Category Archives: lchf

Spaghetti Squash Egg in a Nest

Spaghetti Squash Egg in  Nest MLM.jpg

 

Spaghetti squash is that staple of the modern keto / low carb diet that you just know is going to last through the century.

It’s our version of always having a pack of noodles in the cupboard that are always ready to be made into a meal. The ingredients can even change all over it and yet that staple can be used for all of your flavors, from basil to beer braised meatballs.

What you really want in a noodle is a texture that compliments meats and sauces, and a flavor that simply absorbs other flavors, or simply remains in the dish as a layer of texture to enhance the other ingredients.

There’s definitely a shorter shelf time when you compare spaghetti squash to wheat noodles, but there’s more life to the squash, and it lends that oh so delicious health factor to the dish.

I make a squash about once a week, and after using half for some spaghetti squash and meatballs, I’ll use the other half for whatever experiment my mouth wants.

Some of them plotz, like the cinnamon and coconut cream one, but others leave me dedicated to their taste. This spaghetti squash swirled into a nest with an egg inside of it was just simple enough to be perfect on all layers. Each ingredient gets to beckon itself into your mouth and leaves nothing else but pure flavor inside you. I foresee many more recipes coming from this base idea. An egg and spaghetti squash are incredible textures with amazing health benefits in them, but they are also able to take on whatever flavor you’re feeling that day. For this recipe I used sun dried tomatoes, and they release that perfect tomato flavor, without all the juice of a fresh one, but you could try any flavor you have on hand.

Spaghetti Squash and Tomatoes Egg in a Nest MLM.jpg

 

Ingredients:

2 Tablespoons Oil or Butter

3/4 Cup Cooked Spaghetti Squash

1 Egg

1 Tablespoon Sun-Dried Tomatoes

Dashes of Salt (to taste)

1/2 Teaspoon Dried Rosemary (or whatever spice you have on hand)

 

Directions:

  1. Heat up oil in a cast iron or non stick pan  and form the spaghetti squash nest on top of it (I have a large cast iron and formed the nest and then poured the oil into the noodles so that it would all be in one spot).
  2. Push the tomatoes into the layers of the squash wherever you like, or chop them into small pieces and sprinkle them all over it.
  3. Crack an egg into the center and let it warm through your desired level of cooked egg.
  4. Sprinkle on salt and any other spices you want.

 

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Tigernut Cereal (Sweetner Free, Low Carb and Paleo)

Raw Eating

Are you ready for adult cinnamon toast crunch?

People generally think cutting entire foods out of staple meals is so scary that all staples no longer fit into your red stapler body and it’s going to burn down. (Office Space reference, if you have not watched it then you have the Internet and thus no excuse not to. You can even leave me to go watch it right now…I’ll miss you though). 

For this body, food has never tasted so mouth dripping blissful. I love the way food feels and tastes going in me, and the energy it gives me throughout the entire day to connect to life in. 

My body no longer has dairy, fruits (except for bursting berries of mouth pleasure, lemons, and lychees), root veggies, sweeteners or most carbs. If you had told the high school energy drink’s laced in sour patch kids Ainsley what she would grow into she would have sprayed you with her specialty sour spray mix (it was marinaded in warheads).

If you meet me back then go ahead and say future me created an AIP cereal recipe on her little blog and watch me plotz all over you in excitement (I loved health even then, just didn’t think 3 energy drinks a day was bad if I still had spinach).

Now my throat burns at even the touch of soda but it smiles over organ meats and maca powder. The first time I tried maca powder there was no bitter, the ancient soul of my body knew it and I swear I heard my ancestors dancing and singing through my head. 

Maca Cereal MLM

It took many years to reach this point, and realizing more and more that I want every ingredient that enters me to benefit this mind. The idea of healthy was never gross to me. In fact, with those Monster energy drinks, or if I was feeling classic and cigar minded Red Bull, I would often still eat spinach at the dinner table. At first the stuff was gross, (as it is supposed to be as a bodily defense mechanism against poison) but eventually I favored it to most other foods. My body adapted and accepted every fiber of that green leaf. I also loved eggs, bacon, fruits in high abundance, cottage cheese, sauerkraut, and kale.

AIP Cereal MLM

Now I still eat eggs, bacon, berries, and have just added a much larger range of veggies to my taste bud reservoir.

All of the above words are meant to be encouragement for if you are looking at/wanting to change lifestyles, or have learned that you have to. Despite where you are in your food journey it is possible to change it and feel incredible while doing so, with amazing foods just waiting to be inside you.

Auto Immune Paleo (AIP) is an allergen free approach to the paleo diet and is used to cure chronic illnesses. The ones I care about are of the mind. To cure yourself of malfunctioning connections that lead to ADHD, depression, OCD, anxiety, suicidal thoughts, autism and all of the other mind illnesses there is ‘no cure’ for. All mental disorders actually can be seen, just in the brain, and most have nutrient deficiencies already scientifically linked to them.

Food was the only thing that cured them for me and the mental lack of control comes back every time I cheat.

It cuts out everything your body might be allergic to or is allergic to. This diet would make an incredible elimination diet if you’re looking to see what foods work for you. The elimination diet is a simple concept of cutting out the foods your body might not accept for a week and then bringing ingredients back into you one by one to see how you react. Easy concept but hard to do. Well welcome to AIP. Here is the list of what it cuts out though: From http://www.thepaleomom.com/autoimmunity/the-autoimmune-protocol

 This list is probably the most extensive one I’d ever seen of foods to cross out. Actually keto was probably just as extensive but I’m too used to it to remember now.

Luckily there is a great new flour that is AIP friendly and is splurging out all over the blogger world. Tiger Nut Flour is the newest flour to cross them all. It is actually a root vegetable and is perfect for the primal mind since our East African ancestors used them as a staple part of their diet according to a recent Oxford study. This post is long enough though so if you want to know more about the tiger nuts click here.

My favored thing about the tiger nut is that the nut is so sweet you don’t need to add any sweetener to your recipes. For added sweetness you can simply add more raspberries or blackberries to this delicious cereal. 

To Be Edited By Abbey

The Taste

This cereal is so delciious to the human taste buds that my very picky twin said it was ‘really good’. Yeah. We actually fist bumped after I squeed in delight and she smiled as she chewed it more. Abbey is basically the person that tells me I’ve gone too creative in a recipe. Oddly enough this recipe is among the most creative when it comes to ingredients.

I personally love the stroke of maca into the flavor and the crunch of the cereal is exactly like cinnamon toast crunch pieces. Oh I’ll have to make a cinnamon toast crunch version soon. That and Frosted Flakes used to be my favorite.

Inspired by The Primitive Pallet Hazelnut Mocha Cereal:

dsc_0537

Ingredients for Tigernut Flour Cereal

1/2 Cup Goldeen Flax Seed Meal

1/4 Cup Tigernut Flour (?)

1/4 Cup Hemp Seeds (?)

2 Tablespoons Maca Powder (?)

1 Tablespoon Ceylon Cinnamon (?)

1/2 Cup Full Fat Coconut Milk (Make your Own)

1/4 Tsp Vanilla

1 Tablespoon Coconut Oil (melted)

Best served with coconut milk <(^_^)>

AIP Cereal MLM

Directions:

  1. Preheat the oven to 200 for a slow bake or 300 for a quickie…ish. (30 minutes baking vs 1 hr 20 minutes for longer bake. I prefer the long bake for consistent heating).
  2. Combine the dry ingredients into your food processor and pulse a few times.
  3. Add the wet ingredients: vanilla, melted coconut oil and coconut milk. Process until a dough forms, scraping down the sides when needed.
  4. Spread the batter out across a silipat baking sheet. The longer the dough sits the firmer it gets. I used coconut oil to spread it out evenly with no holes and as thins as you can get it.
  5. Bake for 1 hour and 20 minutes at 200 or bake at 300 for 15 minutes then drop the temp to 250 and bake another 15 minutes.
  6. Take cereal out of the oven and cut into bite size pieces. A pizza cutter works perfect. I used a sharp large knife because I don’t have a pizza cutter.
  7. If any of the pieces are still poofy and don’t automatically break with pressure, bake them again at five minute and keep on checking every five minutes after (you don’t want to burn them).
  8. Turn off the oven and put the pan back in for 1-1.5 hours for maximum crispiness.
  9. Let cool (takes about ten seconds of blowing right out of the oven) before eating.

Visual Tutorial

Pulse your dry ingredients together in a food processor. Add the wet ingredients and pulse until it turns into a batter, scraping down the sides once or twice. Spread the batter onto a silipat with as few holes as possible:

Spread the Batter

Use oil if it begins to stick to your hands:

Oil to cereal time

Bake at 200 for 1 hour and 30 minutes or at 350 for blank

Remove from oven and cut into shapes (a pizza cutter works wonders but I just used a sharp large knife.

Cut Cereal Shapes

Stick the cereal back in the oven and turn it off so they completely dry out. This takes about 1-1.5 hours.

Once dry make all of the pieces cereal size with your hands and then put them onto a board and bring them outside:

DSCN0755

Let Nodame sniff but not eat, she is not human:

Nodame

Maca Cereal MLM

Nutrition Breakdown per 3/4 Cup

Tigernut Cereal (6 Net Carbs Per Serving)

Calories: 222.2

Total Fat: 17.6 g

Potassium: 159 mg

Total Carb: 13.3 g

Dietary Fiber: 7.2 g

Sugars: 3.3 g

Protein: 6.5 g

DV: Vitamin C 3%, Vitamin B-6 5%, Vitamin E 2%, Calcium 5.2%, Copper: 15%, Folate 5%, Iron: 17.8%, Magnesium 25.5%, Manganese: 2%, Phosphorous: 13.3%, Riboflavin: 2%, Thiamin: 10%, Zing 12%

Hazelnut Cereal (Low Carb/4.2 Net Carbs Per Serving)

Calories: 237.2

Fat: 20.1 Saturated: 8.3 g, Poly 3.3 g, Mono: .5 g

Potassium: 106 mg

Total Carb: 9.5 g

Fiber: 5.3 g

Sugars: 1.6 g

Protein: 7.3 g

Cinnamon Toast Crunch

Total Fat:3.5 g

Saturated Fat: 0.5 g

Sodium 210 mg

Total Carb 24 g

Vitamin A, C, and Calcium 10% DV, Iron: 25% DV

Too Easy Tuna Salad: Zero Carbs

On so many days I arrive home starving, or tipsy, and need to just consume food. In general, keto makes you feel really full as your body is so satisfied by itself, but because of this full feeling I’ll forget to eat until about four.

At this point I could go the day without food and reach epic mental clarity, but if I’m in hunger mode I’ll just nom whatever is in oral vicinity with the ravenous force of a 105 pound goddess.

So in my mind cookbook there has to be quick and easy recipes that I can make without even having eggs or mayo. I run out of both of these constantly. Because of this simple mind cookbook I’ve been saved many a fast food caving cravings, and instead pack my body full of life nutrients.

Since taste is based on nutrients (science bitches), this tastes epic and makes for such easy travel food. Grab a lemon on the road from any random grocery store and you have a delicious lunch bursting with lemon and brain nutrients. All at zero carbs and friendly for the paleo humans.

Too Easy Tuna Salad MLM

Today I’m just going zero carb in order to detox from yesterday when I decided to scoop a 1/4 cup of honey into me.

Ingredients:

Can of Tuna (Read what to get and what to avoid here)

Juice of Half a Lemon

Two Dashes of Salt

Directions:

  1. Open can and take a few bites to make room for the juice.
  2. Squeeze in juice and add salt. If you can eat the rinds of lemons go ahead and chop it into bits and add those.

Just for you: our corgi Thor. Otherwise known as Thorgi

Thorgi

Low Carb Slow Cooker Oxtail

Adventurous Ainsley decided to randomly buy oxtail when at the farmer’s market. At this point the Internet is able to tell us how to cook any spontaneous decisions. My grandmother passed and my mother doesn’t cook so the Internet is my food nonny/mother chef. Father cooks really well, but I’m six hours from him and his specialties involve potatoes and tortilla chips which are both off this mouth menu.

I mouth rave over the Internet’s value of having recipes for any diet.

We have cooking classes at our fingertips in both videos and extensively beautiful blog posts. So when searching for ox tail I found this amazing man’s YouTube video:

My recipe draws a lot from his. If it were a stick figure drawing he’d have drawn everything up to the circle head. The main difference is how we wind up cooking the oxtails and that mine is a single serve. If you want a full on family size go with his marinade and then come back to me for the slow cooking and broth making.

Oxtail is one of those mouth ripping flavors you will never forget and I recommend at least trying it twenty times in your life. The flavor is reminiscent of ribs but with a rougher texture. Since the meat really needs to be marinated and cooked slowly the flavor really seeps in to every delicious moment.

Oxtail is also loaded with delicious body and mind nutrients. It is rich in electrolytes like magnesium, sodium and potassium. Oxtail also reduces inflammation which is linked to depression and anxiety.

The best reason to nom this mouthful of earthenly soaked meat is because it is delicious and really fills you up. The nutrients in it are perfect for the human body and so you feel deeply satisfied in mouth, body, and mind.

Slow Cooker Ox Tail MLM

Single Serve Slow Cooker Oxtail

1 lb Oxtail (try the local butcher or farmer’s market)

1 Lemon (optional)

2 Sprigs Thyme

2 Sprigs Rosemary

1/2 Teaspoon Cloves

1/2 Teaspoon Allspice

1/2 Teaspoon Salt

1/4 Cup Avocado Oil (or safe olive oil)

1 Tbs Worcestershire Sauce or Coconut Aminos

1/4 Cup of Spring Onions, Chopped

1/2 of a Yellow Onion, Diced or Sliced

2 Garlic Cloves, Smashed

2 Sprigs of Thyme

Directions for Marinade:

  1. Place the oxtail in a large glass container or any container that can hold all of the ingredients (I’ve used a loaf pan before and covered it in foil).
  2. Squeeze lemon juice over the oxtail and discard or chop up the rind into some soda water with vodka.
  3. Add the spices to the meat and rub them in with your hands (fair warning: make sure there’s no soap left on your hands after washing or it will leave a soapy taste in your meat).
  4. Pour the oil over the oxtail and the the Worcestershire sauce or coconut aminos.
  5. Add the onions, garlic, and thyme.
  6. Let marinade in the fridge for about 24 hours or as long as you can.

Slow Cooking Ingredients

1 Tbs Oil

1/2 Cup Coffee or 1/4 cup Pure Cold Brew Coffee

(without any water added)

3/4 Cups Coconut Milk or Broth

Slow Cooking Directions

  1. Heat oil in a pan.
  2. Sear oxtail pieces on each side for two minutes.
  3. Put all of your marinade and the oxtail into a slow cooker.
  4. Pour in coffee or pure cold brew.
  5. Pour in coconut milk or broth.
  6. Cook on low for eight hours.

Slow Cooker Oxtail Mind Lifting Mouthgasms

Visual Tutorial:

Marinade the Oxtail for 24 Hours:

Marinade

Place in Slow Cooker:

First Slow Cooker

Pour in Coffee and Broth or Coconut Milk

Second Slow Cooker Ox Tail

Cook on Low for Eight Hours

To Make Broth:

Once you’ve ripped all the meat from the bones go ahead and put them back in your slow cooker.

Bones Back In

Add another sprig of thyme or two and cover with water until the bones are just covered.

Slow Cooker Two

Cook on low for 12 hours and then strain out the bones and freeze or store the broth.

Radish Chips (Low Carb and Paleo)

Raw Radish Leaves and Chips

*imagine healthy tip and witty personal story here*

If you do want epically indulgent ear stimulation though listen to this playlist. You’ll also be listening to the sounds I’m writing this to.

Health Tip: Do not resist dancing

Woot. Thought of a health tip. So now you’ll just have to imagine a personal story.

Radish and Leaves Chips Mind Lifting Mouthgasms

Radish Leaves and Chips Ingredients:

Optional Drizzle: 

2 Tablespoons of Coconut Butter

1 Tablespoon of Coconut Oil

Gently melt on low heat together for 15 seconds and drizzle over leaves and radishes.

Radish Leaves Chips Ingredients:

Leaves of a Radish Bunch

Small Drizzle of Avocado or Human Friendly Oil (not canola or fake EVOO)

1/2 Teaspoon Salt

1/2 Teaspoon Various Spices (optional)

Herby spices work best

Directions:

  1. Preheat the oven to 200 to maintain enyzmes/nutrients or 300 for a ten minute quickie.
  2. Cut the leaves away from the radishes.
  3. Thoroughly rinse out the leaves of dirt. The human body does not like the taste of dirt so be thorough
  4. Dry the leaves with either a salad spinner or by vigorous shaking over the sink. If too much water remains the leaves will not chip up with the other leaves, but can be baked longer into chips.
  5. Cut the leaves and stems multiple times.
  6. Toss the leaves and stems into a bowl.
  7. Toss the leaves in a small drizzle of oil and salt (too much oil will prevent chipping).
  8. Spread the leaves out thoroughly onto a silpat lined baking sheet or a parchment lined sheet.
  9. Bake at 200 for one hour (checking at 45 minutes and every three minutes after) or 300 for ten minutes. Turn the chips at the halfway point.
  10. Take the leaves out of the oven and set aside.

Baked Radish Chips Ingredients

Bunch of Radishes

1/2 Tablespoon Avocado or Human Friendly Oil

1/4 Tsp Salt

1/4 Tsp Various Spices

Directions:

  1. Preheat oven to 200 or 375 for a fifteen minute quickie.
  2. Peel/scrape off any strings.
  3. Cut the radishes into chips.
  4. Toss the chips in oil, salt, and spices or spray with coconut oil:
  5. Line the chips out on a baking sheet.
  6. Bake at 200 for an hour (check every five minutes afterwards) or 375 for ten minutes and then flip and bake for five

Visual Tutorial for Leaves:

   Preheat the oven to 200 to maintain enyzmes/nutrients or 300 for a ten minute quickie.

   Cut the leaves from the radishes:

Removing the leaves

   Rinse the leaves and toss off the water:

Shaking in my Leaves

   Cut the leaf bunch a few times:

Cut Again

   Put the cut remains into a bowl:

Into the Bowl

   Toss the leaves and stems in oil, salt, and spices:

Toss

   Lay the leaves out on the pan. Really spread them out as the bunched ones won’t crisp up:

Spread Out

   Bake at 200 for about an hour or 300 for ten minutes.

Visual Tutorial for Radish Chips

   Preheat oven to 200 or 375 for a fifteen minute quickie.

   Shave off any hairs:

I need shaved

   Cut the radishes into chips:

Chip Me

   Toss the chips in oil, salt, and spices or spray with coconut oil:

   Line the chips out on a baking sheet:

Lay On Pan

   Bake at 200 for an hour (check every five minutes afterwards) or 375 for ten minutes and then flip and bake for five

Radish Leaves and Chips Mind Lifting Mouthgasms

Simply Raw Chocolate Recipe

The easiest chocolate is one part cocoa to one part coconut oil, but it can be taken further. If you are looking for a more solid and moldable chocolate then this recipe should fill your mouthly desires.

I would tell you about all the benefits of the raw goddess but I’m a bit queezy feeling today and I’m sure you can Google.

For me it’s just because it tastes like goddesses having a mating party on my tongue.

There is this method called tempering where you bring the chocolate to 150 degrees and it will stay more solid at room temperature, but this step is not necessary when it comes to taste. I have not personally tried tempering the chocolate due to having no reason to. At some point I’m sure I can bring it up to a little higher heat though and will report back.

Simply Raw Chocolate Ingredients

Chocolate Crumbles

1 Cup Cocoa Paste

1/2 Cup Cocoa Powder

1/2 Cup Coconut Oil

1 Teaspoon Coconut Sugar or Erythitrol (or more, my taste buds are off when it comes to sweetness)

1/4 Teaspoon Salt

Directions

  1. Take a double broiler, or a saucepan with water in it and a bowl on top, (you do not want the water to touch the bowl, even at a simmer as it will burn the chocolate).
  2. Bring the water to a simmer (do not let it boil) and let the cocoa paste melt. This can take about ten minutes so constantly watch and stir. Youtube and Instagram are acceptable distractions.
  3. Once the paste has melted stir in the sweetener and salt.
  4. Let the cocoa rest for about five minutes/until you can touch it without pain.
  5. Use your hands and mix the cocoa powder and coconut oil into the paste.
  6. Pour into silicone mold of some sort (I used a loaf pan).
  7. Either let the chocolate become solid in the fridge or let it sit out at room temperature until it becomes solid.

Simple Raw Chocolate Mind Lifting Mouthgasms

Pumpkin Innards Smoothie

Oh my bliisgore it is October! The people are allowed to be monsters and the monsters are allowed to be people. Halloween has been a favorite holiday inside me since I stopped crying from Hocus Pocus and the Boogyman in Nightmare Before Christmas. Those genuinely feared up my dreams for years with Jaws receiving random invites. The rebounding badassery of not crying apparently led to love.

Pumpkin pie is a top mouth love and will have to be recreated in keto/paleo form soon, but for now I’ve only had two pumpkins and the puree is awaiting potential pieing in the fridge. Avoid cans for now since the fresh stuff is piling out of the ground. It is time to embrace the pumpkins, even their insides, and even if you’re not a lady.

Oh and right now is the time to get your super nutrients all over your insides with the flu rattling around. I swear it’s nature’s form of turning us into zombies. The highest antioxidants are actually found in certain spices. Just you know, clove, allspice and the other common pumpkin spice ingredients. 😉

Pumpkin Innards Smoothie

Pumpkin Innards Smoothie Inner Ingredients:

Inner Strings of Pumpkin

1 Cup Almond or Coconut Milk

1 Avocado

1 Teaspoon Coconut Sugar or Erythitrol

1/2 Teaspoon Pumpkin Spice

2 Cold Brew Coffee Cubes

Directions:

  1.  Scrape out the pumpkin innards with your hands and set the seeds aside.
  2.   Put the innards into your blender along with the other smoothie ingredients.
  3.   Blade swirl all of the inner moments and pour them into a glass.
  4. Roast the pumpkin and seeds for the future.

Besides, you don’t want those unloved innards to come and haunt you 😉

Haunted Pumpkin