Homemaker Gone Natural

…live life naturally!


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Ranch Dressing

Ranch Dressing

Here recently I have been doing a ketogenic diet.  This is an extremely high fat low carb diet that has to be done with clean real food and healthy fats.  This ranch works perfect for that. I actually call it my keto ranch.

Ranch Dressing

 

ham salad w ranch dressing

Whisk together all ingredients. Store in refrigerator.

I use 2 Tablespoons at a time usually, but I eat fairly large salads.  Pictured above is 3 cups spinach, 2 oz nitrate, nitrite free ham, 1/2 oz shredded carrot, 1 oz raw cheddar, and the ranch.  Pictured below is 3 cups spinach, 2 oz shredded chicken, 3 slices of nitrite, nitrate free bacon, 1/2 oz shredded organic carrot, 1 oz raw cheddar, 1/5 tomato, and the ranch.  Other salad favorites to add are boiled eggs, avocado, black olives, mixed greens.

Chicken bacon salad with ranch


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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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Pulled Buffalo

Pulled Buffalo

Pulled Buffalo

First combine salt, pepper, garlic powder, chili powder, parsley and turmeric in a bowl.  Cover roast in this dry rub (you can sit back in fridge for 20 min or continue to next step)  Pour chicken broth into crock pot and place the roast in. Cook in crock pot on low for 5-6 hours or until meat is done and easily pulled apart.  Once meat is done, remove roast and pour the roast juices into a bowl and sit aside.  Shred meat and put back into the crock pot.  Add a 1/4 – 1/2 cup of the reserved juices and the BBQ sauce. Cook in crock pot on low for an additional 1/2 – 1 hour.  We served these on dinner rolls.

I bought my buffalo at a local farm here in AZ called Adam’s Natural Meats.  All my seasonings were organic, my chicken broth was grass fed organic and the BBQ Sauce is my all natural homemade bbq sauce.  You can try this recipe with a pork or beef roast, cooking times may vary.


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Bacon Wrapped Meatloaf Minis – Paleo Style

I eat wheat (organic, mill it myself).  I drink dairy (raw from grass-fed). Why am I posting a paleo recipe? Well one reason is, I have lots of friends who are either on a paleo diet, primal diet, gluten free diet, GAPS diet etc and I like to provide options for all.  The other reason is, when I am not eating something with my milled wheat, I prefer it to have no wheat and paleo recipes work perfect! I am sure I have before and will again post recipes that are geared for a specific lifestyle not just general organic etc.  I would like to start making note of these in the title for easier navigation for those of us with specific eating requirements. Enjoy this oh so delicious recipe for all to enjoy!

       Bacon Wrapped Meatloaf Minis – Paleo Style

  • 1 1/2 lbs Ground Beef (grass-fed from)
  • 1 lb Bacon (sit aside 12 pieces, mine had 14 if yours only has 12 cut about 1 – 1/2 in off the ends)
  • 3/8 c Coconut Milk (that is 1/4 cup, one and a half times if you don’t have an 1/8 cup)
  • 3 cloves Garlic, minced
  • 3 T Chives, dried
  • 1/2 t Parsley dried
  • 1/4 t Pepper

Preheat oven to 400º.  In a 12 cup muffin pan, line each of your 12 slices of bacon around the edges.  Dice up the remainder of your bacon pieces.  Combine bacon pieces, ground beef, coconut milk, garlic, chives, parsley and pepper in a large bowl.

Divide Mixture in to 12 portions.  Roll each portion into a loose ball and stuff into the center of a bacon lined tin.  Bake for 30 min.

 

Recipe adapted from paleolifestyle.com’s recipe

 


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Beef and Cabbage Soup

Beef and Cabbage Soup

  • 1 lb Stewing Beef (Grass fed)
  • 32 oz Chicken Broth (measure off 8 oz of that and sit aside)
  • 2 Cloves Garlic, minced
  • 1/4 tsp Salt & Pepper
  • 1/4 c Apple Juice
  • 1 Head of Cabbage, lightly chopped
  • 29 oz of canned diced Tomatoes (don’t drain, you want the juice in the soup)
  • 1 t Parsley
  • 1/4 t Onion Powder
  • 1/4 t Garlic Powder
  • 1/8 t Cayenne Powder
  •  Salt & Pepper to taste

Put the beef, 24 oz of the chicken broth, the garlic, and 1/4 tsp each of salt and pepper in a large pot on the stove.  Add water until meat is covered.  Cook on low to med-low until meat is fully cooked.  Drain and break up meat to desired size.  Place beef back in pot. Add the reserved cup of chicken broth, apple juice, cabbage, tomatoes, parsley, onion powder, garlic powder, cayenne, salt and pepper.  Add water until you see the liquid, DO NOT completely immerse everything, just bring fluid levels to about 1/4-1/2″ from the top of your stuff.  Cook on low to med-low for approx 1 hour until cabbage is tender.


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Tuna Salad (with Garlic, Onion and Parsley)

Tuna Salad with Garlic, Onion and Parsley

  • 15 oz Wild caught tuna (3 cans of this is what I used)
  • 2 hard boiled eggs, chopped (I use free range eggs)
  • 2 T pickle relish
  • 1/2 t mustard
  • 3/4 c mayo (I use Spectrum Organic)
  • 1/8-1/4 t garlic powder (you decide what you like)
  • 1/4 t parsley
  • 1/2 – 1 small onion, chopped

Combine all ingredients in a bowl and serve with your choice of bread, toast, crackers, celery, leaf lettuce, corn chips…… the possibilites are endless 😉


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Meatloaf

For this recipe I use grass fed beef, free range eggs, and organic ingredients.  I really enjoy this recipe, it has been my most successful meatloaf yet.

     Meatloaf

  • 2 lbs ground beef (grass fed)
  • 2 lg onions
  • 2 eggs
  • 2 c Rolled Oats
  • 1 T dry parsley
  • 1 1/4 c ketchup (I use my homemade ketchup)
  • 3/4 c bbq sauce (I use my homemade bbq of course 😉
  • salt & pepper & turmeric to taste (I try to put at least a little turmeric in everything b/c of its anti-carcinogenic properties in case you were wondering why it kept popping up lol)

Chop onion, mix all ingredients, adding sauces gradually until desired consistency.  Bake at 350º until done (usually about an hour). You can mix this recipe up the night before and allow to sit overnight, or even freeze it in the loaves then thaw the day before you want to bake it. Serve with veggies of choice!