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 I always crave desserts and baking.
This is not always the healthiest option when baking things.
I decided to look up some good recipes that don't include sugar!
And yes I know it is possible because I have made a few recipes without sugar.
With the banana in this recipe it makes it sweet!
Yes there is natural sugars in this recipe but that is totally okay with me so that I don't have all that refined sugar in my foods :)
Enjoy this nice little treat and try not to eat them all at once!
1/4 cup coconut flour
1 Tbsp coconut oil
1/2 tsp vanilla extract
Coconut flakes for topping
-Preheat oven to 350.
-Smash banana and coconut oil together.
-Add egg and vanilla extract and mix well.
-Add coconut flour and mix well until dough forms.
-Pinch off some to make a small ball and put on a cookie sheet with parchment paper or greased pan. (Makes about 12 smallish balls, you can press down to make more of a cookie shape also, they don't change shape much).
-Top with shredded coconut.
-Bake at 350 for about 15 minutes (mine took about 17 though).
-Cool and enjoy!
I got this recipe idea from this amazing website HERE
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.
2 tablespoons butter
1/2 cup Homemade Applesauce (recipe here)
1/2 cup brown sugar
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 tsp. salt
3 medium bananas; smooshed
2 tablespoons honey
2 cups whole wheat flour
1. Preheat oven to 350 degrees. Spray loaf pan with cooking spray and set aside
2. Whisk together butter, applesauce and sugar in a large bowl until smooth. Add in mashed bananas, vanilla, baking soda and salt, beating until well combined. Then, beat in the honey and eggs
3. Add the flour and stir until smooth; do not over mix
4. Pour batter into greased loaf pan and smoothen the top. Bake at 325F for about 50 minutes to an hour. Gently place a piece of aluminum foil across the top to prevent over-browning about 30 minutes into cooking. Check bread by doing the toothpick test
5. Remove from pan and let cool, or I prefer to eat it warm ;)
6 apples (I used a variety of apples)
3/4 cup water
1/4 cup cinnamon (optional)
1/4 cup brown sugar (optional)
1. Peel your apples and cut into small chunks
2. Bring the water and apples to a boil over medium/high heat
3. Using a potato smasher, smash the apples up into small chunks and bring the heat to low
4. Optional step: Add cinnamon and brown sugar to apple smash to your liking, continue to smash the apple to the consistency of your liking
5. Optional step: Put your applesauce in a food processor for a fine puree, or strain the mixture through a strainer to get rid of the chunks
4 cups whole wheat flour
1½ teaspoons kosher salt
2¼ teaspoons granulated active dry yeast
2 cups warm water
1 tablespoons rolled oats
few pinches of coarse salt
1. In a large bowl, whisk together the flour, salt and yeast. Pour the warm water over the top and using a sturdy wooden spoon, mix until combined. The dough will be shaggy and sticky, this is fine
2. Lightly cover the bowl with a piece of plastic wrap and a kitchen towel.
3. Keep the bowl in a draft-free spot for one hour
Using some olive oil, lightly grease the bottom of a 10 to 12 inch cast iron skillet
4. Sprinkle some extra flour over the top of the dough and with floured hands work the dough out of the bowl and dump it straight into the prepared skillet 5. Give the skillet a shake to distribute the dough or use a wooden spoon to shape it into a round
6. Cover the dough with a kitchen towel and allow it to rise once more for just 30 minutes
7. Meanwhile, preheat your oven to 400 degrees
8. Brush the top of the dough with about 2 teaspoons of olive oil, score and sprinkle the rolled oats and the coarse salt over the top
9. Bake for 35 to 40 minutes until a crusty deep golden brown
Healthy Homemade is inspired by myself and other amazing chefs. This is a place for people to find healthy homemade and semi-homemade recipes.