridge I was trying to get rid of, and this recipe was somehow born. I love that it has no sugar, but still tastes sweet and has this great spicy kick that goes well with just about any meat. I also really love the base of nourishing bone broth, which you can never have too much of.  Tonight we’re grilling bone-in pork ribs from our local farmer with some cornbread. Mmmm, I’m getting hungry just thinking about it!

The Worlds Best Barbeque Sauce

makes 2 cups

1 Tbsp grass-fed butter or coconut oil

1 cup sweet onion, diced small

1 Tbsp soy sauce

3-4 cloves of garlic, minced

1 tsp cumin

1 tsp dry mustard powder

1 tsp oregano

1 tsp basil

1 tsp chipotle chili powder

1 Tbsp chili powder

1 can (6 oz) tomato paste

1 1/2 cups homemade chicken stock (or beef or vegetable)

2 Tbsp apple cider vinegar

1/2-1 tsp stevia powder (or sweetener of choice)

Heat butter/oil in sauce pan and sauté onion for 3-4 minutes until translucent. Add all remaining ingredients and bring to a boil. You can serve it just like this, but I like to boil it down to thicken it a while. I turn down the heat, cover the pan and let it simmer for 20 minutes or so. I also find the longer cooking time melds the flavors, and it turns out even more delicious.

I have used this sauce on every cut of pork, beef and chicken that I can think of. It is a great marinade, basting sauce, oven baking glaze and dipping sauce. If you are feeding young kids or someone who doesn’t like spicy food you may want to add the chili powder a little bit at a time and taste as you go.

If you want to make this even healthier, you could let it cool and add 2 tbsp of whey and leave it on the counter over night. Then you would have a sugar-free probiotic condiment.

This keeps for 3 weeks in the fridge, and also freezes very well. If you eat as much meat as we do, it won’t last you that long 🙂

Related Posts:
Coffee Spice Rub

Tender Grilled Brisket

Real Food Taco Soup (in the crockpot)

Real Food Chili (in the crockpot)

Real Food Lasagna (SO Simple)

Stuffed Green Peppers in the Crockpot

Country Fried Steak

Real Food Meatloaf

The Worlds Best Chimichangas!!

COMPLETE LIST OF REAL FOOD RECIPES

Coconut Banana Custard (with or without sugar)

I have made this as a dessert and omitted the sweetener and served it for breakfast. It is delicious either way. It tastes great warm or cold and is full of healthy fats, omega-3’s and protein.

Coconut Banana Custard

1 1/2 cups coconut milk powder (I buy mine from Wilderness Family Naturals)

4 cups very hot water

4 over-ripe bananas, mashed

8 free-range soy-free eggs (why soy free?)

2 Tbsp homemade vanilla extract

1/2 cup maple syrup (or sweetener of choice)

3 tsp cinnamon

1/4 tsp sea salt

Mix coconut milk powder and hot water. Whisk until smooth. Add all remaining ingredients and blend. Pour into a 11×13 casserole dish. Set the casserole dish into a larger pan filled with water. Bake in 350 degree oven for 55-65 minutes. Do not over-bake! Custard sets as it cools, and even more in the fridge. If cooked too long, the liquid will separate from the eggs, and it will turn out like a sweetened scrambled egg, with a bunch of excess liquid. You are looking for the edges to set, but the middle to slightly jiggle when you bump the pan. For the perfect custard, let it cool in the water bath for at least 30 minutes, then cover the dish with plastic wrap and chill in the fridge for 4 or more hours.

This can also be baked in individual ramekins or glass Pyrex dishes (for 35 minutes each). Pyrex dishes are very convenient if you’re planning to pack this in your lunch. You can just let it cool completely and snap on the lid and you’re all set.

I have made this with no sweetener before and it is delicious that way as well. It comes out slightly sweet and more eggy tasting and makes a great breakfast hot or cold.

You can use canned coconut milk (or make your own fresh), but I find it cheaper to use the powder.

For a more beautiful presentation, after the custard is finished baking place a layer of banana slices (or coconut flakes) on top and place under a hot broiler for 3-4 minutes. The bananas will carmelize and blacken and look beautiful on the plate.

Baked Beans in the Crock Pot

Baked Beans in the Crock Pot

This makes 1 quart of beans

1 cup dry kidney, navy or pinto beans soaked (see below)

2 sweet, yellow onions, chopped fine

1/2 cup raw maple syrup (or brown sugar)

1/4 cup molasses

1/3 cup organic or homemade ketchup

1 tsp salt

1 1/2 tsp dry mustard powder

1/2 tsp pepper

1/2 lb bacon (from pasture raised pigs)

To soak the beans: Place beans in large bowl or pot, cover with 1 quart of very warm water (110-130 degrees). Soak for 8-24 hours. I put mine in the oven with the pilot light and oven light on, to keep them toasty. They next day, drain the beans and rinse.

Place beans and all other ingredients EXCEPT SALT in the crockpot, laying the bacon across the top. Adding salt to dry beans, keeps them from getting soft. Always add salt to beans after cooking. Cook on low for 4-6 hours.

These are very good and very filling. I serve them with fresh cornbread right out of the oven and we usually eat way too much. This recipe freezes and reheats very well. I have made a quadruple batch before and froze it in individual containers (back when I had a chest freezer, geez I miss that!).

Homemade Garlic Butter Croutons

Salad season is a lot of fun for me this year. I am having a blast coming up with all sorts of salad dressing and fun creations. But what is a salad without a crunchy, salty, buttery crouton? I had Rob time me, and these took exactly 3 minutes and 4 seconds to prepare, and 9 minutes to bake in the oven. Now, that’s what I call fast food! (and a great use for stale bread).

Homemade Garlic Butter Croutons

1 Tbsp Butter

2 Tbsp Olive Oil

2 Cloves garlic, crushed

salt and pepper

Dash of basil, thyme or parsley for color (totally optional)

4 slices bread, cubed

Preheat the oven to 425. Heat butter, olive oil and garlic in a skillet. Cube some stale bread (I used whole wheat sourdough, but whatever you have around will work) and throw it in the pan. Toss the bread around and stir to coat. Sprinkle with salt and pepper. Spread onto a cookie sheet and bake for 9-10 minutes. Let them cool completely and store in an airtight container. They will keep for 2-3 months.

 

Real Food Chocolate Filled Crepes

A hot crepe filled with warm chocolate pudding. Mmmm it doesn’t get any better than that. This  is surprising easy to make, and a very large batch can be made.

Real Food Chocolate Pudding

1/3 cup honey

4 Tbsp arrowroot powder (or organic corn starch)

2 Tbsp cocoa powder

2 cups raw milk (you can also use coconut milk)

1 tsp homemade vanilla extract

In a 3-4 quart saucepan whisk together the arrowroot powder, cocoa and milk. Turn on the heat to medium and stir in the honey. Continue to stir until pudding thickens. Turn off heat and stir in vanilla. Set this pan aside while you make the crepes.

Real Food Crepes

This is a double recipe and makes 16 large 12″ crepes

6 eggs (from the happiest hens you can find)

2 cups flour

1 1/2 cups water

2 cups milk

2 Tbsp raw honey

2 tsp vanilla

1/2 tsp salt

Lots of butter or coconut oil for frying

  • Mix ingredients together in a blender or with a whisk and let stand for 10-15 minutes. Heat a 12″ skillet to medium high heat. Melt 1 tsp butter in pan.
  • Pour 1/3 cup of batter into pan. Tilt pan to spread batter all around.
  • Immediately take your spatula and gently lift all around the edges of the crepe. This helps it from sticking, when it’s time to flip.
  • Cook for one minute. You will notice it starting to firm up, and you will see very small bubbles forming.
  • Flip over and cook for 1 minute.
  • Transfer to a plate and spread a thin 1-2 Tbsp of chocolate pudding onto crepe. Roll up and serve.
  • Sprinkle with powdered sugar if you’re trying to impress someone
  • The first crepe always gets mangled. And the cook gets to eat it, so nanner nanner 🙂

These are excellent warm, and just as excellent the next day cold.

I have made many different variations of crepes, and have come to the conclusion that everything tastes amazing when rolled up in these delicate thin pancake-like creations. I have tried:

  • Smoked Salmon and Gouda Cheese
  • Strawberries and whipped cream
  • Blueberries and cream cheese
  • Bacon and Smoked cheese
  • Almond butter and honey
  • Ham and green peppers
  • Grilled pumpkin and cinnamon
  • Carmelized onion, tomato and swiss cheese
  • Roasted eggplant and mushrooms
  • Banana slices and yogurt
  • Cooked apples and nutmeg

What are your ideas?

How We Afford to Eat High Quality Food

When I first started eating a healthier diet I whined and complained about how expensive it was. In fact, my main excuse for not buying organic grass-fed beef was the cost. I knew that it was so much healthier that it was practically a different food altogether, but the fact that I would be paying $4.25  a lb for ground beef was a major sticking point for me. Here’s how we did it (and something I didn’t even consider at the time). By eliminating a TON of other things that we used to purchase!

Things that we no longer buy:

  1. Boxed dinners, helpers, roni’s etc
  2. Pasta (make it myself)
  3. Pasta Sauce (make it myself)
  4. Pizza Sauce (so simple to make)
  5. Tortillas (make them myself corn and flour)
  6. Bread (bake it myself)
  7. Muffins (make them myself)
  8. Crackers (make them myself)
  9. Breakfast cereal (make it myself, recipe coming)
  10. Coffee (We quit caffeine and we feel great!)
  11. Purified water (bought a Berkey and love it!)
  12. Paper towels or napkins (we use cloth napkins)
  13. Pre-made frozen food (pot pies, pizza, burritos etc)
  14. Ice cream (make it myself, recipe coming)
  15. Potato chips (stopped eating them, but I have made them myself once)
  16. Lunches out (we pack our lunches every day)
  17. Trail mix (I soak and dry the nuts first, then make the mix)
  18. Nut butters (very easy to make at home, tutorial coming)
  19. Jams or chutney (make and can)
  20. Yogurt (make it myself from raw milk)
  21. Sour cream, cream cheese, butter, buttermilk (make them from raw milk)
  22. Dry mixes like pancake, brownie, cake etc (make it from scratch)
  23. Cigarettes (yay!)
  24. Condiments (make most from scratch)
  25. Salad dressing (very easy to make)
  26. Soda pop (we drink homemade Kombucha or Ginger Beer)
  27. Canned spaghetti or pizza sauce (make and can)
  28. Salsa (make and can)
  29. Seasoning Salt and other blends (easy to make)
  30. Worcestershire Sauce (yes you can do this yourself)
  31. Cocktail Sauce (very good homemade)
  32. Canned vegetables or fruit (make and can)
  33. Vanilla Extract (very easy to make)
  34. Shaving cream (coconut oil is an excellent shaving cream!)
  35. Shampoo (I use soap nuts liquid)
  36. Conditioner (don’t need it since I started using soap nuts liquid)
  37. Bodywash (make it myself)
  38. Perfume (either don’t use it, or use essential oils)
  39. Windex (so easy to make)
  40. All-purpose cleaners (make it yourself)
  41. Dishwasher Detergent (easy to make)
  42. Scouring Powder (very simple to make)
  43. Orange Cleaner (make it myself)
  44. Facewash (make it myself)
  45. Hand & body lotion (make it myself)
  46. Wrinkle cream (make it myself)
  47. Manicures or pedicures (I keep my nails short and plain)
  48. Pro hair cuts/color/style (I have very long hair and cut it myself)
  49. Toothpaste (make it myself)
  50. Mouthwash (make it myself)
  51. Hairspray (make my own for a penny)
  52. New clothing (we buy 95% used from a few different thrift stores)
  53. Food at restaurants (we eat out maybe once a month)
  54. Movies at the theater (we watch Netflix movies on the computer or read)
  55. Cable TV (we actually don’t own a television)

Things that we buy in bulk

  1. Herbs & spices (once a year from Mt. Rose Herbs, see link in blogroll)
  2. Makeup $35-40 a year (once a year from Everyday Minerals)
  3. Plain un-scented soap (once a year from a local soap/candle store)
  4. Organic vinegar (Sam’s Club 1-2 times a year)
  5. Rice (once a year)
  6. Baking soda (1-2 times a year from Sam’s Club)
  7. Washing soda (1-2 times a year from Sam’s Club)
  8. Borax (1-2 times a year from Sam’s Club)
  9. Toilet paper (2-3 times a year from Sam’s Club)
  10. Coconut oil, coconut butter, coconut cream and dry coconut (once a year from Mt. Rose Herbs see blogroll)
  11. Beans (once a year)
  12. Organic, sprouted flour (often from a local health food store)
  13. Nuts & dry fruit
  14. Raw honey (twice a year from a local beekeeper)
  15. Maple Syrup (once a year from a farm in Northern MI)
  16. Half of a cow. 100% grass-fed and finished. 320 lbs of meat (from a farmer that we know and trust)
  17. Rob is raising heritage breed hogs for us this year and he is growing 30 chickens and 5 turkeys for the freezer. He also has a laying flock of 25 hens that keep us well stocked in fresh eggs. In the future we plan to raise our own beef cow and I would love to have a dairy cow! Mmmmm cheese…..We would also love to buy bulk wheat and oats and grind them ourselves. Someday soon we will have a large vegetable garden. Always more projects on the way!

My point here is not to sound like I am perfect (because I am SO not), but to let everyone know that for me the cost of properly grown, properly prepared, nutrient-dense, real, whole food is worth it! We have sacrificed a lot of convenience and time and effort to make this happen and guess what? We saved $6,000 in insurance premiums last year because we are never sick. I had 2 teeth cavities remineralize themselves. No more expensive dental visits for me! We don’t spend any money on prescription drugs, over the counter drugs or co-pays for doctor visits. By starting with just one thing at a time we have saved ourselves thousands of dollars. We are now spending that money on the highest quality meat, cheese, milk and vegetables that we can find, from local farmers that we know and trust. By really making our health a priority we have been able to slowly make these changes, and have a lot of fun along the way. (It also helps that we both hate to shop! It takes an act of God to get us into the store 🙂

P.S If you’re wondering how we have time for all of this, see #55

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