I rarely post noodle style meals. I’m just not a huge noodle eater and tend to lean towards rice in most cases. These skinny ramen noodles that I recently discovered, however, have me indulging in EVERYTHING noodle. These are a millet and rice based ramen […]
Sub-zero winter temps never fail to make me crave rich, creamy comforting soups. You know the type… those soups that coat the spoon just right and envelop your whole body in warmth and childhood nostalgia. For me, creamy chicken wild rice soup does just that. […]
It’s cookie season and I am not immune to all of the delectable holiday baking and candy making. My girls and I recently made my all time favorite cookie, chocolate mint cookies and also made a few batches of toffee. This is the time of year I play by the 80% clean eating rule… or maybe more like 60% 🙂 These Christmas breakfast cookies are a throwback to the traditional thumbprint cookies but made with cleaner, healthier ingredients and made more breakfast-y. Plus, these breakfast cookies look super cute and a little like bejeweled bite-size ornaments.
These Christmas breakfast cookies have less sweetness to them than most cookies which makes them great as a breakfast treat. I’ve used a gluten free oat flour as the base of these cookies to give them a good chew. Combining this with flaxseed meal (ground flaxseed) and shredded coconut gives them a fantastic consistency that’s a combo of breakfast bar meets granola. I use a vanilla bean paste for more intense vanilla flavor in the cookie base. Top these little guys with a dollop of homemade raspberry jam or use your favorite all-natural jam. Set these jovial little breakfast cookies out for Santa (and save some for yourself, of course) and I’m certain your Christmas morning will be full of twinkly tinsel and tasty treasures! I wish you all the very merriest holiday!
- 1 cup gluten free oat flour
- ½ cup unsweetened shredded coconut
- ½ cup coconut sugar
- ¼ cup flaxseed meal (ground flaxseeds)
- ½ teaspoon baking soda
- pinch of pink himalayan or sea salt
- 1 egg
- 1 teaspoon vanilla extract or vanilla bean paste
- 3-4 tablespoons melted coconut oil or light tasting olive oil
- ¼-1/3 cup all-natural jam (i used a homemade honey raspberry jam)
- Preheat oven to 350 degrees.
- In a bowl, stir together flour, coconut, coconut sugar, flaxseed meal, soda and salt.
- Make a well in the middle of the dry ingredients and crack egg into it along with the vanilla and 3 tablespoons of the oil.
- Gently mix together with a fork. If cookies are too crumbly, add the last tablespoon of oil.
- Form cookies into small discs and place on a lightly greased baking sheet or use parchment or silicone baking mat.
- Gently press an indentation into the center of each cookie with your finger.
- Spoon a small amount of jam into the center of each cookie.
- Bake 18-20 minutes until cookies are golden along the edges.
Something very exciting just happened. By that, I mean something more exciting than making homemade tater tots, which I know, is also very exciting so I’ll get to that in a minute. You guys! I just made the list of Top 100 Clean Eating Blogs! Thank you for being supportive followers and readers. I really appreciate all of you coming here to read my ramblings and creating my recipes to grace your table too. This is an honor for a simple small blog like mine particularly because most of the other blogs mentioned have literally THOUSANDS if not a million regular followers. So THANK YOU for making me feel special!
To celebrate, let’s make some tots! Homemade tater tots are relatively simple but they obviously do take more time that just pulling some out of the freezer. The great thing about homemade tots, however, is that you can season them any way that you wish or even make them super cheesy! You can freeze them as well so the next time you need some tots to top your very Minnesotan tater tot hotdish, for example, you can just pull them out for a fast healthy topping.
These lovely little tots are paired with the same sweet smoky aioli I put over some venison steaks recently. A local restaurant makes homemade cheesy tots and pairs theirs with a similar style of saucy goodness and it’s truly to die for.
These tots start with par-boiled potatoes. The potatoes get just soft enough to shred but not soft enough that they crumble. Then you simply stir in the other ingredients, form them into a tot shape or whatever shape you prefer, and bake or fry to golden pillowy goodness. Mix up a little sweet smoky aioli to dip them in which is just an combination of mayonnaise, honey, mustard and barbeque sauce. Serve these hot with the sassy sauce and you have a mouth-pleasingly poppable little appetizer!
- 2 pounds russet potatoes (about 5 medium sized), peeled
- 1 tablespoon gluten free flour
- 1 clove garlic, minced
- 1 shallot, minced
- ¼ teaspoon chives
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½-1 teaspoon pink Himalayan salt (to taste)
- 1 -1.5 cups sharp cheddar cheese, or other cheese (optional)
- 1 cup coconut oil for frying or just a little brush of olive oil for baking
- SWEET SMOKY AIOLI:
- ½ cup mayonnaise
- 2 teaspoons mustard
- 1 tablespoon honey
- 1 tablespoon barbeque sauce (all natural)
- 1 garlic clove, minced
- Place peeled potatoes in a large saucepan and cover with water to about 1 inch above potatoes.
- Boil potatoes 6-7 minutes. Drain and let cool.
- Finely shred the potatoes with a cheese grater or food processor.
- Drain as much water as possible from the shredded potatoes by squeezing them in a tea towel.
- In a large mixing bowl, add all other ingredients along with the potatoes.
- Form into tots with your hands.
- Heat coconut oil in a large pot. Fry tots without crowding the pan until just golden. About 4 minutes
- For baking, heat oven to 450 degrees and lightly grease a baking pan with olive oil. Bake until golden turning once halfway. About 20 minutes.
- To freeze, place fried/baked and cooled tots in an airtight container. Reheat in 400 degree oven about 15 minutes until warmed through.
- To make smoky aioli: combine all ingredients in a bowl and whisk until smooth!
Take your (wild) game to the next level of flavor with these venison steaks smothered in a sweet smoky aioli! Venison is a deliciously high protein meat that’s also low in fat which makes it perfect for individuals who are watching their calories but still […]
My daughter went hunting for the very first time this year. I learned to hunt when I was about her age and remember sighting deer with my dad, though I never really took to it. I preferred to help cut the meat into its proper pieces and wrap it for the freezer. My daughters have already had exposure to this process as well and this time around, my middle daughter was able to simply observe the hunt as we obviously want to play it safe her first time out. Next time she hunts, she will have had more formal safety training as well as practice so we may let her carry a rifle as well if she’s proven responsible. This time around, she watched from her two-person deer stand alongside her dad (and uncles) enjoying daddy-daughter time in the woods on a chilly fall weekend. The lessons she learned were of how to hunt safely, acquiring the skills for survival (should it ever be necessary), why we hunt, and just as important: observing the time-old link to our food as omnivores. It’s so important to me to have that relationship of where our food comes from.
I believe we should know (or at least do the best we can to know) where our food comes from and the environment in which it was raised. I believe this is equally important for both meat and plants. So many disregard the environment of plants and the way our grains and vegetables are grown and the the soil it comes from. The mono or multi culture it’s grown in makes a significant difference in its nutritional value as well as its environmental impact. This is equally as important as knowing our meat sources. In this case, our deer was hunted from a local forest, allowed to live a free and happy life, consuming a rich diet of plants making his meat a desirable and nutritionally worthy meal for us as well. THIS is what farm (or field) to table eating truly looks like. It’s also important to me to give thanks to the animal for providing for us. So thank you, deer, for providing the venison, tender and tasty, to be made into this delectable venison tenderloin with creamy mustard sauce.
Venison tenderloin with creamy mustard sauce starts with the best, most tender morsels. Usually this is the tenderloin, but chops or even steaks will work in a pinch. Lean meats, like venison, benefit from a marinade so in this case, I’ve marinated the tenderloin overnight in the same yogurt sauce that gets drizzled over top. Cook these fellas on a grill or cast iron grill pan if you want the pretty grill marks. Otherwise, a nice saute in a fry pan works just as well. I’ve served these alongside a woodsy mushroom wild rice with kale and toasted pecans. Let me tell you, the toasted pecans steal the show. Sprinkle these toasted morsels of nutty wonder over top your finished tenderloin and into the rice. If the yogurt sauce happens to migrate into your rice, don’t worry, you will be one VERY happy hunter.
- 1 pound venison tenderloin, chops, or steaks (you can use beef tenderloin or any other lean meat too)
- 1 cup plain Greek yogurt
- ½ cup beef broth, low sodium
- ¼ cup stone ground mustard
- Salt and pepper to taste
- MUSHROOM KALE WILD RICE:
- 1 cup wild rice
- 3 ½ cups beef broth, low sodium
- 8 oz mushrooms, diced
- 2-3 stems kale, stems removed and leaves chopped
- Salt and pepper to taste
- ½ cup pecans, chopped
- Combine the yogurt, ½ cup beef broth and mustard in a blender and blend until smooth. Reserve ½ cup of this yogurt-mustard sauce and set aside to be used as a topping. Pour the remaining yogurt-mustard sauce over the venison and let marinate in the fridge for at least 1 hour and up to 24.
- Make the wild rice: combine wild rice and beef broth in a saucepan and bring to a boil.
- Turn rice down to a simmer. Cover and simmer 55-60 minutes.
- In a sauté pan, toss mushrooms and kale with a small amount of olive oil and cook until the mushrooms have reduced and browned.
- Add sautéed mushroom and kale to the rice and continue cooking rice until rice is done.
- In the same pan used to saute the mushrooms, toss in the pecans and toast on medium high until fragrant and lightly browned. Remove from heat and set aside in a bowl.
- Remove venison from marinade and shake off any extra liquid.In the same sauté pan used for the mushrooms and pecans, add a little more olive oil if needed and cook venison on medium low heat on all sides until desired doneness.
- Serve venison with the reserved yogurt-mustard sauce spooned on top and a generous helping of wild rice on the side.
- Sprinkle EVERYTHING with toasted pecans.