WOAH! I don’t typically write anything for my blog post on recipes, but this meal was lovely! This was a huge win, since switching to an AIP/Paleo diet we’ve been adopting over the past two months just shortly after starting this blog. I really slowed down on posting recipes, because I was having a hard time cooking at all! Even though I was making breakfast, lunch, and dinner every day my meals were definitely not inspired. TACOS are a favorite of mine as I am a true Texan, and my husband and I have been dying to have any sort of semblance of normal eating this was so exciting for us. We went specifically to Whole Foods to search for junk foods we could actually eat.
I don’t typically talk about product, and I am not at all paid for doing this btw. This is just a private/personal blog that I keep to document my favorite food recipes and general lifestyle stuff. I’m going to share some favorites, so I don’t forget them when I want to recreate this meal.
Organic Baby Kale Organic Arguala Organic Baby Tomatoes Avocado Spices: Chili Powder, Cumin, Paprika, Arrowroot Powder
Products: Terra – Plantains Sea Salt Credo – Cashew Queso Lucky Habanero Salsa – Original Hot Ground Bison – Durham Ranch Bison Siete – Chickpea Flour Mikey’s Grain Free Tortillas – Cassava Flour
1. Heat on medium/high heat ground bison in skillet until browned, add in spices until spiced well 2. Heat 2nd pan medium/high heat and heat Mikey’s Grain Free Tortillas – Cassava Flour or Siete – Chickpea Flour tortillas (we preferred Siete it is very similar to a regular flour tortilla, but if chickpeas are not on your diet the Mikey’s were very good!) 15 secs per side don’t overcook these!! The Mikey’s turn hard when overcooked more like a hard shell tortilla, but you may like that!! 3. Mash avocado squeeze in lime/lemon if you have it and mix in some salsa if you like here just a little bit! 4. Cut up baby tomatoes and mix with baby kale and arugula to top the tacos! 5. Make your tacos! and enjoy!!
We served ours with a side of Terra Plantain Chips and Credo – Cashew Queso, Gucamole, and Lucky Habanero Salsa – Original Hot. It was seriously so good! My husband had 5 or 6 tacos!! He never gets seconds, but got thirds!!
This From Scratch Almond Flour Pizza Crust is a quick and easy way to get a pizza on the table. The crust is thinner and less chewy than you may be use to, but quick to whip up. I double or triple this recipe for 2 large pizza, but this makes a nice serving for two. This is great for low-carb diets or as a gluten free alternative. It’s not my favorite way to make a pizza, but great for entertaining friends who have food intolerances!
Prep time: 10 mins Cook Time: 20 Mins
2 cup Blanched almond flour
2 tbsp Coconut oil (measured solid, then melted; can also use butter or ghee*)
2 large Egg
1/2 tsp Sea salt
Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper
Mix all the ingredients together until a dough forms (you can use a kitchen aid mixer or just mix by hand)
Compact the dough into a ball. Place between two pieces of parchment paper and roll out to desired thickness (Tip: thinner is better with this crust!!!)
Remove the top piece of parchment paper, and transfer the crust on the parchment paper to a pizza stone or pan
Place in oven and cook for 20 mins without toppings
Add your favorite toppings and place in oven for 7-10 mins depending on toppings (Optional: I like to put the broiler on for 2-5 mins to give mine an extra toasting before pulling it out, but it has to be watch carefully!)
Homemade from Scratch Italian Pizza Dough Recipe Prep Time: 10 mins Proof Time: 2 hours Cook Time: 7 mins Total Time: 2 hr 17 mins
The absolute best homemade from scratch Italian pizza dough recipe you will ever make. In all seriousness though it reminds me of pizza I’ve had only in Italy. It’s light, fresh, and not greasy.
Ingredients: 5 cups all purpose 1 1/2 tsp active dry yeasts 1 1/2 tsp sea salt 2 1/4 cups COLD water 1 tbs extra virgin olive oil
Your favorite toppings, for us we chose: Tomatoes Fresh Basil Mozzarella Cheese Pineapple
Recipe Notes If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want.
Kitchen Aid: In the bowl of your kitchen aid and using the paddle attachment mix the 5 cups of all purpose flour, 1 1/2 tsp sea salt, and 1 1/2 tsp active dry yeast on low speed until all is incorporated. Switch to the dough hook and add the 2 1/4 cups of COLD water and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom. (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
Hand Method Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well. Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom.
Proofing Instructions: After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 2 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil.
Cover with a warm damp cloth and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )
Preparing Instructions: (Make sure to preheat your oven to 525 degrees or more with the pizza stone in it for at least 45 minutes)
Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2″ thick circle or oval. Using your fists and knuckles start stretching the dough until 14-16″ in diameter making sure not to tear it. Optional: Dust your pizza stone or pan with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved.
Pour 2-3 tablespoons of homemade pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don’t add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
Cooking Instructions: Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. Optional: Finish cooking the pizza under the broiler for a nice charred touch
Finishing Instructions: Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.
This is the best from scratch Italian marinara sauce recipe.
4 organic Tomatoes (San Marzano Tomatoes recommended, but any will do)
1 small organic yellow onion -diced
8 organic cloves garlic -minced
1 leaf bay
4 sprigs basil
1/3 c fresh basil leaves – sliced or torn
4 tbsp extra virgin olive oil
1 pinch sea salt ( or to your taste)
Heat a heavy bottom large pot on medium low flame. Add 4 tbsp of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
Stir in the minced garlic and let it infuse the oil for about 30 seconds.
Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom.
After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
My husband, Hugh, and I have been talking about how to support Catholicism in every aspect of our life and how important it is to even if it cost a bit more to be supporting catholic brothers, sisters, monks, nuns, religious orders, and lay people who are trying to make livings and profess the catholic faith as part of their business.
In this we are also trying to be mindful of our waste and consumerism. We are very blessed and often are not mindful of our purchasing habits and while this doesn’t strain us financially it has been something we’ve been thinking on a lot. Materialism is the heart of the world especially in America, and we’ve been trying to make a more conscious effort in mindfulness to evaluate what do we need vs. want.
We’ve been using our Nespresso Machine for over a year. It was by far the best addition to our kitchen! We never buy coffee at coffee shops now or lattes and other fancy over prices drinks, because of this really wonderful wedding gifts from our dear friends the Russos. The only problem we’ve really experienced with it is that it is a pod system. This means you essentially are buying into the product as a whole and committing a lot of money to pay for each of the pods, and the pods range from $0.85 to $1.25. We were spending around ~ $50.00 every other month for coffee. My husband and I had been having these conversations and reevaluating our consumerism and how to support our faith through our purchasing, and he is always researching random things about different orders.
My husband stumbled across these Carmelite Monks in Wyoming, and told me all about how they were building this beautiful community in Wyoming themselves, and paying for it with their very popular coffee products.
When we were trying to make this decision we had a small hurdle to cross about how to get our Nespresso machine to work without the pods, luckily, someone else had already created a product to do this. We found it on Amazon. The reviews seemed iffy, but I kind of said what the heck lets see if it will work for us and return it if it doesn’t.
We ordered both the products for around ~40.00, and prayed they would work and looked forward to them arriving.
The Mystic Monk Coffee and the Pod arrived within a few days no problem. The pod was easy to use and very sturdy and the coffee pre-ground for espresso we got the Espresso Classico from Mystic Monk. The coffee was phenomenal and the pod worked like a charm!! We’ve officially moved off the one time use pods and to the reusable pod and plan to purchase at least one more pod, and the coffee pod. We’re happy to support in our small way Mystic Monk Coffee by drinking their coffee.
Let me know if you guys know of any other products or services to support other Catholics?
One of my favorite things about being Catholic is how deep the roots of Catholicism really are. The major holidays are actually feast and the year is really oriented around the liturgical calendar. The interesting part is when you talk to people they think it is just a commercial garbage and capitalist systems trying to get them to spend money. A friend said this to me when I asked them about what their plans were for Valentine’s Day. Without the Catholic context these holidays can seem like capitalist schemes and many of them have been transfigured into this in many ways. If you live by the liturgical calendar you don’t feel this way about holidays and feast become a source of happiness and joy. The true meaning of these holidays is not to go get drunk on St. Patrick’s day, or spend exorbitantly on your spouse on Valentine’s Day instead you can spend those holidays more thoughtfully understanding and reflecting on the Saints whose day it is to celebrate.