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powder.
GREEN ONION PESTO
PROCESS: Add the green onions, basil and chives to the bowl of a food processor and process until finely chopped and reduced in volume. Scrape down the sides and add the avocado oil, nutritional yeast, lemon juice and sea salt: process until you have a smooth, totally combined pesto. Taste and add additional nutritional yeast, lemon orsalt, if
PORK PICCATA WITH LEMON CAPER SAUCE Add the remaining fat or oil to the pan and repeat the process for the remaining pieces of pork, then transfer them to the oven to keep warm. SIMMER: Add the capers to the pan and cook for 30 seconds or so. Add the white wine, half of the chicken broth and the lemon juice, stirring up any browned bits from the bottom of the pan. CRANSHINE: HOMEMADE CRANBERRY VODKA Divide the vodka equally between 3 quart sized wide mouthed mason jars, about 2 cups each. Add the fresh cranberries to a food processor and pulse until the cranberries are roughly chopped. Divide the chopped cranberries equally between the jars. Add the lids and sealloosely. Store in a
CRUNCHY CINNAMON BAKED BANANA CHIPS Preheat the oven to 350F. Melt together the oil, maple syrup and cinnamon. Add the unsweetened banana chips to a bowl and pour over the oil mixture. Stir to make sure that all the unsweetened banana chips are evenly coated.; Spread the coated banana chips out on a parchment lined baking tray in a single layer. SLOW COOKER PORK SHANKS Add the onion, carrot and garlic to the pan and soften, about 5 minutes. Add the onion mixture to the bottom of a large slow cooker. Nestle the pork shanks on top. Return the skillet to the stove over a low heat and use the juice of one lemon to deglaze the pan. Add the pan drippings to the slow cooker. Add the mushrooms, oregano, thyme,basil
HOW TO STOP TAHINI SEPARATING In case you haven’t noticed, I’ve been obsessed with tahini lately. I love how something so simple, a paste made from sesame seeds, can add so much flavor to anything from no bean Paleo hummus to freezer fudge.And for people with nut allergies, it can stand in for peanut butter ridiculously well, like in this Paleo “Peanut Butter” Pie I made. MEATIFIEDABOUTRECIPESAIPTHE BOOKCOLLABORATEPORTFOLIO Three orange dots increasing in size from left to right. the new taste of summer. jalapeno popper potato salad. the best taters, trust. lighter comfort food ftw. ground beef philly cheesesteak skillet. the steakiest ground beef ever. smoky sweet & sour. smoked pork carnitas tacos with pineapple pico de gallo. FOOLPROOF GRAIN FREE TORTILLAS Roll each into a ball and flatten the top into a disk. PRESS: Preheat a dry cast iron skillet over medium heat. Cut two pieces of parchment paper to fit the width of an 8″ tortilla press. Place the first piece of parchment on the bottom of the press, then put a disk of dough on top, slightly off center. HOW TO COOK RIBS IN THE OVEN Preheat the oven to 225F. Flip the ribs so that they are laying meat side down on a cutting board. Use a sharp knife and slide it under the white membrane on the back of the ribs so that the knife is between the meat and membrane. Cut a hole into the membrane. DAIRY FREE CHEESE SAUCE Ingredients. Scale. 1 cup / 240 g cooked and cooled white sweet potato. 1/2 cup / 120 ml coconut milk. 1/2 cup / 120 ml chicken broth. 1/4 cup / 16 g nutritional yeast flakes ( non fortified version here) 2 tbsp / 30 ml avocado oil. 1 tsp / 5 g fine sea salt. 1/2 tsp garlicpowder.
GREEN ONION PESTO
PROCESS: Add the green onions, basil and chives to the bowl of a food processor and process until finely chopped and reduced in volume. Scrape down the sides and add the avocado oil, nutritional yeast, lemon juice and sea salt: process until you have a smooth, totally combined pesto. Taste and add additional nutritional yeast, lemon orsalt, if
PORK PICCATA WITH LEMON CAPER SAUCE Add the remaining fat or oil to the pan and repeat the process for the remaining pieces of pork, then transfer them to the oven to keep warm. SIMMER: Add the capers to the pan and cook for 30 seconds or so. Add the white wine, half of the chicken broth and the lemon juice, stirring up any browned bits from the bottom of the pan. CRANSHINE: HOMEMADE CRANBERRY VODKA Divide the vodka equally between 3 quart sized wide mouthed mason jars, about 2 cups each. Add the fresh cranberries to a food processor and pulse until the cranberries are roughly chopped. Divide the chopped cranberries equally between the jars. Add the lids and sealloosely. Store in a
CRUNCHY CINNAMON BAKED BANANA CHIPS Preheat the oven to 350F. Melt together the oil, maple syrup and cinnamon. Add the unsweetened banana chips to a bowl and pour over the oil mixture. Stir to make sure that all the unsweetened banana chips are evenly coated.; Spread the coated banana chips out on a parchment lined baking tray in a single layer. SLOW COOKER PORK SHANKS Add the onion, carrot and garlic to the pan and soften, about 5 minutes. Add the onion mixture to the bottom of a large slow cooker. Nestle the pork shanks on top. Return the skillet to the stove over a low heat and use the juice of one lemon to deglaze the pan. Add the pan drippings to the slow cooker. Add the mushrooms, oregano, thyme,basil
HOW TO STOP TAHINI SEPARATING In case you haven’t noticed, I’ve been obsessed with tahini lately. I love how something so simple, a paste made from sesame seeds, can add so much flavor to anything from no bean Paleo hummus to freezer fudge.And for people with nut allergies, it can stand in for peanut butter ridiculously well, like in this Paleo “Peanut Butter” Pie I made. DAIRY FREE RANCH SEASONING MIX The nutritional yeast is totally optional, but helps give the umami that would usually come from powdered buttermilk in traditional ranch seasoning recipes. It’s obviously not quite the same, but gives a nice savory note against all the herbs. If you have a problem with yeast / fermented foods in general or make modifications for MTHFR, you should avoid the fortified varieties of nutritional HOW I NEVER GET SICK OF BREAKFAST SOUP: THE MEATIFIED The Meatified Method at a glance. Make your broth and vegetable soup at the weekend (bonus points for cleaning out the fridge!). Refrigerate in single servings. Reheat your breakfast soup when ready to eat. Add 2 – 3 of any proteins, veggies, seasonings, stir ins ortoppings.
EASY AIP MEALS WITHOUT MEAL PLANNING Dairy Free Cheese Sauce: Pile on top of a baked sweet potato with bacon and green onions, spoon it on top of burgers, drizzle it over your taco salads, or use it as a dip for roasted veggies. It’ll make a mean “queso” style dip for sweet potato chips and can level up your AIP nacho game. This stuff could make a flip flop taste like a PORK PICCATA WITH LEMON CAPER SAUCE Add the remaining fat or oil to the pan and repeat the process for the remaining pieces of pork, then transfer them to the oven to keep warm. SIMMER: Add the capers to the pan and cook for 30 seconds or so. Add the white wine, half of the chicken broth and the lemon juice, stirring up any browned bits from the bottom of the pan. EASIEST NOT QUITE QUESO DIP Warm the sauce through over low heat, stirring often. Measure the tapioca flour into a small jug or jar and add enough water to whisk it into a slurry. Pour the tapioca slurry into the queso dip base in the saucepan, a little at a time, stirring constantly. Cook until the queso dip is warmed through, has thickened and will coat the back of a PERFECT PRIME RIB, SMOKED OR OVEN ROASTED BROWN: Preheat your oven or pellet grill to 450 F / 230 C. Remove the prime rib from the insulated cool bag & towel. Carefully unwrap the foil and pour off any juices, then transfer the prime rib back to a roasting tray or baking sheet. Cook until the exterior of the prime rib is browned and slightly crisped, about 15 minutes. SWEET & SALTED AIP GRANOLA Squeeze the apple shreds in your hand to get rid of the last bit of moisture: when you’re done, the apple will have reduced by half! Add the shredded apple to the mixing bowl, too. MIX: Add the banana, broken into a few pieces, to a mini food processor along with the maple syrup. Blend together until smooth. EVERYTHING BUT THE TUNA: AN AIP GUIDE TO CANNED SEAFOOD Sardines, mackerel and kippers, oh my! This AIP guide to canned seafood walks you through sourcing & using these tasty treats from theocean.
HOW TO STOP TAHINI SEPARATING In case you haven’t noticed, I’ve been obsessed with tahini lately. I love how something so simple, a paste made from sesame seeds, can add so much flavor to anything from no bean Paleo hummus to freezer fudge.And for people with nut allergies, it can stand in for peanut butter ridiculously well, like in this Paleo “Peanut Butter” Pie I made. TOMATO-LESS TOMATO SOUP WITH CRISPY HERBED CROUTONS Instructions. CARAMELIZE: Add the oil or fat of choice to a heavy bottomed dutch oven on the stovetop over low-medium heat. While the oil is heating up, peel and chop the onion finely. Smash the garlic cloves with the back of a heavy knife and discard the skin. Add the sliced onions and garlic cloves to the hot oil. MEATIFIEDABOUTRECIPESAIPTHE BOOKCOLLABORATEPORTFOLIO Three orange dots increasing in size from left to right. the new taste of summer. jalapeno popper potato salad. the best taters, trust. lighter comfort food ftw. ground beef philly cheesesteak skillet. the steakiest ground beef ever. smoky sweet & sour. smoked pork carnitas tacos with pineapple pico de gallo. HOW TO COOK RIBS IN THE OVEN Preheat the oven to 225F. Flip the ribs so that they are laying meat side down on a cutting board. Use a sharp knife and slide it under the white membrane on the back of the ribs so that the knife is between the meat and membrane. Cut a hole into the membrane. DAIRY FREE RANCH SEASONING MIX While we’re talking about crap, here’s the list of ingredients from a pretty popular purveyor of standard ranch seasoning mix, brace yourselves! “Maltodextrin, buttermilk, salt, monosodium glutamate, lactic acid, dried garlic, dried onion, spices, citric acid, calcium stearate, artificial flavor, xantham gum, carboxymethylcellulose, guar DAIRY FREE CHEESE SAUCE Ingredients. Scale. 1 cup / 240 g cooked and cooled white sweet potato. 1/2 cup / 120 ml coconut milk. 1/2 cup / 120 ml chicken broth. 1/4 cup / 16 g nutritional yeast flakes ( non fortified version here) 2 tbsp / 30 ml avocado oil. 1 tsp / 5 g fine sea salt. 1/2 tsp garlicpowder.
PORK PICCATA WITH LEMON CAPER SAUCE Add the remaining fat or oil to the pan and repeat the process for the remaining pieces of pork, then transfer them to the oven to keep warm. SIMMER: Add the capers to the pan and cook for 30 seconds or so. Add the white wine, half of the chicken broth and the lemon juice, stirring up any browned bits from the bottom of the pan.GREEN ONION PESTO
PROCESS: Add the green onions, basil and chives to the bowl of a food processor and process until finely chopped and reduced in volume. Scrape down the sides and add the avocado oil, nutritional yeast, lemon juice and sea salt: process until you have a smooth, totally combined pesto. Taste and add additional nutritional yeast, lemon orsalt, if
CREAMY LEEK & SALMON SOUP Instructions. Heat the avocado oil in a large saucepan or dutch oven at a low-medium heat. Add the chopped leeks and garlic and cook until slightly softened. Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and HOW TO STOP TAHINI SEPARATING In case you haven’t noticed, I’ve been obsessed with tahini lately. I love how something so simple, a paste made from sesame seeds, can add so much flavor to anything from no bean Paleo hummus to freezer fudge.And for people with nut allergies, it can stand in for peanut butter ridiculously well, like in this Paleo “Peanut Butter” Pie I made. SLOW COOKER PORK SHANKS Add the onion, carrot and garlic to the pan and soften, about 5 minutes. Add the onion mixture to the bottom of a large slow cooker. Nestle the pork shanks on top. Return the skillet to the stove over a low heat and use the juice of one lemon to deglaze the pan. Add the pan drippings to the slow cooker. Add the mushrooms, oregano, thyme,basil
CRANSHINE: HOMEMADE CRANBERRY VODKA Divide the vodka equally between 3 quart sized wide mouthed mason jars, about 2 cups each. Add the fresh cranberries to a food processor and pulse until the cranberries are roughly chopped. Divide the chopped cranberries equally between the jars. Add the lids and sealloosely. Store in a
MEATIFIEDABOUTRECIPESAIPTHE BOOKCOLLABORATEPORTFOLIO Three orange dots increasing in size from left to right. the new taste of summer. jalapeno popper potato salad. the best taters, trust. lighter comfort food ftw. ground beef philly cheesesteak skillet. the steakiest ground beef ever. smoky sweet & sour. smoked pork carnitas tacos with pineapple pico de gallo. HOW TO COOK RIBS IN THE OVEN Preheat the oven to 225F. Flip the ribs so that they are laying meat side down on a cutting board. Use a sharp knife and slide it under the white membrane on the back of the ribs so that the knife is between the meat and membrane. Cut a hole into the membrane. DAIRY FREE RANCH SEASONING MIX While we’re talking about crap, here’s the list of ingredients from a pretty popular purveyor of standard ranch seasoning mix, brace yourselves! “Maltodextrin, buttermilk, salt, monosodium glutamate, lactic acid, dried garlic, dried onion, spices, citric acid, calcium stearate, artificial flavor, xantham gum, carboxymethylcellulose, guar DAIRY FREE CHEESE SAUCE Ingredients. Scale. 1 cup / 240 g cooked and cooled white sweet potato. 1/2 cup / 120 ml coconut milk. 1/2 cup / 120 ml chicken broth. 1/4 cup / 16 g nutritional yeast flakes ( non fortified version here) 2 tbsp / 30 ml avocado oil. 1 tsp / 5 g fine sea salt. 1/2 tsp garlicpowder.
PORK PICCATA WITH LEMON CAPER SAUCE Add the remaining fat or oil to the pan and repeat the process for the remaining pieces of pork, then transfer them to the oven to keep warm. SIMMER: Add the capers to the pan and cook for 30 seconds or so. Add the white wine, half of the chicken broth and the lemon juice, stirring up any browned bits from the bottom of the pan.GREEN ONION PESTO
PROCESS: Add the green onions, basil and chives to the bowl of a food processor and process until finely chopped and reduced in volume. Scrape down the sides and add the avocado oil, nutritional yeast, lemon juice and sea salt: process until you have a smooth, totally combined pesto. Taste and add additional nutritional yeast, lemon orsalt, if
CREAMY LEEK & SALMON SOUP Instructions. Heat the avocado oil in a large saucepan or dutch oven at a low-medium heat. Add the chopped leeks and garlic and cook until slightly softened. Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and HOW TO STOP TAHINI SEPARATING In case you haven’t noticed, I’ve been obsessed with tahini lately. I love how something so simple, a paste made from sesame seeds, can add so much flavor to anything from no bean Paleo hummus to freezer fudge.And for people with nut allergies, it can stand in for peanut butter ridiculously well, like in this Paleo “Peanut Butter” Pie I made. SLOW COOKER PORK SHANKS Add the onion, carrot and garlic to the pan and soften, about 5 minutes. Add the onion mixture to the bottom of a large slow cooker. Nestle the pork shanks on top. Return the skillet to the stove over a low heat and use the juice of one lemon to deglaze the pan. Add the pan drippings to the slow cooker. Add the mushrooms, oregano, thyme,basil
CRANSHINE: HOMEMADE CRANBERRY VODKA Divide the vodka equally between 3 quart sized wide mouthed mason jars, about 2 cups each. Add the fresh cranberries to a food processor and pulse until the cranberries are roughly chopped. Divide the chopped cranberries equally between the jars. Add the lids and sealloosely. Store in a
MEATIFIED BLOG
Jalapeno Popper Potato Salad. Try saying that three times, fast. This salad has all the comfort food notes of my dreams: creamy baby potatoes wrapped in cheesy sauce, studded throughout with roast jalapenos and flecked with green onions and fresh chives. The cheesiness, however, is deceptively dairy & egg free. Instead, thesilky sauce that
DAIRY FREE RANCH SEASONING MIX While we’re talking about crap, here’s the list of ingredients from a pretty popular purveyor of standard ranch seasoning mix, brace yourselves! “Maltodextrin, buttermilk, salt, monosodium glutamate, lactic acid, dried garlic, dried onion, spices, citric acid, calcium stearate, artificial flavor, xantham gum, carboxymethylcellulose, guar MY TOP 10 AUTOIMMUNE PROTOCOL RECIPES Paleo Alfredo with Caramelized Leeks & Bacon. I’ve got to laugh, since this is the 4th of my top 10 Autoimmune Paleo dishes that has bacon in it. This is one of my favorite dishes ever. It’s got sweetness from the leeks, creaminess from the sauce, saltiness from FOOLPROOF GRAIN FREE TORTILLAS Roll each into a ball and flatten the top into a disk. PRESS: Preheat a dry cast iron skillet over medium heat. Cut two pieces of parchment paper to fit the width of an 8″ tortilla press. Place the first piece of parchment on the bottom of the press, then put a disk of dough on top, slightly off center. ALMOST IRISH STEW (GLUTEN & NIGHTSHADE FREE) CHOP: Pre heat the oven to 325 F / 160 C & lower the oven rack so that there is room for the Dutch oven with a lid on to fit comfortably. While the meat is browning, chop each onion into 8 or so evenly sized wedges. Peel & chop the carrots into about 1/2 inch / SWEET & SALTED AIP GRANOLA Squeeze the apple shreds in your hand to get rid of the last bit of moisture: when you’re done, the apple will have reduced by half! Add the shredded apple to the mixing bowl, too. MIX: Add the banana, broken into a few pieces, to a mini food processor along with the maple syrup. Blend together until smooth. HOW TO STOP TAHINI SEPARATING In case you haven’t noticed, I’ve been obsessed with tahini lately. I love how something so simple, a paste made from sesame seeds, can add so much flavor to anything from no bean Paleo hummus to freezer fudge.And for people with nut allergies, it can stand in for peanut butter ridiculously well, like in this Paleo “Peanut Butter” Pie I made. GREEN TEA, LEMON & GINGER GUMMIES Instructions. BLOOM: Pour the water into a saucepan. Sprinkle the gelatin powder over the surface of the water and allow to dissolve. Set aside. BREW: Make the tea in accordance with instructions for steeping time. Remove tea bags and make sure you have 1/2 cup brewed tea. DISSOLVE: Add the brewed tea, ginger juice and lemon juice to the ALMOST NAKED OVEN BAKED CRISPY CHICKEN WINGS Instructions. DRY: Preheat the oven to 450 F / 230 C. Line a baking sheet with foil and place an oven safe rack on top. For the crispiest wings, we need to make sure that the chicken skin especially is dry & free of any surface moisture at all. If the chicken wings are fresh, pat them dry with paper towels. TOMATO-LESS TOMATO SOUP WITH CRISPY HERBED CROUTONS Instructions. CARAMELIZE: Add the oil or fat of choice to a heavy bottomed dutch oven on the stovetop over low-medium heat. While the oil is heating up, peel and chop the onion finely. Smash the garlic cloves with the back of a heavy knife and discard the skin. Add the sliced onions and garlic cloves to the hot oil. MEATIFIEDABOUTRECIPESAIPTHE BOOKCOLLABORATEPORTFOLIO Three orange dots increasing in size from left to right. the new taste of summer. jalapeno popper potato salad. the best taters, trust. lighter comfort food ftw. ground beef philly cheesesteak skillet. the steakiest ground beef ever. smoky sweet & sour. smoked pork carnitas tacos with pineapple pico de gallo. HOW I NEVER GET SICK OF BREAKFAST SOUP: THE MEATIFIED The Meatified Method at a glance. Make your broth and vegetable soup at the weekend (bonus points for cleaning out the fridge!). Refrigerate in single servings. Reheat your breakfast soup when ready to eat. Add 2 – 3 of any proteins, veggies, seasonings, stir ins ortoppings.
DAIRY FREE CHEESE SAUCE Ingredients. Scale. 1 cup / 240 g cooked and cooled white sweet potato. 1/2 cup / 120 ml coconut milk. 1/2 cup / 120 ml chicken broth. 1/4 cup / 16 g nutritional yeast flakes ( non fortified version here) 2 tbsp / 30 ml avocado oil. 1 tsp / 5 g fine sea salt. 1/2 tsp garlicpowder.
ALMOST IRISH STEW (GLUTEN & NIGHTSHADE FREE) CHOP: Pre heat the oven to 325 F / 160 C & lower the oven rack so that there is room for the Dutch oven with a lid on to fit comfortably. While the meat is browning, chop each onion into 8 or so evenly sized wedges. Peel & chop the carrots into about 1/2 inch / PORK PICCATA WITH LEMON CAPER SAUCE Add the remaining fat or oil to the pan and repeat the process for the remaining pieces of pork, then transfer them to the oven to keep warm. SIMMER: Add the capers to the pan and cook for 30 seconds or so. Add the white wine, half of the chicken broth and the lemon juice, stirring up any browned bits from the bottom of the pan. EASIEST NOT QUITE QUESO DIP Warm the sauce through over low heat, stirring often. Measure the tapioca flour into a small jug or jar and add enough water to whisk it into a slurry. Pour the tapioca slurry into the queso dip base in the saucepan, a little at a time, stirring constantly. Cook until the queso dip is warmed through, has thickened and will coat the back of a SAME DAY HOT SMOKED SALMON Place the salmon fillet directly on the grill grates, skin side down and close the lid. Smoke for 45 minutes. COOK: Increase the temperature to 225 F / 105 C. Cook until the internal temperature of the salmon reaches 140 F / 60 C, about 35 – 45 minutes, depending on your grill, the outdoor temperature and the thickness of the salmon.GREEN ONION PESTO
PROCESS: Add the green onions, basil and chives to the bowl of a food processor and process until finely chopped and reduced in volume. Scrape down the sides and add the avocado oil, nutritional yeast, lemon juice and sea salt: process until you have a smooth, totally combined pesto. Taste and add additional nutritional yeast, lemon orsalt, if
TOMATO-LESS TOMATO SOUP WITH CRISPY HERBED CROUTONS Instructions. CARAMELIZE: Add the oil or fat of choice to a heavy bottomed dutch oven on the stovetop over low-medium heat. While the oil is heating up, peel and chop the onion finely. Smash the garlic cloves with the back of a heavy knife and discard the skin. Add the sliced onions and garlic cloves to the hot oil. CRANSHINE: HOMEMADE CRANBERRY VODKA Divide the vodka equally between 3 quart sized wide mouthed mason jars, about 2 cups each. Add the fresh cranberries to a food processor and pulse until the cranberries are roughly chopped. Divide the chopped cranberries equally between the jars. Add the lids and sealloosely. Store in a
MEATIFIEDABOUTRECIPESAIPTHE BOOKCOLLABORATEPORTFOLIO Three orange dots increasing in size from left to right. the new taste of summer. jalapeno popper potato salad. the best taters, trust. lighter comfort food ftw. ground beef philly cheesesteak skillet. the steakiest ground beef ever. smoky sweet & sour. smoked pork carnitas tacos with pineapple pico de gallo. HOW I NEVER GET SICK OF BREAKFAST SOUP: THE MEATIFIED The Meatified Method at a glance. Make your broth and vegetable soup at the weekend (bonus points for cleaning out the fridge!). Refrigerate in single servings. Reheat your breakfast soup when ready to eat. Add 2 – 3 of any proteins, veggies, seasonings, stir ins ortoppings.
DAIRY FREE CHEESE SAUCE Ingredients. Scale. 1 cup / 240 g cooked and cooled white sweet potato. 1/2 cup / 120 ml coconut milk. 1/2 cup / 120 ml chicken broth. 1/4 cup / 16 g nutritional yeast flakes ( non fortified version here) 2 tbsp / 30 ml avocado oil. 1 tsp / 5 g fine sea salt. 1/2 tsp garlicpowder.
ALMOST IRISH STEW (GLUTEN & NIGHTSHADE FREE) CHOP: Pre heat the oven to 325 F / 160 C & lower the oven rack so that there is room for the Dutch oven with a lid on to fit comfortably. While the meat is browning, chop each onion into 8 or so evenly sized wedges. Peel & chop the carrots into about 1/2 inch / PORK PICCATA WITH LEMON CAPER SAUCE Add the remaining fat or oil to the pan and repeat the process for the remaining pieces of pork, then transfer them to the oven to keep warm. SIMMER: Add the capers to the pan and cook for 30 seconds or so. Add the white wine, half of the chicken broth and the lemon juice, stirring up any browned bits from the bottom of the pan. EASIEST NOT QUITE QUESO DIP Warm the sauce through over low heat, stirring often. Measure the tapioca flour into a small jug or jar and add enough water to whisk it into a slurry. Pour the tapioca slurry into the queso dip base in the saucepan, a little at a time, stirring constantly. Cook until the queso dip is warmed through, has thickened and will coat the back of a SAME DAY HOT SMOKED SALMON Place the salmon fillet directly on the grill grates, skin side down and close the lid. Smoke for 45 minutes. COOK: Increase the temperature to 225 F / 105 C. Cook until the internal temperature of the salmon reaches 140 F / 60 C, about 35 – 45 minutes, depending on your grill, the outdoor temperature and the thickness of the salmon.GREEN ONION PESTO
PROCESS: Add the green onions, basil and chives to the bowl of a food processor and process until finely chopped and reduced in volume. Scrape down the sides and add the avocado oil, nutritional yeast, lemon juice and sea salt: process until you have a smooth, totally combined pesto. Taste and add additional nutritional yeast, lemon orsalt, if
TOMATO-LESS TOMATO SOUP WITH CRISPY HERBED CROUTONS Instructions. CARAMELIZE: Add the oil or fat of choice to a heavy bottomed dutch oven on the stovetop over low-medium heat. While the oil is heating up, peel and chop the onion finely. Smash the garlic cloves with the back of a heavy knife and discard the skin. Add the sliced onions and garlic cloves to the hot oil. CRANSHINE: HOMEMADE CRANBERRY VODKA Divide the vodka equally between 3 quart sized wide mouthed mason jars, about 2 cups each. Add the fresh cranberries to a food processor and pulse until the cranberries are roughly chopped. Divide the chopped cranberries equally between the jars. Add the lids and sealloosely. Store in a
FOOLPROOF GRAIN FREE TORTILLAS Roll each into a ball and flatten the top into a disk. PRESS: Preheat a dry cast iron skillet over medium heat. Cut two pieces of parchment paper to fit the width of an 8″ tortilla press. Place the first piece of parchment on the bottom of the press, then put a disk of dough on top, slightly off center. PORK PICCATA WITH LEMON CAPER SAUCE Add the remaining fat or oil to the pan and repeat the process for the remaining pieces of pork, then transfer them to the oven to keep warm. SIMMER: Add the capers to the pan and cook for 30 seconds or so. Add the white wine, half of the chicken broth and the lemon juice, stirring up any browned bits from the bottom of the pan. HOW TO COOK RIBS IN THE OVEN Preheat the oven to 225F. Flip the ribs so that they are laying meat side down on a cutting board. Use a sharp knife and slide it under the white membrane on the back of the ribs so that the knife is between the meat and membrane. Cut a hole into the membrane.PERSIAN SEASONING
Instructions. MIX: Add all ingredients to a bowl and stir to combine evenly. PULSE: This step is totally optional, but if you would like a finer texture, transfer all the ingredients to a spice mill and pulse a few times until you break up any fenugreek stems and get the textureyou prefer.
SWEET & SALTED AIP GRANOLA Squeeze the apple shreds in your hand to get rid of the last bit of moisture: when you’re done, the apple will have reduced by half! Add the shredded apple to the mixing bowl, too. MIX: Add the banana, broken into a few pieces, to a mini food processor along with the maple syrup. Blend together until smooth. EVERYTHING BUT THE TUNA: AN AIP GUIDE TO CANNED SEAFOOD It all started with an Instagram post.You see, I have a little pantry problem. I never have enough room for my canned seafood stash. As I noted at the time: this isn’t even all of my pantry’s collection. FIG TAHINI SEED CYCLING ENERGY BALLS Fig Tahini Seed Cycling Energy Balls. These fig flecked seed cycling energy balls are packed with tahini, sunflower & sesame seeds, so they’re the perfect no cook treat for the luteal phase. Author: Rachael Bryant / Meatified. Prep Time: 20 minutes. Total Time: 20minutes.
ALMOST NAKED OVEN BAKED CRISPY CHICKEN WINGS Instructions. DRY: Preheat the oven to 450 F / 230 C. Line a baking sheet with foil and place an oven safe rack on top. For the crispiest wings, we need to make sure that the chicken skin especially is dry & free of any surface moisture at all. If the chicken wings are fresh, pat them dry with paper towels. GREEN TEA, LEMON & GINGER GUMMIES Instructions. BLOOM: Pour the water into a saucepan. Sprinkle the gelatin powder over the surface of the water and allow to dissolve. Set aside. BREW: Make the tea in accordance with instructions for steeping time. Remove tea bags and make sure you have 1/2 cup brewed tea. DISSOLVE: Add the brewed tea, ginger juice and lemon juice to the HOW TO STOP TAHINI SEPARATING In case you haven’t noticed, I’ve been obsessed with tahini lately. I love how something so simple, a paste made from sesame seeds, can add so much flavor to anything from no bean Paleo hummus to freezer fudge.And for people with nut allergies, it can stand in for peanut butter ridiculously well, like in this Paleo “Peanut Butter” Pie I made.Skip to content
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MEAL PLAN A MONTH IN MINUTESAIP MEAL PLANS
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SAVE TIME, KEEP THE FLAVOR 30 MINUTE OR LESS AIP MEALS*
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the new taste of summer jalapeno popper potato salad the best taters, trust __ lighter comfort food ftw ground beef philly cheesesteak skillet the steakiest ground beef ever __smoky sweet & sour
smoked pork carnitas tacos with pineapple pico de gallo all my favorite things __ keep the kitchen cool crispy smoked pork carnitasmeats for days __
fuss free crispy skin crispy roast sheet pan chicken with olive orange potatoes no boring taters here __ no beans, no problem whipped beanless hummus with chunky mediterranean salad creamiest, silkiest dip of my dreams __view more recipes
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FOLLOW @MEATIFIED ON INSTAGRAM Somewhere along the way, I forgot that food was su NEW RECIPE: This Basil Black Pepper Chicken & Broc NEW RECIPE: Jalapeño Popper Potato Salad! This is NEW RECIPE: Crispiest Roast Sheet Pan Chicken with Mr Quinn is ready for his boudoir shoot now H NEW RECIPE: Absolutely inauthentic but stupendousl I’ve not been able to care about food - the maki* Meet Rachael
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