Tag Archives: Coconut Flour

Strawberry-Rhubarb Crisp

You know I love crisps if you have searched our site, as you will also find blackberry and cherry crisps and an apple-cranberry crisp.

With strawberries and rhubarb in season and getting some rhubarb at the CSA last week, why not make up a nice treat? The sweetness of the berry offsets the tartness of the rhubarb for a perfect combination.

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Spinach Turkey Meatballs

This recipe is an easy way to sneak some greens into something other than a salad, and really doesn’t take much time or effort to prepare.  And, while we didn’t do so this time around, you could start out with these as a basic recipe and use your imagination with different types of sauces to spread over these at the end of baking to change things up even more.

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Banana Cookies

If you like banana bread, this is a great cookie recipe to try.  Instead of eating a whole piece of bread, just have a couple of banana cookies.  Same satisfaction and great taste for a quick snack. In case you are wondering why the bananas in the picture are black, it is because sometimes I don’t eat all of my bananas when I should. They get pretty ripe and so I put them in the freezer and they turn black.  I get them out for recipes such as these. Just let them thaw on the counter for about 1/2 hour.

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Chicken with Fennel and Squash

Here is another delicious recipe for the crockpot.  I have to say that browning the chicken brings back childhood memories for me of my mom frying chicken in the skillet on a cold day.  Just the smell is worth 1,000 words!

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Grilled Salmon with Coconut Dijon Sauce

This is a super-simple and super-quick recipe for a weeknight when you don’t have a lot of time to prep and still want a meal with lots of flavor.  The sauce is made while the fish is on the grill, and requires only a few simply ingredients that should be in the pantry of any primal cook.  In the process of making this dish, you’ll also have the base for a sauce that would go great with just about any seafood or light meat combination you can think of (grilled pork, fried chicken, scallops – you name it).  So save the leftovers for lunch, and plan something complimentary in the next couple of nights that’s equally quick to use up the remaining sauce.

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Nut Cookies

I have to admit that the more I have changed my eating for the better, the more baked things and/or sweet things do not appeal to me that much anymore.  I tend to go for the fruit or on a cheat day some ice cream or chocolate; however, I still find myself thinking of ways to make a great cookie or other desserts. It is not so much that I am craving the cookie as that is usually not the case, but that I want to experiment. Here are two cookie recipes I came up with.  I used dates for a sweetener instead of honey. One has a zesty orange flavor and the other hazelnut/chocolate.  Both taste wonderful.  I had a hard time choosing which I liked best.  🙂

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Salmon Patties

Wild salmon is a wonderful food for the primal lifestyle.  Firm-textured, rich in flavor, and high in the omega-3 fats DHA and EPA, Vitamin D, and other minerals as well as an excellent source of protein, there is no wonder it is one of the most popular fish to eat.  And here in the Pacific Northwest, we are blessed with the ability to enjoy it fresh just about any time we want.  Grilled, baked, sashimi – you name it and you can find it prepared that way here, often only a couple of hours from being pulled out of the water.

And while there are endless ways to prepare fresh salmon, what about saving and storing that wild fish, and then preparing it later?  Of course, we can vacuum seal and freeze the fillets or steaks to be thawed and cooked later, but wild salmon is also great for canning (so much so that nearly all commercially available canned salmon is wild salmon).  And a great way to use that canned salmon is in these salmon patties (croquettes if you want sound sophisticated)!

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