Homemaker Gone Natural

…live life naturally!


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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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Broccoli, Cheese and Ham Omelet

Ham, cheddar and broccoli omelet

 

Broccoli, Cheese and Ham Omelet

(what I use in parenthesis)

  • 2   eggs (free range, farm fresh)
  • pinch sea salt (here), dash black pepper (here)
  • 1 TBS    butter (organic, grass fed)
  • 1/4-1/2 c   ham, diced (varies)
  • 1/4-1/2 c   broccoli, steamed, chopped (organic, frozen)
  • 1/4 c   cheddar cheese (raw)

Heat a skillet over medium heat.  Add your butter. Take your two eggs and break them open in a bowl add the salt and pepper, beating until fully combined and a little fluffy.  As the butter starts to lightly bubble, pour the eggs into the skillet.  I like to make holes as it is cooking for the runny parts to drain into, so that I can flip the egg over once it is good and set.  Quickly add your remaining ingredients to one side of the omelet and flip the other side over onto it.  Remove from heat and place a lid over the skillet for about a minute to let the cheese get all nice and melty (I skipped this step in the omelet pictured above because I was too anxious to get started on it lol).  Slide onto a plate and serve.


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Frittata: Asparagus, Ham and Cheddar

Frittata Asparagus Ham Cheddar

Frittata: Asparagus, Ham & Cheddar

(what I used in parenthesis)

6   eggs, beaten (farm fresh, free range)

1/2 c   cheddar (raw)

1/2 t   black pepper (organic)

dash   sea salt

1 TBS   butter (grass fed, organic)

1/2 c   ham pieces

1/2 c   cooked asparagus pieces (organic, fresh)

1/4 t   dried parsley (organic)

Turn oven on broil.  Combine eggs, cheese, pepper and salt with a fork.  Place oven safe skillet over medium heat and add butter, once butter starts to bubble, add asparagus and ham and saute for 2-3 min.  Add eggs, stir gently, continue cooking 5-6 min or until eggs are set up on bottom.  Sprinkle parsley on top and place in oven and broil for another 5-6 min, until brown and fluffy.

OR… if you are like me and do not have an oven safe skillet (yet), you can cover the frittata as it is cooking on the stove and pull up the edges every so often letting liquid slide under and cook until the top is set…. fauxttata… 😉 you’re welcome.

 


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All Natural Chicken n’ Dumplings

All Natural Chicken n Dumplings

All Natural Chicken n’ Dumplings

  • 2 lbs free range chicken breast meat
  • 96 oz free range organic chicken broth
  • 2 teaspoons organic ground pepper
  • Dumplings:
    • 5 cups milled wheat flour (I milled a mix of organic hard and soft white wheat berries)
    • 12 tablespoons grass fed butter
    • 1  1/2  cups water
    • 2 Tablespoons organic apple cider vinegar
    • 1 teaspoon organic baking soda
    • 3 teaspoons organic aluminum-free baking powder
    • 1  1/2 teaspoon sea salt

I combined the flour, butter, water and apple cider vinegar together and let sit.  Then I put the chicken in the oven and let cook at 350 degrees, after thoroughly cooked, remove from oven and shred.  As the chicken was cooking in the oven, I put the chicken broth and pepper in a kettle and began heating on medium heat.  I waited about 15-20 minutes then added the rest of the dumpling ingredients to the dough and kneaded them in, then rolled out the dough and cut into about 1-2 inch squares with a pizza cutter.  At this time, I raised the heat on broth to bring to a boil. Once boiling, I added the dumplings one at a time and moving them around gently to make sure they all submerged.  I boiled them on high for 5 min., then turned the heat down to medium, covered and cooked for another 15 min., if the broth isn’t thickening enough you can add some more flour to it to thicken it.  Add cooked and shredded chicken at any time after the dumplings are in.  Once dumplings are cooked through remove from heat and serve.

*Note that the dumplings are going to be brown not white when you use fresh milled wheat so it drastically changes the appearance.


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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.