Category Archives: paleo

Ghee Chocolate

Ghee Chocolate Final

 

Do you want life to become too easy when it comes to chocolate?

 

Mine is.

 

Let me convert you to my ways.

 

My blisffully deep, chocolate coated and soaked ways.

 

Your brain and mouth shall be ours and so much chocolate will take you into it that you’ll be licking through the cocoa’s melted bliss for hours. Then you’ll realize you never want to escape, and sink in, and be ours forever.

Chocolate drives me insane.

Okay so ghee chocolate. I was going to make a too easy coconut oil chocolate recipe. I just mix a 1:1 ratio of coconut oil and cocoa powder together and it is all my body wants for hours. I feel so synchoronized with it. My body understands it, and has even mapped it in my brain with a permanent spot. Oh yes. Your body maps the nutrients you give it like connections to life. It’s like when you search for someone in a room and find them. Your brain just has these maps of resources. Where’s Waldo but for food.

My most potent brain map connections are to meat, oils, fats and cocoa powder. To combine oil, or any fat, with cocoa, is just a mind symphony reaching through my brain. It connects. My taste explodes with the flavor it knows, and I’m in bliss.

Ghee chocolate was a spontaneous desire and it was so delicious and looked so beautiful I just had to share it with you. It has a more buttery taste than the coconut oil, but I really enjoy it. The taste is a bit more like browned crispy butter fondling chocolate. I love it. In fact, I’m about to go make some more. I might not even chill it.

Update:

I didn’t. It’s incredible both ways. Try it both soft and hard.

Ghee Chocolate

Ghee Chocolate

Ingredients:

1:1 Ratio of Ghee and Cocoa

You can even turn life to epic mode and make ghee yourself.

I use this cocoa. To make your own go to cherry forest.

This will taste bitter at first, but your mouth and taste buds will adjust through time. Have a bit of it and let it be bitter, then add in a bit of sweetener and decrease each day so you can get closer and closer to cocoa.

Cocoa Butter Me

Directions:

Mix together and refrigerate to desired consistency. I like mine about thirty minutes in between soft and hard.

You can also use this as a glaze or pour it over ice cream. I just love it straight. It’s as good as a shot of Lagavulin, and I don’t type that lightly.

Lime Zested

Optional Add Ins

Lime Juice

Lime Zest

Fleur De Sel

Sea Salt

Cinnamon

Berries

Tiny Swirl of Honey

Visual Tutorial:

Mix one part cocoa powder to one part ghee.

Cocoa Butter Me.jpg

Mixing

Consistently Drip Worthy

For a thicker consistency add more cocoa:

Add more Cocoa.jpg

For a more smooth consistency add more ghee:

Add more Ghee.jpg

Let it set in the fridge:

Intensely run yourself over me.

You can even sprinkle on salt once it’s set:

Sea Salted Chocolate Final

You can also squeeze in some lime juice:

Lime Chocolate.jpg

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Low Carb Slow Cooker Spaghetti Squash with Chocolate Stout Meatballs

Chocolate Stout Meatballs with Slow Cooker Spaghetti Squash.jpg

Now there are some things that you give up when you go low carb. You say pish posh to bread and its lack of nutrients. You even scold it for taking away from the flavor in burgers. Meat is the true mouth king there.

You do cry at giving up fruit, but your taste buds bow to you within weeks. They appreciate the subtleties in berries and your body loves still being in control.

I never cared for pasta.

The thing I still love in moderation is beer, specifically Icelandic beer. I have a deep infatuation for Iceland. The music makes me dance, the water makes my soul sing and drip out magic and the images of the place get permasoaked into my mind.

This is my favorite 8 tracks playlist of Icelandic tunes.

If you are gluten free as well then they have some gluten free beer already on the market. If you aren’t low carb you could even use cider. I let in a couple of vices in order to make this diet a lifestyle. Beer and the occasional sip of root beer are these vices. Oh and Trader Joe’s green tea mochi. Oh my soft mouthgasm happiness. Mochi ice cream.

Mochi is the main reason I love Japan. A tiny life goal of mine is to make the keto version. Sadly the main flour ingredient is rice.

I still keep it under twenty carbs a day for the sake of keto, and because that’s right where my body loses control and asks for cupcakes.

I mean….we can still have cupcakes. Just keto cupcakes. There’s this stain of strawberry cupcakes in my head though. Wal-Mart ones. I super cheated the first week of keto and ate like twenty cupcakes….*cough* They were so good. Now that I no longer like the taste of sugar those get to remain a memory. When you have old favorites after curbing that sugar addiction your memories get soiled and you have to spit out the taste. Those cupcakes get to remain a delicious mind memory.

Eventually you stop even craving fluff though, your body just asks for meat and veggies and its all it wants. Takes years but it is incredible feeling.

Now on this chocolate stout slow cooker spaghetti squash and meatballs. This memory will always be delicious and it will even deeply take your mouth for years to come. The chocolate and beer both give you earthy flavors that get to soak into the spaghetti squash. I added some fresh thyme for some flavor lifting, but if you just want that chocolate and stout manly vibe then don’t even bother.

This recipe is deeply inspired by I Breathe I’m Hungry’s low carb bison balls in red onion and chocolate stout gravy.

For the Meatballs

1 Pound Ground Beef or Primal Blend

1 Happy Egg

2 Tablespoons Coconut Flour or 1/3 Cup Almond Flour

1 Tsp Worcestershire Sauce

1/2 Tsp Cocoa Powder

1/4 Tsp Cinnamon or Allspice

1 Tbs Avocado or Coconut Oil

1 Cup Chopped Broccoli (Optional)

1 Tsp Salt (Salt once in ball form to keep it on the outside)

For the Gravy:

2 Tbs Butter (Preferably Kerrygold for ultimate mouth seduction)

1/2 Cup Red Onions

1 Cup Dark Beer (Or wine, or beef broth)

2 Tbs Butter (Added at the End)

For the Spaghetti Squash

Spaghetti Squash

1.5 Cups water or

1 Tbs Avocado or Coconut Oil (if using oven)

Directions:

  1. Prick the squash with a fork 10-15 times. Pop the whole spaghetti squash into the slow cooker with 1.5 cups water and cook on low  four to six hours or high for three to four hours. Alternatively bake in the oven by cutting it in half and cooking it in a baking dish with oil for 40 minutes at 375 degrees.
  2. Thirty minutes before the squash is finished cooking start the meatballs. It will need 15-30 minutes to cool and the meatballs take about 45 minutes.
  3. Combine all the meatball ingredients, except the salt and the oil. Form them into 15 balls and then sprinkle salt on each ball.
  4. Heat your oil in a cast iron and cook the meatballs for 2-3 minutes on each side or until browned on each side. Remove the meatballs and add the butter to your pan. Toss in your onions and let them soften. Add the broccoli and let it sear a minute. Season with salt and add beer. Stir the meatballs and everything together.
  5. Cover, I used tin foil to cover it, and let it simmer. I let it simmer about ten minutes and it was already reduced perfectly, but mine seemed to go fast. Watch carefully. Remove the cover and let it simmer until reduced, stir in the butter and reduce to your texture desires. Stir in the butter.
  6. Remove the guts of the spaghetti squash and either pour the meatballs and broccoli directly in, and use the spaghetti squash as a bowl, or pull out the pasta and top with meatballs and chocolate stout beer gravy.

Visual Guide:

Enjoy 😉

Nutritional Info for 5 Servings with Guinness

Calories: 427, Fat: 29.3 g, Sodium: 210.2 g, Total Carb: 13.4, Net Carb: 10

 

 

Mayo Fondled Broccoli: Caveman Friendly

 

Make a Tree.jpg

My mouth has been captured by the earth’s intimacy.

The way two flavors get to know each other, with no third wheel to roll the flavor away, is like an earthgasm into mouth heaven.

I love how the mouth gets to fondle and understand each flavor, and know how the combinations either go together or fail together.

Your mouth feels like the knowledge savant of food. Careful though, you might start wearing a chef’s hat everywhere.

 

It turns out that cold broccoli and cold mayo combined does not give you the fullest flavor of this earthy combination.  My mouth went…almost love, almost. Cold takes earthy and tries to make it …airy? I don’t know. Something is just wrong with it.

Maybe for a summer fresh flavor, but right now the weather still fills the cold role for our bodies. As such, fire must grasp our food and bring out the deep flavor lying in the roots of our vegetables, the fats of our meats and the pulps of our fruit. For now, stifle your fresh broccoli memories.

But then, oh but then, if you let a cast iron lick its flames into that tiny green tree, you get to know the combination of egg and oil turned into a silky and fluffy mouthgasm of deep pleasure entering a deep, earthy crunch.

Make room for delicious new memories to store themselves inside you. Just a couple of paths need forged from broccoli to flame and from there to mayo. You’ll never regret this connection. If you do then my apologies, I’ll find a path for your taste buds delight soon.

Maybe.

Lately I’ve been taking grapefruit slices and rustling the flames into their pulp to add a deep and charred taste to my favorite fruit. Somehow the heat both brightens and deepens the taste, while pushing the bitter out.

Grapefruit is also lower in carbhood, so I can get in four slices without knocking my body out of ketosis, and oh how it loves being in ketosis. 

I should try cast iron lemon slices soon…maybe drizzled in vanilla coconut butter.

Do keep these fruits in their skin. It pushes all the flavor deep inside.

Now then, on this broccoli grasped in fire and loved in mayo. In summer you crave that bright and burst flavor in your food. Your mouth goes bliss for basil and you put cilantro on everything Mexican.

None of that sounds delicious in your imagination right now because fresh is not what your body wants. What you get instead is the primal caveside of your soul telling you it is time for earth’s deep flavors. Your body is telling you to put cast iron broccoli and mayo inside it.

I used payo, a paleo mayonaise that uses macadamia oil. Macadamia gives an earthy touch to the mayonaise that I love, but it was megaweird at first. Only because I’d never known it before. Talk about mouth confusion. Within days it accepted the flavor and now I think it is going to be my go to mayo. You can easily make your own mayo, and I suggest doing so at least once to feel the power. So fresh and so easy. Currently I don’t have a jar that fits my immersion blender though so it’s annoying and I get less fluff and more…opposite of fluff.

 

I should find a bigger jar.

Mayo Fondled Broccoli:

A Low Carb and Paleo Snack

 

Broccoli

Ingredients:

Tablespoon of Coconut Oil

Broccoli

Mayo (I used Payo)

Dash of Salt

Directions:

  1. Turn your flames or burner to medium heat and add a tablespoon of coconut oil to the iron.
  2. Lay the broccoli in the coconut oil and allow the oil to heat the broccoli for about a minute and a half. Then flip the broccoli and add a dash of salt. Allow it to heat through for about a minute. Use your hands. If it is too hot to touch then flip or remove from the pan. You want it just hot enough that you can still hold it without there being any cold left in the stem.
  3. Fondle the broccoli with about a teaspoon of payo per tree and increase per mouth desires.

Broccoli Candle

 

Caveman Alternative:

  1. Scrape energy together into fire
  2. Use a knife or your teeth and  create a sharp point to a stick
  3. Stab broccoli through the stem until it is firmly on the stick
  4. Slowly turn the broccoli while counting down from sixty three times in your head
  5. Remove from flame and add salt
  6. Have cavewife find and egg and oil.
  7. Find a cup, put in the egg and oil, cover and shake vigorously, or put the egg and oil in your mouth and vigorously shake your mouth around.
  8. Put the broccoli in your mouth or dip it in the cup.
  9. Feed each other or just yourself.

Top Five Real Life Reasons I Eat Low Carb and Paleo

Fuck

I’ve finally gotten past the cult mind of keto. 

Oh how that mind led into crazy thoughts of fear rebounds.

I categorized everything that wasn’t low carb as unable to enter me and not meant for human consumption.

I even thought that the only natural diet is keto since humans used to eat mostly organ meat and there were two men in New York that only ate organ meat for years and were incredibly healthy. More on those studies later. Why to Eat Organ Meat will need to be a dedication post to organ meat’s delicious body fondling

Carbs are no longer demonized in my brain. Plenty of cultures thrive on them. The combination is where the mind gets confuzzled over how to function.

From my self study in The Box of Chocolates Experiment, where I ate fast food for a week, vegan for a week, vegetarian for a week, paleo for a week and then finally low carb and paleo, I learned to not fear food anymore.

Through this self experimentation my brain and body learned that low carb is truly the lifestyle for my body. No other lifestyle makes me feel vividly in control of food and mind.

The paleo combo basically means I go for foods that are closest to what we think the human body naturally desires This seems to be ancestral and location dependent, but I think it might revolve around what mummy ate while you were in the womb. A seasonal diet of fats in the summer and roots in the winter would also make more intuitive sense than doing either year round. Oh nutrition research 😉 Eventuallly I hope to create a diet equation that takes in the availability of food possibilities, based on your current location and time of year, and create a daily diet just by having an ap on your phone.

I recently  cut out nuts due to their phytic acid preventing nutrient absorption. I self tested and realized they do inflame me, no matter how much I tell my body to love them 😦 .It still convinces me into almond milk lattes sometime. Mostly because favored coffee shops don’t carry coconut milk.

I just use coconut butter now instead of nuts, and it tastes even more mouthgasmingly delicious, especially if you toss in half a vanilla bean. You don’t even have to scrape it.

I also avoid dairy since it keeps causing bloating/gas unless I get it local and not pastured. Most of the time getting unpastuerized dairy is too hard. Kalona SuperNatural is my go to brand if I’m craving that dairy inside me

IMG_20150803_180531

My Top Five Reasons for Following the Keto and Paleo Lifestyle

 1.  My Mind and Body Have Full Control Over Food and Themselves.

I spent many years of life addicted to sugar and did not even know it. So much hunger would ravage my being every three hours and want to bite all my friends until they gave me food. Cupcakes got to fill my life though so I had that going for me, which was nice.

This body was simply ravished and out of control of itself in its nutrient deprived state. Sadly, sugar blocks nutrient absorption.

The moment I have sugar these days I’ll wind up overeating and constantly thinking of that sugar goodie. Ask my family about when they convinced me into eating one donut and I had to sneak the bag into the bathroom that night because I couldn’t stop thinking of them. A picture was taken for my other blog/in order to help out others who think sugar addiction is their fault.

Donuts

The brain switches to hibernation needs and wants you to store food. Hibernation preparation 😉

Wicked Sing a long Pic

Many humans  adapt, just like we can to any other drug, but when you get off sugar you lose those adaptations and it becomes intense when you put that drug inside you.

I finally have no out of control cravings for food. Even if this body switches out of keto for a few days it winds up over eating and thinking of food all hours of the day.

While in ketosis I barely think of food throughout the day and when I do there’s still full control. It’s even easy to eat once a day and highly preferable.

Haha this post is getting so long it’s like a love letter.

The meat or the veggie or the fat can even be switched with no fear. I used to fear not having cupcakes in the cabinet or being deprived of sour patch kids in my backpack. Energy drinks were especially hard to be without. I’d try and pull them from the clouds. It’s so nice to not be paying for addiction anymore. Money money money.

I’m also almost off all drugs, including caffeine, alcohol and grassy things. The idea would have horrified me a year ago, but now I enjoy the way my body feels at a complete balance. The process is slow but we’re getting there. Eventually I plan to make detox week meal plans for each to help out my fellow species that also knows of drug boxes. We can barely socialize without them 😉

IMG_20150813_143654

 

  2. No More Mental Illnesses!

Those words used to make me cower at the possibility of telling other humans something so crazy. Pshh. Mental disorders are from abuse they say. As a human that tried for years to cure my ADHD, OCD, anxiety, suicidal thoughts, dissociation and a general disconnect to life without any food change, I can now tell you how crucial having nutrients is. Without them your body simply cannot connect to life. This includes memory and love and learning and all the things we believe humans just have.

Hell, I even did a 45 day study tracking 65 pieces of mental data to prove it. Mwahahah. Proof. I would have needed it if someone dared to say they could cure the blissfuck demon in my head.

My demon shoo.

When you detox from the foods that are causing your pain, and then get back on them, you can finally tell where all that mind bullox was coming from. Seriously though, I have a Reese’s and want to rip the skin from the faces around me and watch the blood pour out. Every time. I wish I was kidding. A fifth of my life goals revolve around sticking myself in a room with nothing but  me and a journal. I eat just organ meat for two weeks and they put me in a machine each day. Then they give me McDonald’s for a week and watch my brain again. I have no doubt I can prove mental disorders are from toxins in food or whatever all else is in the foods that mentally disordered minds.

I also enjoy just being alone. Solitude doesn’t give an awareness of pain. The pain is gone.

I used to have autofear any moment I was left alone with this mind. There would be impulses to play games, talk or get online. The anxiety at being around other humans was also fierce. Now I can sit in a room with just me or sit outside for hours and there’s no fear. I actually enjoy the solitude of my innards. That feeling just started happening in the last six months. All the years before this just held so much fear in every silence. Cleansing that fear is a demon on steroids, but it can be done if you’re willing to access every part of that fear and adapt to it. Your mind needs the right nutrients to be able to adapt with. No worries lovers. There is organ meat.

IMG_20150601_151821

  3. All of My  Food Dollars go to the Highest Nutrients They can Buy

I’m a just out of college kid that’s in the American economy. In college I learned to budget when it came to food. This was a new feat after growing up with loving and rich parents. Mmmm sheltered life was amazing. Learning how to survive is even better. When choosing between rent and food there’s a lot of dollar menu nomming.

When first starting keto and paleo I feared losing all the fluffy baked goods, the nuts, the fruits and the bread. From this fear  I splurged out on coconut butter, hemp seeds, gut biome supplements and high quality almond butters.

Yeah…I was spending all of my extra money on food and didn’t even care because it made me feel so good and it blissed me into excitement bubbles. I’ve popped most of them and now I don’t really buy anything that isn’t fresh. No more overpriced jars when you can make your own coconut butter. On the last run I added juniper berries to make it taste like gin. Oh my god we can be friends just so you can come over and try it. Om noms.

I get organ meat from a local butcher and veggies from the farmer’s market. I do get avocado oil and Kerrygold butter as splurges if I’m not just using the bacon’s grease. I just accepted that my body doesn’t like pork though, so I’ll have to switch to turkey bacon. It actually tastes better to this mouth, which double means I should be eating it instead. Taste really does center around what nutrients your body has adapted to. That’s why foods that were once bitter to you now taste like amazeballs soaked in whiskey..or gin. Depends on your mouth adaptations 😉  I won’t concede to the idea of white wine. That’s just wrong. Change your mouth.

….dry is okay.

4. Everything I Put in Me Tastes Blissfucking Delicious.

My mouth is getting so picky now. I cut back on all spices because I feared them hurting my brain from any toxins I didn’t know in them. Organic ones are expensive. I also keep killing all the herb plants that come into my care. Deathcare moreso.  So for the last months I’ve just been eating eggs, meat, butter, and veggies with only salt. I don’t even like pepper anymore. Makes me cough.

They all taste so good now though! All the delicious flavors of them get to come fully through to the point you don’t want anything else in your mouth. I’ll even try to combine the meat and egg in one bite and my mouth is like nah man, one at a time. 

I get mouthexcitement from dried herbs in tea or my personal kombucha. Vanilla kombucha is mouthgasming delicious. I’ll share a recipe soon. Oh and if I can find fresh herbs those are very mouthloved, they’re just too expensive now that it’s winter.

Oh and extract water:

IMG_20150712_092421

So now I can taste every ingredient incredibly well and it is amazing. Food has never tasted so good now that my mouth fully understands the meat, veggie, or spice inside it. An egg with just salt is all I want in life, and some oxtail. Right now I’m in Marfa though and can’t get organ meat…it’s really hard to not have it actually. My body calls out for it like the animal it is.

5. So Skinny. All the Time.

If I go high carb for even three days I lose my 105 pound goddess body. I know high carb works for some bodies, but this one just rejects it. My mind also slows down and instead of the 6-7.5 hours of sleep I need on keto I wind up sleeping for 8-9 hours. I’ll just stick to keto 😉

I also barely exercise. I do yoga about three times a week and go for twentyish minute walks a day. That’s it.

Raw Eating

 

This ‘diet’ is totally for life 😉

 

 

Enjoy life and everything you put in it.

 

 

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Low Carb Bison and Whiskey Burger

If you’re looking for a new whiskey to add to your favorites then I’m just going to take over that decision for you. It’s going to be Garrison Brother’s.

They’re also from Texas so our roots grow us together. 

My wonderful parents gifted me a bottle for Christmas and now I’m cooking with it in anything that seems able to soak up whiskey. I mostly add a dash of it to my onions as they’re browning and just let the flavor soak right in. The taste is full bodied and sinks all the way into your mouth and even soaks the back of your throat.

Now this burger takes everything good in life, not counting everything just as good, and brings them it together for one meat and alcohol deep mouthgasm of a moment. The whiskey gets time to soak into the meat overnight and my mouth thinks it brings the flavors of both to a new level of pleasure.

I live the single keto life so I just made enough for one, but you can easily increase the amounts based on your human feeding needs.

 

Final Bison Whiskey Burger

 

Ingredients

1/4 Pound Bison Meat

1/2 Teaspoon Bourbon Whiskey 

1/2 Teaspoon Worcestershire

1/4 Teaspoon Salt (or to taste)

1 Tablespoon Butter or Coconut Oil

2 Teaspoons Chopped Onions

1 Fried Egg (optional)

Dash of Salt

 

Egg and Bison

Directions

  1. Combine the bison meat, whiskey, and worcestershire and let them marinate together in the fridge overnight.
  2. Take the meat out to rest for thirty minutes. When there’s ten minutes left slowly heat the onion in the oil or butter.
  3. Combine the onions and bison meat together and turn the heat to medium.
  4. Crack an egg in the pan to fry with some oil
  5. Cook the meat in the onion oil to your preferred level. I cooked it about two minutes on each side at medium heat for a rare burger.
  6. Add salt to the burger (apparently we’re supposed to do it after rather than marinate the burger with salt to retain moisture)
  7. Add a dash of salt to the egg and put it on top of the burger.

 

 

Lettuce Shell Tacos

So simple a post isn’t even needed.

In fact you don’t even need to read these words because you have everything you need from the title.

These days I actually go for simple over any casseroles or chocolate fudge crumb bars by All Day I Dream About Food (with an added self twist of blackberries stuffed into the gooey fudge center).

 Most of the time I salt some meat and gently cook it. Then I pair it with a veggie cooked in the meat juice and drizzled in oil or finished with butter and a touch of salt. Maybe I’ll add cumin if it’s a funky night.

Honestly, going to the trouble of cooking beef in taco seasoning and chopping up tomatoes and then having to open a sour cream container and plop it over the meat sounds like too much. Then you have to figure out how to use all that sour cream before it goes bad.

Some days though I want extravagance in my mouth and tacos are my old school Ainsley favorite. I’ve graduated but just up to lettuce being the shell instead of a topping.

Cons: No crunch and messier

Pros: Get more flavor and lettuce has way more vitamin A than a shell

P.S. please don’t make this healthier with the idea of kale tacos. That’s too far.

 

Lettuce Shell Tacos

Ingredients:

Head of Wide Lettuce Leaves

2 T Avocado Oil (or other)

1/2 to Full Pound Ground Beef (dependent on amount of people)

Taco Seasoning (DIY)

Your favorite taco toppings (I prefer cilantro and sour cream these days)

 

Directions:

  1. Cook beef until brown then add the taco seasoning with the oil and mix thoroughly
  2. Spoon the meat into the lettuce shells.
  3. Add toppings as desired.
  4. Either save the rest of the head for a salad the next day and use leftover meat or make into a salad to go with the tacos.

Bacon and Celery Root Egg Skillet

Bacon and Egg Skillet MLM

 

Didn’t even get the word leeks to fit into that fully stuffed title.

This casserole/skillet will leave you just as deliciously filled and nutritiously plump. Oh wait, it’s low carb and keto friendly so plump is never on the menu. 

Eat delicious foods that keep your body at a weight losing detox is the slogan of the keto world. We up those fats and cut the carbs to where every bite is fully sweetened with only the subtleties of food flavor.

This skillet cuts potatoes and instead uses celery root. I use this veggie wonder of low carb nighthood to make up for the lack of potato in my life all the time. At this point the potato seems dull in comparison to my favorite veggie. I cut it into fries and just fry them in a cast iron with salt and oil. I put them into stews and even spiralize them into soups. Celery Root even freezes well. What more could you ask of nature? Celery root’s main awakening into my mental food cookbook happened after having them in this celery root chicken and mushroom alfredo. Once you go celery you never go potato again…except when you twin brings home leftover BBQ stuffed into a potato and you really want that BBQ?

Holidays just make carbs  soooo accessible. I miss the keto feels of mind clarity and body readiness though, so I’m kickstarting back into the low carb world with this skillet.

The celery root has more crunch to it’s munch than the easily softened potato, but I love how the root gets soft and absorbs up all the flavor you can offer it, but still keeps some of its crunchy texture. The longer you cook it the softer it gets, but I recommend cutting a few strips off before making this dish and eat a piece raw, a piece raw and salted, and a piece that’s been cut into a fry shape and heated in the skillet for about two minutes on each side. That way you get to fully experience what this root can offer you.

Bacon and Celery Root Egg Skillet.jpg

 

Ingredients:

4 Strips Bacon

7 Eggs

1/4 Teaspoon Salt

1/4 Cup Coconut Butter

1 Cup Celery Root (chopped or sliced)

1/4 Cup Chopped Leek Leaves (optional)

Directions

  1. Preheat oven to 200 degrees.
  2. Cook the bacon mostly through and then set aside (will finish cooking in skillet).
  3. Pour about two tablespoons of the grease into a tiny saucepan and gently melt it with the coconut butter.
  4. Beat the eggs and then add in the celery root, leek, and chopped bacon.
  5. Cook over medium heat for about three minutes and then pour the melted coconut butter and bacon grease over the eggs.
  6. Transfer the skillet to the oven to finish cooking for about 10-15 minutes. I like my eggs barely cooked through so if they taste undercooked just pop them in for about five more minutes. Avoid overcooking though because they start to taste hard.

 

 

Make it paleo by foraging for it outside. You could even hide it and let your friends find it for ultimate cavemaning. Tools required: Spatula.

Foraged Skillet