baked oakmeal

This is another dish that freezes great. It makes plenty, so there will be leftovers.
6 cups of rolled oats
3/4 cup of honey or maple syrup
2 tsp salt
2 tsp vanilla
5-6 cups of kefir or yogurt
4 eggs
1/2 cup melted coconut oil or butter
-you need to soak the oats for 12-24 hours before cooking.
-mix oats and kefir or yogurt in a large mixing bowl( you want the oats to be completely covered in the liquid) use more if you need to
-cover bowl w/ a clean dish towel and leave for12- 24 hours on your counter(this will make the nutrients in the oats more available)
-the next day, combine the eggs, sweetener, vanilla, salt and fat in a large mixing bowl.
-add soaked oats- mix well
-pour into a large cassreole dish or 2 small ones
-preheat the oven to 350 degree
-bake for 35-45 minutes

You could add many different things before baking
-nuts
-ground flax seeds
-berries
-dried fruit
-pumpkin pie spices

breakfast bread pudding

This is a yummy breakfast. It can easily be doubled or tripled(if you have enough freezer space).
1 loaf of sourdough bread or sprouted bread(cubed)
1 dozen eggs
2 cups of milk(coconut milk tastes great in this)
1/2 cup maple syrup or honey
1/2 tsp salt
2 tsp vanilla
1 tsp cinnamon(optional)
1.5 cups of blueberries or any berry(frozen is fine- optional)
-in a large casserole dish, place all the bread cubes
-make the custard: in a large bowl blend the eggs, milk, sweetener, vanilla, and salt(cinnamon too
if using)
-pour the custard over the bread
-stir in berries now if using
-cover and refrigerate overnight(very important step)
-next morning: preheat oven to 350 degrees
-bake for 35- 45 minutes
-serve w/ fresh whipped cream if you like(and I LIKE)

spinach kuku

This is my version of a Persian egg omelet. The eggs are more of a binder than a main ingredient. This can be used as a bread sub(green bread)
4 eggs
1 10 oz box of thawed chopped spinach(all excess water squeezed out)
1 tsp salt
1/2 tsp pepper
1/2 tsp allspice(you can sub 1/2 tsp of ground nutmeg)
1-2 cloves of crushed, chopped garlic
preheat oven to 350 degrees
-scramble eggs in medium sized bowl
-mix in salt, pepper, allspice, and garlic
-break apart spinach and mix into eggs
note: the mixture should be very thick and well, green!
-grease a round pie plate or a square pyrex baking dish(w/ butter or coconut oil) Or do as I do, place a piece of unbleached parchment paper on a cookie sheet and spread mixture into either an 8" circle or an 8" square(there is no sticking w/ this method and the kuku cooks faster.
-cook for 20-30 minutes- you want the kuku to be firm.
serving suggestions:
-put kuku on serving platter(either square or round- depending on the shape of your kuku) Mix up a handful of cilantro or parsley or any herbs you like. Drizzle w/ cold pressed, unfiltered extra virgin olive oil, the juice of 1 lemon or lime, 1 chopped tomato, thinly sliced red onion, salt and pepper and optional(not for me-I love raw garlic!!) chopped clove of garlic. Place this delightful salad over your kuku and cut into wedges!
-use as a pizza crust- Cook your kuku according to the parchment paper method. Spread it real thin and cook until firm. Take out of oven and put on your favorite pizza toppings. Put back into oven under broiler until cheese melts and/or toppings are heated through!
-my favorite way to eat kuku-cold w/ a squeeze of lime juice!

coconut flour bread

This is the basic recipe for the coconut flour bread. You can turn this recipe into so many other creations. Leave out the honey if you are sugar free
6 eggs
1/2 cup butter, coconut oil, or ghee-melted
1/2 tsp salt
2 TBS honey
3/4 cup coconut flour
Beat the eggs and add the dry ingredients. Add the melted butter and honey(if using raw honey
you will need to melt it w/ the fat-its very thick and sometimes hard) and mix well-pour in a loaf pan and bake at 350 degrees for 40 minutes.
This is a basic recipe. You can go sweet w/ the toppings or savory.
** delicious toasted, w/ butter and raw honey or all fruit spread
** cream cheese and tomatoes
**dry in a 150-200 degree oven- and use as a cracker
**use as a base for pizza

coconut flour parmesan bread

This is such a delicious creation and a great stand in for regular bread.
6 eggs
1/2 cup plus 2 TBS butter, coconut oil, or ghee-melted
3/4 cup coconut flour
1/2 cup grated parm cheese
1/2 tsp each- onion powder, garlic powder, salt and pepper
Beat eggs and add all dry ingredients in w/ them-mix. Add the melted butter and pour in a loaf pan. Bake at 350 degrees for 40 minutes.
** I love to slice the bread thin and toast. Then I spread lots of raw butter on them!!
This is grain free and low carb

almond flour bluberry muffins

2 cups almond flour
1/4 cup coconut oil, ghee, or butter
3 eggs
1/4 cup of milk, cream, kefir, yogurt, buttermilk or coconut milk
1/2 tsp salt
1 tsp vanilla
3/4 cup blueberries(frozen is fine)
6 tbsp honey
Melt fat and put aside. Mix salt w/ almond flour. Beat the eggs in a separate bowl and add the vanilla. Mix the egg mixture into the flour and blend together. Now add the fat and mix well. Then fold in the berries.
I use a silicone muffin mold- I fill each mold 3/4 full w/ batter. I bake at 350 for 25 minutes. I do check after 20 min. w/ a toothpick. Insert the toothpick and gently pull out. If there is bater on the pick cook another 5 minutes.
This recipe makes about 10 muffins.
Serve as is or w/ butter!!!

almond flour bread

This is a GAPS(gut and psychology syndrome-by Dr. Natasha McBride-Campell)recipe. I have made many different things using the basic recipe.
2 cups almond flour(also called almond meal)
2 eggs
1/4 cup fat(butter, ghee, or coconut oil)
1/2 tsp sea salt
Combine all ingredients and put into a pyrex dish(greased) or a silicone cake mold(this is what I use-an 8 inch one--no need to grease)Bake at 300 degrees F for 50-60 minutes. We like butter and blueberry jam on it.

strawberry soft serve ice cream

This is a delicious fast ice cream that doesn't require an ice cream maker.
1 bag frozen strawberries
1 tsp vanilla extract
pinch of sea salt
1 tbsp honey or maple syrup(if you like it real sweet, add more)
heavy cream, coconut milk, yogurt or kefir
2 raw egg yolks(optional)
In the bowl of the food processor(FP): add the berries, vanilla, salt, and sweetener: pulse to chop strawberries into small pieces. Now add egg yolks and while FP is going, slowly stream in the cream or whatever liquid you choose. Stop when the mixture is thick, like soft serve ice cream. You can serve now or put it in th freezer for 15-20 minutes(until ready to serve)
*I have made it w/ coconut milk and frozen bananas-AWSOME!!!(add 2 tbsp
unsweetened cocoa-WOW!!)
*yogurt and kefir go nice w/ blueberries
*cream goes nice w/ , raspberries, blueberries, strawberries, mango, bananas, blackberries

Ryans favorite breakfast

*****over easies w/ sprouted toast***** My oldest son has a huge appetite! He can easily have 4 soft boiled egg yolks and 1 egg white. If I make bacon or sausage too, he will eat 2 links or up to 4 pieces of bacon. His favorite breakfast(or lunch) is sprouted english muffin or sprouted toast w/ over easy eggs and a side of sausage or bacon.
I give my kids, my husband and myself raw egg yolks when I can(at least 1 raw a day). So an easy way to eat them raw is to separate the white from the yolk before cooking. In a small frying pan heat a couple of tsps of bacon fat or coconut oil and cook the white over medium low heat until cooked. While the white is cooking toast your bread. When toast is done, smother it w/ butter or coconut oil and carefully spread the raw egg yolk on the toast then place the cooked white on the toast. I use only 1/3 of the white because it contains a protein called avidin which binds to the biotin in the egg yolk and prevents absorption of this vitamin(vitamin H or B7). The egg yolk has an unbelievable amount of nutrition in it and its easily absorbed, especially raw.