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Chia Puddings

Energy Bars/Bites. Popcorn. Pickled. Cheeses. Yogurts. Side Dishes. How To Make Pemmican: A Survival Superfood That Can Last 50 Years. Image source: Packed with calories and nutrition and able to be packed and stored for long periods, pemmican is often called the ultimate survival food. Created by Native Americans and adopted by European explorers of the New World, pemmican is a concentrated blend of fat and protein from lean, dried meat.

The word “pemmican” is derived from the Cree root word “pimi” for “fat” or “grease.” Traditionally, the meats used in pemmican included bison, moose, deer and elk. Beef can be used as well. The secret to pemmican’s long shelf life is in properly rendering the fat from the meat. Let’s look at the steps to making pemmican. 1. 2. Discover The World’s Healthiest Storable Survival Food! 3. 4. 5. 6. 7. 8. There are many varieties of pemmican, but they all use the basic instructions. 1 cup of dried meat 1 cup of dried fruit or berries 1 cup of melted animal fat Pemmican is surprisingly filling and can supply energy for hours. What is your favorite recipe for pemmican? Oven-Roasted Tomatoes. Tonight, I had a bunch of wrinkly San Marzano tomatoes on my kitchen counter, so I decided to roast them up. Wow. Oven-roasting the tomatoes concentrates the flavor and makes each bite taste like tomato candy.

If you troll the interwebs, there are tons of recipes for slow-roasted tomatoes. Most of them call for putting the tomatoes in a low oven (225°F) for several hours. I’m sure these tomatoes are scrumptious, but I don’t have 3-6 hours to wait for tomatoes to cook. I have things to do, people! Here’s what I gathered to feed 2 people: 10 plum tomatoes (Choose a tomato variety with more flesh and less seeds.)1 tablespoon Sunny Paris seasoning (or your favorite dried herb blend)Kosher saltFreshly ground pepper2 tablespoons of extra virgin olive oil (or your preferred melted fat) Here’s how I made them: I preheated the toaster oven to 400°F and cleaned the tomatoes. I cut the tomatoes in half lengthwise and spread them in a single layer, cut-side up, on a foil-lined baking tray. Parmesan Crisps. Sweet and Spicy Mixed Nuts. Did you know that Bulk Apothecary carries a HUGE selection of natural foods? Nuts, flours, dried fruits, agave nectars….the list goes on! So when thinking of ideas for Father’s Day, I thought some spicy mixed nuts would be the perfect, healthy treat!

My grandpa LOVES nuts so this recipe is right up his alley. You can make this recipe as is, or double/triple the batch to package some up for all of the special guys in your life! Make it extra spicy or more on the sweet side- the choice is yours. And it’s easy- so grab the kids and have them help! You’ll need: Nuts 1 cup Almonds ½ cup Cashews ½ cup Brazil Nuts ½ cup Pumpkin Seeds Spices 1tsp Chili Powder 1 tsp Paprika ¾ tsp Ground Cumin ½ tsp Black Pepper ½ tsp Cayenne Pepper Salt to Taste (I used ½ tsp Coarse Salt and then an extra sprinkle of table salt to taste at the end) 1/2- 1 tsp Sugar Wet Ingredients 2 TBS Olive Oil 2 TBS Agave Nectar Packaging Circle Brown Kraft Labels Country Comfort Jar and Lid Sprinkle the spices over the warm mixture. Sun-Dried Everything. I’ve beens slightly obsessed with sun-drying things. I usually make kale chips in my oven about once a week because it’s super simple and I love crunchy things.

But right now, since it’s summer and hot AF, I’m trying to avoid turning on my oven. Of course there are exceptions: Hatch Chile Cornbread (coming soon), pie (always) and other delicious things. But these foods HAVE to be made in an oven, veggie chips and other things can be made in the hot summer sun. These aren’t really recipes I suppose; instead it’s just a post to share what I’ve been up to. To start, I’ll say that I used these mosquito nets because I don’t like the idea of flies on my food. I took these cherry tomatoes, halved them and then placed them on a parchment-lined baking sheet.

I’m excited to bust these out in November and put them in all sorts of pasta. As I stated above, I cannot live without kale chips. I rubbed the kale leaves with a bit of olive oil and salt and set them outside for about 2 days. Ingredients. Roasted Masala Chickpeas. How to make Pemmican – The Ultimate Survival Super-Food | Ask a Prepper.

Apple Sauce

Safeway Ad Landing. How to make simple chia pudding. Edible Obsession: Easy Spiced Pumpkin Seeds. Rosemary and Cheese Sourdough Crackers - Modern Hippie Housewife. Even before I made sourdough bread, I made rosemary and cheese sourdough crackers. They were an instant hit with my family, and I have proud memories of making them for the first time, knowing that they were replacing our regular store bought brands. I made these crackers in what I like to call “phase 2″ of my cleaner, greener living journey – the pillaging the pantry of all processed and preservative-filled foods phase (“phase 1″ was ridding the house of toxic chemicals and cleaners.)

If you love the subtle, sour taste of sourdough bread, then you’re going to love these crackers too. Adding rosemary, sharp cheddar and homemade garlic and onion powder to the mix certainly doesn’t hurt the flavor either. These crackers are also uniquely different because the dough has been soured, or rather, fermented. So, before you can make these delicious rosemary and cheddar sourdough crackers, you’re going to need to make a sourdough starter. Please, don’t let this discourage you! Ingredients Related. Pea, goats’ cheese and mint bruschetta - Sainsbury's Magazine. Blue Cheese & Asian Pear Crostinis. Recipe: Roasted Bell Peppers with Balsamic Vinegar... We always have a Tupperware container filled with marinated roasted bell peppers in the fridge because they’re so damn versatile. You can snack on them straight out of the ice box; throw them alongside some leftover meat to complete a meal; top cottage cheese with it; throw them on a charcuterie plate with salumi and cheese; etc… Have I mentioned that they’re super easy to make?

Just throw a few peppers directly on your gas range and crank your burners up to high. If you have an electric range, you are out of luck. Char them all over, rotating every so often with some tongs. Once the peppers are properly charred, place them in a large bowl and cover tightly with plastic wrap. The skins should come off easily when you rub them. Cheesy Egg Muffins. In my attempts to raise little cave kids, I’ve been making a ton of savory grain-free muffins lately. This morning, Little-O requested cheesy egg muffins but “no meat or vegetables because I don’t like them.” Le sigh. Since I knew egg muffins with no fillings would probably collapse upon themselves, I searched the interwebs for cheesy egg muffin recipes with some heft.

I found a really tasty looking recipe on Cheeseslave for bacon, egg, & cheese muffins with coconut flour. Since my little bugger requested no meat, I modified the recipe a little by omitting the bacon(!) , subbing in Greek yogurt for the bacon grease (I know it’s not EVEN the same), adding an extra egg, and decreasing the oven temperature a little.

My version turned out pretty good and they LOOKED like muffins, too. Here’s what I assembled to make 6 muffins: Here’s how I made them: I preheated the oven to 375 F. I put the eggs, yogurt, and a dash of salt into a medium sized bowl and whisked it all until blended. Pretty tasty. Bacon & Guacamole Sammies Don’t these bacon and... Bacon & Guacamole Sammies Don’t these bacon and guacamole sammies look good? Fitbomb noshed on them while I slept… The ingredients: It’s ridiculously easy to cook bacon in the microwave oven. (Clean-up is simple, too.) Just wrap a few slices between some sheets of paper towel, stick it all on a microwave-safe plate, and nuke away. I set my microwave at 70% power and zapped the bacon for about two-and-a-half minutes. The filling for these “sandwiches”?

Done and done! Honey Cinnamon Roasted Chickpeas | Fooddiletto. Video: Easy Homemade Fruit Roll-Ups. Pomegranate Avocado | FoodiePortal. Simply Real Health Cookbook Recipes. Pizza Quinoa BitesMakes approximately 12 muffins or 24 mini-muffins This is a great basic recipe to add whatever other pizza “toppings” you like: olives, peppers, cooked mushrooms, sausage, pineapple, pesto, etc. If you are dairy free, add 1 tsp chia seeds to 6 tsp water in a small bowl and let soak for 3-4 minutes before adding to the mix instead of cheese. Then add 3 tsp nutritional yeast for extra flavor. Serve with extra tomato or pesto sauce for dipping. Ingredients:1 cup dry quinoa1/2 cup cheese, grated, plus more to sprinkle on the top3 oz tomato sauce1 egg2 tsp Italian seasoning or 1 tbsp fresh chopped basil, oregano, and/or parsley1 tsp garlic powder or 1 garlic clove, chopped1 tsp paprikaSprinkle of red pepper flakes (optional)Sea salt and pepper to taste Instructions:1. 2. 3. 4.

ScrawnyWOD: Baked Beef Jerky. I don't own a food dehydrator but I've been dying to make my own jerky for some time now. I've found that you can make it in the oven and it turns out pretty damn tasty. The problem with most store-bought jerky is that they often add sugar, soy, coloring and additives to the meat. Here's a pretty simple beef jerky recipe that you can make in the oven that avoids all of that nonsense. Paleo Beef Jerky 1.5 lbs of London broil 1/4 cup coconut aminos 1 tbsp coconut oil 2 tsp garlic powder 1/2 tsp minced onion powder 1/4 tsp ginger 1/4 tsp turmeric 1/4 tsp oregano 1 pinch sea salt Place the London broil in the freezer long enough for it start to harden a little but not long enough that it freezes (about 35-45 minutes).

This will make the meat easier to slice. Then take the London broil and turn it on its side length-wise and cut against the grain in slices. Place the slices into a bowl and set aside. Set your oven to the lowest possible temperature setting, usually 150 degrees or Warm. Indian Food Rocks: Sunday Snack: Chana Jor Garam. I have had Chana Jor Garam on my mind after my last Faces of India post. I couldn't shake off the need to indulge in some, especially after baking moist fudge walnut brownies for the Boulder Balvihar's end-of-year awards ceremony and picnic. Balvihar picnic by the Boulder Creek, Eben G.

Fine Park We had great weather after a week of incessant rain and gloomy skies, a departure from our 300+ days of sunny blue skies. Seattle bore the brunt of our collective wrath. Haldiram's Chana Jor Garam Then follow these guidelines to mix a savory Sunday Snack for yourself. Yes, Anita, I used wax paper to line the paper cones Shake some out into your palm Toss into your mouth quickly and chomp down on it Don't waste even a morsel. Strawberry Jicama Lettuce Wraps. I swear, the weather here in Southern California will not make up its mind lately! It’s blazing hot one week then sweater weather the next – it’s getting a little ridiculous trying to keep up around here. A few weeks ago the weather was so hot that turning on the stove for meals wasn’t an option.

Living so close to the beach means we don’t have air conditioning which normally isn’t a problem, but a few weeks out of the year it is straight up miserably hot around here and no-cook meals like these Strawberry Jicama Lettuce Wraps reign supreme. Seeing as though it is full on strawberry season here in So Cal I have been stocking my fridge with loads and loads of fresh berries! I honestly had no idea how it would go over with my family, but obviously since I am now sharing it here with you it was a big hit! Strawberry Jicama Lettuce Wraps Beat the heat this summer with this fun, fruity twist on the traditional lettuce wrap! Author: Beard And Bonnet Ingredients Instructions.

Chive Blossom Vinegar - Minimally Invasive. Eight years ago, Gil and I were newlyweds enjoying our first summer together in this house. We started decorating and renovating — projects that continue to this day — and I tried my hand at gardening, not realizing in that rush of excitement over having a yard that we barely get enough sunlight for grass, let alone tomatoes. But I have managed to grow many pots of herbs on our second-floor bedroom deck over the years. They require almost no maintenance beyond a good dousing during dry spells, but the lowest maintenance herb of them all (and thus, the closest to my heart) is my chive plant, which still returns every Spring and still delights me when it does.

That first summer, I learned that chive blossoms are edible, and sprinkled them liberally over green salads, potato salads and omelettes for a hint of onion flavor and a dash of color, but never thought to do anything more than garnish with them until just last month. On the first zucchini of the season (thanks, Bialas Farms!) Cucumber roll-ups with Greek yogurt ~ Eatviews. Cucumber Roll Ups with Greek Yogurt, made with cucumbers sliced lengthwise, topped with a mixture of Greek yogurt, lime juice, herbs & spices. Include turkey if you'd like. Ingredients:cucumbers1-1/2 cups low-fat Greek yogurt1 tablespoon curry powder1 tablespoon lime juicesalt and pepper1 tablespoons herbs, such as cilantro, if desiredham or turkey if desiredInstructions See full instructions on :

31 Healthy Snacks for Fruit Lovers. We all know fruit’s one of those healthy food groups. But that doesn’t mean we can only eat it au natural! Here are 31 fruit-filled snacks to make your daily dose of fruit a bit more interesting. Sweet 1. Chocolate-Covered Kiwi Pops This chocolate-fruit combo isn’t as classic as strawberries and chocolate, but it’s just as good! Slice kiwi crosswise into ½-inch thick slices. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. Savory Photo by Lisa Goulet 26. 27. 28. 29. 30. 31. What’s your favorite way to snack on fruit? Rosemary Roasted Almonds. Video: Healthy Snacks! Maca Balls. Veggie Jim Recipe - Lexie's Kitchen | Gluten-Free Dairy-Free Egg-Free - 10 Healthy Snacks for Clean Eating. 4-Ingredient Healthy Vegan Bacon. How-to Make Homemade Nut Butters. Monday Munchies.

Daily Life Hacks Here - Life Hackable. DIY Flavored Extracts.


Fruit/Veggie Leathers. Apple Sauce. Sauerkraut. Roasted Rosemary Almonds. Crackers. Chips.