Homemaker Gone Natural

…live life naturally!


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Cloud Bread

This is a low carb option for bread. You can add seasonings or other things to make this bread more savory or sweet to your liking or to help serve its purpose. I use the base recipe for sandwich bread. However I’ll add garlic and Italian seasoning when eating with Italian foods. Here is the basic recipe: 

Cloud Bread

  • 3 eggs, separated 
  • 3 TBS cream cheese 
  • 1 TBS xylitol 
  • 1/4 tsp baking soda

bacon egg and cheese sandwich


Preheat oven to 300°.  Use two mixing bowls. In first mixing bowl combine egg yolks, cream cheese and xylitol until combined. In the second bowl beat egg whites and baking soda on high speed until peaks hold. Gently but quickly fold yolks into the whites then spoon onto a parchment sheet lined baking pan and bake at 300° for 17-20 minutes, then broil for 1 minute or until golden brown. 


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Snicker Doodle Bars – gf, df 


Snicker Doodle Bars

Main Part:

Cinnamon Sugar Mixture:

Combine cinnamon sugar mixture ingredients in a bowl, then sprinkle half on bottom of an 8×8 dish and set aside. In separate bowl combine main part ingredients, then pour over the half of the cinnamon sugar mixture in the 8×8.  Sprinkle remaining half cinnamon sugar mixture over the main part as topping. Place in freezer for at least 4 hours or overnight. Cut into squares and serve, store in refrigerator.


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Cheese(less) Crackers – gf, opt. df

cheeseless crackers 2

Cheese(less) Crackers

Dry:

Wet:

  • 1 egg
  • 1 TBS butter (use coconut oil for dairy free)
  • 2 TBS lemon juice

Preheat oven to 350. Combine dry ingredients together in a bowl.  In a separate bowl, whisk together wet ingredients then pour into the dry mix.  Stir until dough forms then roll out between two sheets of parchment paper until about 1/8 in. thick.  (Mine were a bit thicker) cut into squares and top by sprinkling some additional sea salt across the surface.  Bake 12-15 min, removing outer edges as they get done.  

cheeseless crackers

This recipe was given to me by someone who printed it from Whole New Mom, you can find the original post here


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Chocolate Peanut Butter Bombs

 PB choc bombs fat bombs 2

Chocolate:

Peanut butter:

Make chocolate first: Heat cacao butter in a small saucepan. Put cacao powder and xylitol in a blender and blend for 60 seconds. Then add melted cacao butter, salt, and vanilla to the powder mixture and blend until well combined. Pour into muffin tins. (12 regular size). Place in refrigerator to set.

To make peanut butter to add to chocolate: Heat coconut oil and honey in saucepan add peanut butter until all combined and heated. Then remove from heat and stir in vanilla and gelatin. Pour on top of set chocolate, it will melt some you can lightly tap the peanut butter to smooth out and push it slightly into the chocolate. Return to fridge to reset. Store in air tight container in fridge for 3-4 days

Alternatively you can split the chocolate in half and put the peanut butter in the middle as pictured above.

Also you can replace the peanut butter with the same amount of chopped fruit, just place in blender with the gelatin and blend until mushy lol, then add other heated ingredients. Shown is my Strawberry batch.

straw choc bombs


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Seasoned Meatballs – gf, df

Seasoned Meatballs

Seasoned Meatballs (gluten free, dairy free)

  • 2 lbs grass-fed beef
  • 2 Tablespoons onion powder
  • 1 Tablespoon grass-fed collagen (gelatin)
  • 2 Tablespoons garlic powder
  • 1 Tablespoon oregano
  • 1 Tablespoon Italian seasoning
  • 1/2 Tablespoon liquid aminos
  • 1/2 Tablespoon sea salt
  • few drops of all natural liquid smoke

Preheat oven to 350 F, line cookie sheet with parchment paper.  Mix all ingredients together in a large bowl.  Form into 16 equal sized balls (half, half, half and half again). Bake for 25 min or until cooked through.  Serve over sauteed veggies, roasted spaghetti squash and/or with sauce of choice.

 


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Parmesan Garlic Crusted Chicken Strips

  Parmesan Garlic Crusted Chicken Strips – gluten free

In a bowl, whisk together eggs, mayonnaise, lemon juice, water, and minced garlic then sit it aside.

Put your oats in a blender and blend until it is a powder. In another bowl, combine oat powder, both Parmesan cheeses, pepper, salt, Italian seasoning, and garlic powder.

Bang chicken breasts/strips down to about 1/4-1/2 inch thick.  Pat dry.

Take each breast/strip and coat both sides in the dry mixture, then dunk in egg mixture, then back into dry mixture on both sides again.

Place onto a thoroughly greased (I used coconut oil for this) cookie sheet or tin pan and bake at 350 degrees for about 40 min or until golden brown and thoroughly cooked through.  I like to serve with marinara sauce.


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Diatomaceous Earth Detox Drink

     Diatomaceous Earth Detox Drink

  • 8oz water
  • 1T lemon juice
  • 1T apple cider vinegar
  • 1T raw honey
  • 1t diatomaceous earth (food grade)

Combine all ingredients and drink.  If you can’t drink it all in one go, be sure to stir again before your next drink.