Need something for breakfast other than good ol' bacon and eggs? Nope, me either. Kidding, but seriously, rarely. I actually whipped up this yummy "n'oatmeal" book as a dessert to share with my friend one day, but breakfast is totally appropriate as well. Oatmeal doesn't feel like a perfect midsummer dessert or anything, but this bowl is light, filled with yummy fruit, and won't leave you feeling weighed down like traditional oats.
1/2 apple chopped + 1/2 apple diced fine
1/2 banana chopped + 1/2 banana sliced
1 handful coconut flakes
1/2 cup coconut milk
Blend 1/2 chopped banana, apple, coconut milk, and flakes in a blender until blended but still slightly chunky. Put in a hot pan on LOW, stirring regularly.
While your "oats" are warming up, gather your toppings. I went for more coconut flakes, the other 1/2 apple, diced fine, some banana slices, chia seeds, and the finale, a big drizzle of Jem Raw's Sprouted Almond Butter (you pick your favorite flavor- I can't choose!)
Pour mixture into a bowl and top with your choice of toppings and enjoy!
Posted on February 19, 2017 by Barefoot Provisions
Freezer fudge is my go-to when I need a little sweetness in my life. You can essentially melt coconut oil, mix it with anything, freeze it, and have fudge bites in a flash.
I usually eat our Nutiva coconut manna (pure coconut puree, exactly the same as coconut butter!) straight from the spoon because not only is it delicious, but it's an awesome source of healthy fats. It's also unsweetened, but naturally a bit sweet, so it's great for those trying to cut back on sugary things.
1 Tbsp coconut manna
1 Tbsp melted coconut oil
1 tsp coconut sugar or honey
I melted one tablespoon of this coconut manna in a small bowl, then blended in a tablespoon of melted coconut oil, mixed with a tablespoon of raw maca powder. Maca is great for endurance, energy, and even libido. It's got a deep earthy flavor, that is almost caramel like when sweetened with a sprinkle of low glycemic coconut sugar. I added a teaspoon of our coconut sugar to the melted oil/maca combo, then combined that mix with the tablespoon of the coconut manna.
I spooned a bit of the mixture in my silicon candy molds (leftover from Valentines Day apparently), then sprinkled with a few mulberries, cashews, and goji berries. After freezing for an hour, these were ready to pop out and enjoy for a nice little fat bomb, and treat for my sweet tooth.
Posted on February 18, 2017 by Barefoot Provisions
Have a hankering for a little bit of a treat but don't want to side track your aesthetic or nutrition goals? Collagen gummies might be just the thing you're looking for.
You crave bone broth, these days, right? But the way of the bone broth is not always as the bird flies. That's right, it's not always easy to get your hands on the stuff, or it's just too hot outside! And yet, you know what amazing nutrients are in broth, things like crucial amino acids, anti-inflammatory compounds, and more. Now, with no 24-hour simmer required, you can have those same nutrients in Collagen Protein Gelatin by Vital Choice. Their collagen protein is a 100% pure, pasture-raised gelatin powder. Gelatin will thicken in cold liquids. The amino acids contained in gelatin are therapeutic and are identical to the protein found in skin, nails, hair, bones, cartilage, and joints. Gluten Free, rBGH Free, Non GMO.
Collagen Protein is a traditional beef gelatin that will gel in cold liquids, it is useful for recipes such as mousses,jellos, or for mixing into hot liquids. Collagen Peptides on the other hand, are a unique formula that are able to dissolve in cold liquids, making them ideal as a supplement that can be mixed with liquids such as juice or milk.
Using gelatin is actually really simple. Just add a tablespoon to liquid for hot or cold recipes. Try these delicious Strawberries & Creme Gummies to get you started.
Silicon candy mold
1 Cup canned coconut milk
1 Cup strawberries
2 tbsp Sweetener of choice - like coconut sugar, less if using honey or stevia (optional)
2 Tbsp Gelatin
Begin by mixing 1 Cup of coconut milk with 1 Tbsp of sweetener if you like things a little sweet.
Put on the stove top to bring to medium high heat, then stir in 2 Tbsp gelatin slowly to avoid clumping.
Pour carefully with a funnel or scoop with a spoon into mold, filling halfway. Place in the fridge for 10-15 minutes until starting to firm.
While the coconut milk is in the fridge, blend 1 Cup of strawberries with 1/4 Cup of water, along with 1 Tbsp sweetener then add to a small pot. Heat to combine everything. Check on your coconut milk molds and if they're beginning to firm up pull from the fridge and add 1 Tbsp gelatin to the strawberry mixture, mixing well.
Pour to top off the coconut milk gummies with the strawberry mixture, taking a spoon and slightly mixing if the coconut milk is too settled. You don't want to create two completely separate layers as they might come apart when removing later, so try to slightly combine the two.
Refrigerate until completely firm and remove from molds.
Pop one for a nutrient dense treat, and enjoy! Grab some Collagen Gelatin now and create any kind of gummies your hear desires.
Posted on February 17, 2017 by Barefoot Provisions
If you've ever had the pleasure of visiting Austin, I hope you've had the pleasure of dining at East Side King. They make a variety of small bites and foods out of their food trucks with an Asian-fusion flare. What's awesome is that a handful of them (actually, a good portion) are gluten free.
One of my favorites is their beet fries with aioli. Who knows whats really in them, some kinda magic, but I did my best at recreating them with paleo ingredients and am pretty PUMPED about the results. Want to try them yourself? They were actually quite easy to make, so give it a shot below.
First chop up a beet into bite size pieces. You can blanch or steam them for a few mintues for less raw beets in the final product.
Toss in Otto's Cassava Flour to coat.
Now dunk the pieces into egg, and then toss back into the cassava flour. Toss around easily in your hands to shake off excess flour and egg breading.
Serve with Chipotle Lime Primal Kitchen Mayo for a delicious little treat.
Posted on February 15, 2017 by Barefoot Provisions
These tacos are simplicity at it's finest, however, they're 10000% delicious. Taco Tuesday is a day we'll celebrate anytime. Especially living in Austin, Texas, the unofficial taco capital of the US.
These tacos get a serious flavor punch from a little magical sauce called Chimichurri. Chimi-whatee? Say this: chimmy-churry. Simplicity. Just olive oil, fresh parsley, garlic, chilies, vinegar, and salt. Boom. You get all of that freshness in each little drizzle of this sauce. Our Chimichurri of choice is Elvio's Argentinian Chimichurri.
Chimichurri is made for protein. Beef, chicken, pork, lamb, venison, eggs, beans, you name it. Everything goes well with this versatile condiment. Does whatever you're cooking taste better with garlic and parsley? Then drizzle this stuff on! Plus, it's Whole30 compliant, and can be found in our Whole 30 Collection with our favorite approved and friendly condiments.
So grab a good slice of grass fed beef, some yummy sauce, and let's go!
4-6 tortillas (make a batch of Otto's Cassava Flour tortillas using the recipe on the back of the bag) *omit if Whole30
1/2 - 1 lb beef (we used a fajita steak cut)
2 cups cabbage or slaw mix
1 Tbsp ghee
1 tsp vinegar of choice
salt and pepper to taste
Lettuce cups *if Whole30ing
Start by mixing vinegar and mayo to create a thick but somewhat pour-able sauce.
Pour over cabbage/slaw mix in a small bowl and coat the mixture with the sauce. Set aside.
Prepare the tortillas according to the recipe and set aside.
Slice steak into thin strips and sprinkle with salt and pepper.
In a hot skillet, head ghee until fluid, and hot, then add steak. Bring heat up, cooking the steak quickly. Cook steak to desired temperature/color then remove and add to a large bowl.
Drizzle a teaspoon of Chimichurri over the steak and toss with tongs to coat. Continue to add sauce until desired amount on the steak is achieved.
Add steak to the tacos, top with slaw mixture, and dig in! If you're on a Whole30, use lettuce cups in place or tortillas.
Posted on February 07, 2017 by Barefoot Provisions
Sushirrito's are EVERYWHERE these days. One of the top food trends right now, I'd say. Essentially a sushirrito is just a jumbo sushi roll, and rather than cut into pieces, it's cut in half — practically a burrito. These are a delicious treat, but often times are fillllled to the brim with sauces of questionable ingredients, and a heavy serving of rice, which not all paleo folks can handle.
I'd tried my hand at sushi rolls before, see here, and was up for the challenge of creating my own sushirrito. It was EVERYTHING I wanted it to be, and more. 100% deliciousness, if a little messy.
First, gather and chop, slice, cut, prepare your ingredients.
For two large rolls, we used:
8 oz cauliflower rice, slightly cooked to soften
4 nori wraps (seaweed paper)
1/2 red pepper (sliced into strips)
1/2 cucumber (sliced into, long cubed strips)
2 carrots (sliced into, long cubed strips)
1 avocado (cut in half, then sliced and scooped out onto a plate)
meat of choice (I opened for some chicken curry I had leftover in the fridge - you can use sushi grade fish if you prefer, or even some wild caught canned salmon)
optional sauce: Primal Kitchen Mayo, Chipotle Mayo, or Coconaise (all found here)
optional dipping sauce: coconut aminos
First, lay out one sheet of nori (seaweed paper) on a flat surface, then lay a second sheet beside it, slightly overlapping by about an inch or two. (basically giving you a longer sheet.)
Scoop half the cauliflower onto the paper, and spread into a thin layer, taking up about half the paper length.
Pile the veggies on, in strips from top to bottom, then top with mayo, avocado, and desired fillings. I did mine a little closer to one side of the paper, this is going to be where you wrap first.
Starting at the side closest to the fillings, slowly and tightly start rolling to form your "burrito". The moisture form the cauliflower rice should help make things stick to the paper. The ends might be slightly harder to keep tight. Once fully rolled, use a sharp knife to cur the burrito in half.
I like to pinch together the end (that might have a little less filling than the other end that was the center before it was cut) while eating so that nothing spills, however, be warned this can be a messy dish.
Sprinkle some coconut aminos into the burrito and dig in!
Posted on February 03, 2017 by Barefoot Provisions
A creamy kale salad is literally what my dreams are made of. I feel awesome eating a ton of kale, and the creamy dressing always makes it taste AMAZING.
Over the last year or two, I've made a gazillion dressing/sauce recipes using tahini and nut butter for yummy salads (some of my favorites include Minimalist Bakers and Melissa Joulwan's) but this one I'm sharing is one I've been eating constantly this round and just love it.
You'll need (serves 1 large salad)
1 Tbsp Sesame Seed Butter/Tahini
1 Tbsp coconut aminos
1-2 Tbsp coconut milk, almond milk, or preferred milk to thin
Combine ingredients in a small ramekin.
Massage kale with a little lemon juice and let sit until softened a bit. Pour dressing on, mix well, then top with your favorite salad fixings. We really love our CB's Umami Pumpkin Seeds on a kale salad. Grab some here.
Posted on February 01, 2017 by Barefoot Provisions
Come gather around the warm glow of the fire and listen, watch, share, discover, and be inspired by the conversation. It is here where we explore stories, and new ideas. Pull up a rock.