It’s so damn easy to make it :) Bone-in, with skin. Always!
So you grab the thighs and put them in the Pyrex baking glass. shower them with olive oil, or better: place chunks of rendered duckfat around them. Start out with skin-side down. Salt, pepper, garlic (you can just throw the cloves in between, but in this case I pressed them and used my hands to cover all the pieces with fat and the spices.
Aluminum foil is a lazy girl’s best friend :). Cover them, and in the oven they go for about 30-40 min on about 350-400F. If they’re not bleeding anymore and really tender turn them around skin-side up, take off the foil and put them back until they’re crispy red and falling off the bones.
I just ate them with raw sauerkraut, but they go with any veggies.
Tip: use more oil/fat in the beginning, so when you remove the thighs at the end you can use that beautiful grease to stir-fry any veggies in. I’d go for cauliflower & broccoli florets. :)
Cut up different colored squashes, carrots and kale to nice medium/big chunks. Put them in Pyrex glass, toss with lots of olive oil, coarse sea salt and black pepper, add a few cloves of garlic, cover with aluminum foil and bake in oven for about 30 min on 350F. Check if the veggies are soft. When they are juts take off the foil and shove them back to crisp for another 10-20 min.
It goes with any meat, doesn’t require supervision and really yummy, not to mention no cleaning afterwards and survives in the fridge for days :)
Alternative for vegans: grab a bunch of nuts, toss and bake together, that will boost your protein intake. However I’d like to have mines with a huge whole crispy-baked chicken leg :)
Wash the chicken, lay her in a baking dish that has a lid. Rub it all over with salt pepper and olive oil or duckfat. Stuff her belly with whole liver, bunch of parsley, chunks of onion. Pour olive oil or fat around it.
Close the lid and cook it in the oven for about 40-45 min on 350F. Breast down.
It should be already tender so take it out of the oven, turn the chicken around, breast up ( this is where I went clumsy and tore the skin) and cut up a whole big cabbage and an onion to thick shreds, or just pieces and toss them all around the chicken.
It goes back to the oven (lid on) and in about 40 more minutes you have dinner :) . You can remove the lid for the last 10 min to make it red.
You don’t need to season the cabbage, but you can throw in a couple of bay leaves with them at halftime.
This tastes so delicious and natural, surprisingly tasty, I had a hard time to make it to the table with my plate :)
Beat two eggs, chop up a half avocado, a spring onion and a small bunch of parsley. (Feel free to also use any leftover cooked meat or vegetables)
Turn on the heat between medium and high and pour some olive oil in your non coated pan. I pour my egg before the oil gets hot. Leave the pancake looking egg alone til it starts to set and while it’s still liquidy on the top start loading the veggies on one side. Salt it.
The bottom should be browning already.
Grab a big flat tool, lift the empty side of the pancake and fold it over your stuffings. Cook for a few seconds, then lift the whole pouch and turn it over. It’s ok if some things come out. Cook until nice and golden on the outside and voila, your healthy beautiful breakfast is ready to jump on a plate. I like it with fresh radishes.
The meat is optional but I highly recommend it! :)
•broccoli (about a head)
•cauliflower (about a head)
•ground beef (or turkey or pork, about 1lbs)
•garlic
•salt
•lots of black pepper :)
•olive oil (couple of tbsp)
Cut the broccoli and cauliflower into florets. Boil water and place them into the boiling water for a few minutes until they’re still crunchy but not raw. Best if you do them separately.
Put the florets into a food processor (all of them, so if you have a small one like my ninja this will take a few rounds) and pulse gently but several times until the pieces are as small as a grain of rice. ( if you don’t have a food processor just lay them out on a big chopping block and chop them with a big knife until as small as possible).
Pour your “rice” in a big bowl an salt it, also pepper it generously.
In your non-coated frying pan heat olive oil. Add half the garlic (minced or cubed) and after a minute add the meat.
Stir and cook until starts to brown and not too juicy anymore. Set aside.
Wipe your pan, put it back on the stove, olive oil, second half of the garlic and add your “rice”.
This will take a few minutes of stirring because we actually want some of them to get golden brown.
So just stir it and cook it until it has good texture.
Add the meat back, mix them together, serve with fresh baby arugula.
World’s easiest & healthiest apricot jam (preserves)
Do you have apricots and two hours? Because that’s all you need to make this absolutely delightful apricot manna :)
It’s truly delicious!!! With no sugar, no preservatives, only organic apricots as ingredient :)
Wash and cut the apricots in half, remove seeds.
Put them in a deep baking dish and bake them in a preheated oven on 400 for an hour. Turn the oven down to 350, bake for another hour, voila, you’ve got jam :)
You must stir in every 30 min. If you don’t want your oven to be a mess make sure to chose a really deep pan.
In the meantime get your jars ready, wash them with hot water, make sure they’re clean an dry by the time you’re ready to fill them.
Don’t get disappointed when you find out that about 4lbs of apricots can only yield about 2 small jars of jam :)
Anyway…. Once you filled them completely put the lid on and twist it on as tight as you can. Put the jars upside down in a box filled with towels or blankets and cover them real good.
Set them aside for a couple of days until they get cold completely.
I keep mines in the fridge but for a few months I think they’re good in your pantry.
About 1.5lbs ground beef (or pork or turkey or mix) works best with fatty meat, not lean!
1 egg
Big bunch of kale (or Swiss chard or green leafy stuff) chopped up into small pieces
Bunch of parsley (cilantro works too) finely chopped
One shredded carrot raw
Small onion chopped up into small cubes (or finely, however you like it)
Salt & pepper
MIX IT ALL TOGETHER WITH YOUR PRETTY LITTLE HANDS AND FILL THE GENEROUSLY GREASED CUPCAKE FORM. They won’t rise, so try to fill or go over the rim but form every one with your hands (kinda pat them into shape)
In the hot oven they go (not sure how high my temp was, 350-400ish, but if you keep an eye on them you can’t burn this. You know they’re done when they shrink so you can see the sidewall of the little cups. You can always take one out and cut in half to check
For the sweet potato mash you will need
2-3 big sweet potatoes (I mix different colored ones) cubed and cooked in water til mashable :)
Optional - Few tablespoons of coconut milk (no bpa no guar gum pls) - if you put the can in the fridge for a few hours beforehand and open it very carefully the cream will sit on the top and you can just scoop it off :)
Salt & pepper
Mash potatoes with hand masher, add salt pepper and as much cream as you like. You can even try to whip it to make it fluffier or add grated ginger.
1 cup of coconut milk (I only use BPA free & guar gum free) (if you don’t have any just use 1 extra cup of water
1oz gelatin (I’m using the organic pasture raised grass fed kind)
Optional sweetener 1tbs honey
Blend together everything but gelatin.
1 cup of the mixture goes into a big bowl, 3 cups on the stove. Stirring on medium/high until bubbly hot.
Sprinkle gelatin onto cold liquid.
Pour hot mix into cold and whisk until completely smooth and everything dissolved.
Pour into glasses or bowls and put in the fridge until set.
2lbs of cubed beef (I love to make it with a mix of beef and lamb)
3 big sweet potatoes (I’m using different color ones) cut into medium cubes
Couple of Celery stalks
Medium onion cubed
Fresh thyme (dried is perfectly fine too)
Couple of bay leaves
Couple of cloves of garlic whole
Salt & pepper
Duckfat or olive oil
Heat olive oil in a big pot on medium/high heat. Throw in the onions and bay leaves and stir for a couple of minutes.
Add the whole garlic. After a few seconds add the meat.
Stir the meat cubes and roll them around so they get a little crispy on their sides. This takes a few minutes.
When none of them looks raw anymore add as much water as necessary to cover all the pieces. Add salt pepper thyme, turn down to medium, cover it (or halfway cover) with a lid and leave it for about 40 min. You can stir it sometimes if you’re bored :)
Now add all the sweet potatoes and celery, more salt and pepper to taste and more water to just cover all the pieces.
(The different color sweet potatoes need different cooking time that’s why I love to mix them, by the time the yellow ones are soft the white ones already mushy, this gives more texture to the dish)
Cook on medium for another 40 minutes and you’re done :)
Sorry the marrow didn’t make it to the picture (that’s my favorite part I guess because I unconsciously stole it at halftime)
I made two of them.
I was sick and tired looking at paleo shank recipes packed with tomatoes and broths and several unacceptable ingredients so I decided to go back to basics the way I love it and see how it tastes…
Holy shit!! The real deal!!!! Please don’t ruin your beautiful meat with tomato sauce!!!
Take the shanks, put them in greased baking glass, pour a ¼ cup of water under, salt them with coarse sea salt and chop fresh rosemary on top. Throw in a few cloves of garlic, cover, bake on 350-400 for 2 hours. I turned them over at half time.
That’s it!!!! Heavenly! I ate them with sour kraut, but later I will use the juice to roll my cauliflower and broccoli in :)
