Bring a pot of water with it filled about 1 1/2 inches filled up to a boil.
Turn the heat to a medium boil (not a roaring boil).
Put a splash of apple cider vinegar (or lemon juice) into the water.
Crack the egg into the boiling water and do not touch for 3-4 mins.
The egg should look more of a solid white color. With a slotted spoon gently scoop the egg and let it drain over the pot.
Transfer to a plate with a paper towl and let dry for a minute.
Repeat this process with however many eggs you want, you can also crack the eggs side by side, up to three in a medium pot.
You may want to add another splash of ACV into the water if making another round.
1 head of roasted cauliflower
1/4 cup ghee
1-2 tbsp curry powder
1-2 tbsp salt and pepper
Preheat oven to 400 degrees.
Cut the cauliflower head in half carefully, then cut into quarters. Carefully cut off the green stem without cutting the cauliflower quarter.
Place the cauliflower quarters on a cookie sheet and with a brush, brush the ghee over the cauliflower, making sure to cover all of the front sides.
Sprinkle curry powder, salt and pepper over each cauliflower quarter.
Bake for 25-30 minutes or until your preference of softness. I like to finish mine at 475 for 5-10 mins to make them crispy on the bottom. You can use a lower heat and longer time for a less crispy and softer finish.
Serve with a lime slice.
So this is one of the best ketchups I have ever made.
Considering it's only the second time I have made ketchup, I would say this is the perfect recipe.
I decided to make my own ketchup because my boyfriend and I LOVE our ketchup. We love it with our potatoes, sweet potatoes, chicken, ground turkey, eggs, and lots of other things but I just feel like we eat ketchup every day. Instead of buying it from the stores and getting preservatives and other crap inside I know exactly what went into my ketchup.
Be careful not to eat it straight out of the sauce pan because it might be hot, just blow on it first...that's what I did :)
I got this recipe from here. I tweaked it a tiny bit but not by much.
1 1/2 6 oz containers tomato paste (You can use two cans also, but I only had 1 1/2, it will just make it more tomato-y and that is okay!)
1/4 cup honey
1/3 cup apple cider vinegar
1/3 cup water (I ended up adding another splash of water once it was boiling)
1/2 tsp sea salt
1 tsp garlic powder (more for taste)
1. Using a food processor, pulse the onion until it is in small pieces.
2. Add the apple cider vinegar to the food processor and pulse until pureed or finely smooth (this is so you don't have chunks in the ketchup. Adding the apple cider vinegar will help puree the onion)
3. Add all ingredients (tomato paste, honey, apple cider vinegar, onion, water, sea salt, garlic powder) in a sauce pan, stir well, and bring to a boil.
4. Reduce to a simmer and stir every few minutes. Simmer for about 15-20 minutes. This will allow the ketchup to thicken and all the flavors to combine for a flavor blasting ketchup!
5. Let the ketchup cool and transfer into a glass bottle (I reused an Annie's BBQ Sauce jar and it filled it completely)
6. Refrigerate! I am not sure how long this will last but I am guessing a few weeks since there is no preservatives in it and it won't last forever.
Grass fed bones (beef, chicken, pork, any bones work, the bones with more bone marrow or knuckles that contain joints are the better bones to use)
Water (enough to fill up the crockpot after you add all your ingredients (that way you don't over pour)
Apple cider vinegar
^I mix it up with what veggies/herbs to add each time
1. Add the bones, veggies, herbs, apple cider vinegar first them fill the crock pot up with water.
2. Turn crockpot on low for at least 10 hours. The longer in the crockpot the more nutrients you will extract and have a heartier bone broth. I cook my batches up to 24 hours sometimes--THE LONGER THE BETTER.
3. Let liquid cool enough so that you can handle it. Strain with a cheese cloth or mesh strainer. Separate into mason jars so you can use as you go!
Easy go-to lemon asparagus recipe:
1 bunch asparagus
1-2 Tbsp olive oil
1/2 tsp Salt
1/2 tsp Pepper
Coat and mix the olive oil, salt and pepper well (I use my hands to coat).
Grate the lemon zest on top.
Cook at 400 degrees F for 20-25 minutes or until crispy.
I cook directly on the cookie sheet and try not to crowd your asparagus.
Some like to put foil down or use a silpat.
1 cup spinach
1/4 cup onions
1/4 cup olive oil
3 cloves garlic
1 tsp dried parsley (or fresh)
1 tsp salt
1 tsp garlic powder
1. In a mortar(herb smasher device), smash garlic cloves, parsely, salt, and garlic powder until paste like.
2. In a bowl mix the olive oil and the paste.
3. Clean and dry mushrooms and add to the bowl and coat mushrooms well.
4. Cover and let sit for 20 minutes to marinate.
5. Meanwhile chop onions and spinach finely.
6. Preheat oven to 400 degrees F
7. Carefully remove mushroom steams and place mushroom caps on a cookie sheet with aluminum foil (I don't put aluminum foil-I like the crisp but it's cleaner with foil).
8. Chop the mushroom steams and mix the onions, spinach, mushrooms, herb paste and olive oil.
9. Spoon a good amount of the mix into the mushroom caps.
10. Bake for 20 minutes and serve hot! Be careful though.
1 whole free range chicken
1. Preheat oven to 425 degrees F.
2. To prepare the chicken, unwrap it and put it in a baking dish (I throw away the giblets but you can keep them to cook them)
3. Cover your chicken with a good amount of salt and pepper. Cut the lemon in slices and put some in the center and some in the wings of the chicken. Put a few rosemary sprigs in the center of the chicken and coarsely chop up a sprig of rosemary and put it on the top. Coarsely chop up a few cloves of garlic and about a half of onion. Place the onion and garlic throughout and on top of the chicken.
4. Put the chicken in the oven and cook the chicken at 425 degrees F for 45 minutes, reduce heat to 350 for another 20-25 minutes.
5. Remove chicken, let rest for 5 minutes. Cut into the leg and make sure the juices are running clear.
1 scoop Strawberry (or Vegan Strawberry) Shakeology
1 frozen banana (or fresh)
6 oz almond milk
4 oz water
1. Blend with ice and enjoy! The more ice, the thicker.
Note: If you use frozen banana, no need to add ice unless you want a thicker smoothie.
1 scoop vanilla shakeology
6 oz almond milk
4 oz water
1. Blend with ice and enjoy! The more ice, the thicker it will get.
*to your liking
1 lb ground turkey
black pepper (pinch)
1/2 tsp chili powder
1. form 4 patties with the 1 lb ground turkey
2. on a pan heated to medium-high heat put the 4 patties down and press a small dent in the center of each one.
3. season the patties with a little salt, pepper, and chili powder on each one
4. after about 5 minutes flip and let cook for another 5 minutes. Repeat for each side for another 3-5 minutes each or until cooked all the way through. (I cut one open to see if they are all done if I'm not sure)
Healthy Homemade is inspired by myself and other amazing chefs. This is a place for people to find healthy homemade and semi-homemade recipes.