Some of the foods I eat with recipe's!

     This is just a sampling of some of the foods I eat and their recipe's. If you feel brave, try them, you may actually like them, lol! This post was by request from my younger brother, I hope you like it Greg.
     I do not eat legumes, dairy, grains, imitation or processed sugars, or gluten products, I try to use fresh vegetables, organic meats, I especially like ground bison, and fresh fruits and on occasion, dried fruits (limited though). Oh, and almonds and walnuts (especially good in chocolate banana omelets).
     

Unsweetened Chocolate chip banana Omelet.

Almond Butter - Apple Pancake
                                                                                    

2 eggs                                                
 1/4 cup almond butter

1 small apple grated                          
1/2 tsp almond extract or vanilla

1/2 tsp cinnamon or to taste
          

Stir well to combine with fork or blender on low.

Cook in pan as you would regular pancakes. Serve with whatever topping you wish, fresh fruit, coconut oil or butter, or eat plain.

Banana Omelet

Banana Omelet with spinach!

2 Eggs                                          
 1/2 tsp. Vanilla or almond extract

2 ripe banana’s             
1/2 tsp. Cinnamon or pumpkin pie spice or to taste

Optional: 1/4 cup unsweetened shredded coconut
Optional: 1 cup  fresh spinach to get your greens. 

These optional items can all be used or any of them separately, added in as stated below : 1 tbls. Almond butter, 1/4 cup blueberries, 1– 2 oz. unsweetened 100 % chocolate or Put all ingredients into blender, puree on low till blended. Pour into hot, oiled 9” non stick pan, cooked a couple of minutes on med. heat to set the bottom, place in a 400 degree oven for about 12-15 minutes. Ready to eat, top as you like or eat plain. Experiment by adding your own stuff. Serving size is 1-2 people. I make recipe as above and while setting the bottom in sauté pan I add 1 tbls. Almond butter in small amounts to the top along with small chunks of the unsweetened chocolate, slightly pushing down into the batter, then finish off in the oven.

Easy Homemade ketchup

6 oz. can tomatoe paste (I use salt free)            
4 tbls. Vinegar or lemon juice

1/4 tsp. each of Dry mustard, chili powder, garlic powder,  and cinnamon

1/8 tsp. each of Salt, ground cloves, allspice, optional: cayenne

1/3 cup water              
 3-4 mashed dates - heat in microwave with little bit of water to mash.

Combine all ingredients in a bowl and wisk well to combine. Refrigerate overnight to develop the flavors. Better than the bottled stuff!

Roasted Butternut Squash Medley

1 Butternut squash peeled and cubed, 1-1 1/2” chunks              
 1 medium onion sliced thick

2-3 carrots sliced into chunks like the squash

Put veggies in a bowl, add spices and drizzle with olive oil, put on a lightly oil baking sheet and bake on 350 for30-45 minutes, or until tender, if you want them browned on top broil till lightly colored the last few minutes.  Spices I use: tiny amount of sea salt, black pepper, cinnamon, garlic powder, cumin, chili powder, rosemary :) and cayenne, you can choose your own add to taste!  The onions and the rosemary really give the squash a great flavor!  

Spaghetti Sauce

To make meat sauce, add 8 oz. ground bison, chicken strips or chunks, or beef tips. 

1/2 medium onion diced 
1/2 red pepper diced

4-5 baby carrots diced    
3 cloves garlic diced

1   15 oz can salt free diced tomatoes       
1   6 oz. can salt free tomatoe paste

2-3 diced mushrooms if desired

2-2 1/2 cans of water depending on thickness you like, can from tomato paste.

1 level tsp. each of basil, oregano, garlic powder, chili powder   1/2 tsp. of  cumin, dash of salt if and cayenne, if desired, 1/4 tsp. of fennel seeds if desired. Adjust seasonings to taste!     

Cook meat till done, add onion and carrots till al dente, then add rest of veggies, cook till tender, add the canned tomatoes, paste and water, add spices, bring to boil, then lower heat and  simmer for about 10 minutes. I also add diced zucchini and yellow squash to my sauce.

Spaghetti Squash

1 Spaghetti squash: Wash before cutting, Cut in half lengthwise, use a spoon and spoon out the seeds

Reserve the seeds to roast later.  Place in Microwave putting the two halves back together and cook for approx. 9 minutes, or until the shell is tender to push. Take a fork and fork out the insides into a bowl, add butter, or sauce of your liking (spaghetti, chili, Creole). OR place the two halves upside down in a pan with about  1/2” of water in it, cover with lid and steam about 20 minutes or till shell is tender to the push, serve as above.

Baked Kale Chips, OMGosh, Good!

One bunch of organic kale rinsed and dried, put in a bowl, drizzle with olive oil and place on a baking sheet, sprinkle on some sea salt, cumin, chili powder, garlic powder, black pepper, and cayenne, put in a 350 degree oven for about 10-15 minutes till crisp, don’t burn. Eat right away..So good!

Dairy, Sugar Free Ice Cream

Dairy-sugar free ice cream.

4 frozen bananas 
 1    13.5 oz can unsweetened organic coconut milk

1 1/2 oz unsweetened 100% chocolate                 
 1/2 tsp. Pure vanilla or almond extract

1/2 tsp. ground cinnamon 
2 tbls. Almond butter

Heat 1/3 of the coconut milk in a small pan, grate in the chocolate, remove from the heat, stir till chocolate is dissolved, let cool some. Add the rest of the coconut milk to the blender and blend in the chocolate mixture. Add the cinnamon and extract, then the 4 chopped frozen bananas a little at a time. Put into several 1 cup container and freeze, this way it is already portioned. When ready to eat, microwave for 20-30 seconds to soften and enjoy. NOT fat free, but sugar and dairy free.

Can substitute pureed strawberries for the chocolate for a strawberry ice cream, just add all the coconut milk to blender, vanilla, 3 frozen bananas chopped and 1 cup frozen or fresh strawberries.

Cauliflower rice.

Cauliflower Rice                                      

about 4 servings:
1/2 head cauliflower grated with a hand shredder or shedder on food processor

1/2 chopped onion

1 stalk celery....(1 or 2 cloves chopped garlic optional)

sauté the onion and garlic till tender in olive oil on med. low
Add the cauliflower, sauté till "al dente"...add black pepper...granulated garlic powder...cayenne...chili powder...cumin...or however you like to season rice to taste, I eat as is or you can put sauce or gravy of any kind on it just like rice. It is good with chili over it or a Creole sauce.

Bison Bean Less Vegetable Chili

Bison bean less vegetable chili.

8 oz. ground bison

1 small onion medium diced

1-2 carrots medium diced

1 stalk celery

1/2 yellow squash medium diced

1/2 zucchini medium diced

1 can diced salt free tomatoes

3-4 cloves garlic diced, not minced

or 2-3 medium diced fresh tomatoes

1/2 diced each of red and green pepper

2-4 mushrooms medium diced

1 6 oz. can tomato paste  plus 2 1/2 cans of water

1 tsp. granulated garlic powder

1 tsp. Basil       (also add 1 bay leaf)

1 tsp. chili powder 1 tsp. oregano

1/2 tsp. black pepper

tsp. cumin powder

1/8 tsp. each cinnamon, ground cloves

optional: 1/2 tsp. cayenne pepper :)

optional: 1/2 tsp. chipotle chili powder :)

If you must! 1 can beans of your choice, but then it won’t be bean less chili

Adjust seasonings to your liking. 

                   .

In a 5-6 quart stock pot, brown the bison over medium heat in 2 Tbls. Of Olive oil. Add the diced carrots, onions, and celery, cover, cook for a few minutes stirring occasionally to semi soften them, add the rest of  the chopped veggies, cover, stirring occasionally until softened. Add the canned tomatoes water and paste, if used, add the beans also, add all the spices, bring to boil on medium heat, Turn to low heat and let simmer for 5-10 minutes. 2 large servings or 4 small. 

Freshly made cranberry compote.

Cranberry Compote

1 lb. bag of cranberries (fresh or frozen)

1 orange

1 apple          

1/2 fresh lemon

1/2 tsp cinnamon                          

1/2 tsp. pure vanilla or almond extract

1/2 cup fresh red grapes (Optional)       

Zest orange and 1/2 lemon, put in pot, puree the fruit with a little bit of water, pour into pot bring to simmer on medium heat, add the cranberries and simmer for about 15-20 minutes till thickened and most of the cranberries have cooked down, add to blender while still hot and puree until smooth , pour into container, cool, refrigerate overnight. Lots of tasty fiber!

Tuna Salad with mustard (Can make with mayo. Or mix the two!)

1  6oz. Can low sodium tuna                                

1/2 stalk celery diced small

1/2 small onion, diced small                                 

1/2 chopped small apple, diced small

2 tbls. diced carrot                                                

vinegar or Lemon juice to taste

4-6  tbls. mustard of choice                               

1/4 diced red pepper

1 chopped hard boiled egg                                   

Salt & pepper to taste, cayenne optional :) 

Mix together, refrigerate, served chilled!