Root Veggie and Ginger Skillet Frittata

Root Veggie and Ginger Skillet Frittata

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Root Veggie and Ginger Skillet Frittata
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large skillet, heat the coconut oil over medium-high heat.
  2. Cook the carrots and turnips until soft.
  3. Pour the eggs over the veggies and season with salt and pepper and ginger.
  4. Let the eggs set slightly before flipping over.
  5. Once the eggs are cooked to the desired doneness remove from the heat.
  6. Top with green onions and serve.
Grandma’s Famous Bread and Butter Pickles

Grandma’s Famous Bread and Butter Pickles

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Grandma’s Famous Bread and Butter Pickles
Course Side Dishes
Servings
Ingredients
Course Side Dishes
Servings
Ingredients
Instructions
  1. In a large bowl or container place sliced onion and cucumbers, sprinkle with canning salt, cover with ice.
  2. Refrigerate for three hours.
  3. In a large pot, bring to a boil, the sugar, mustard seed, celery, turmeric vinegar, peppercorns, and ginger.
  4. Sugar should be dissolved and boiling.
  5. Then drain the pickles and onions well.
  6. Add to the boiling mixture.
  7. Immediately fill pint and quart jars with cucumbers, onion, and juice mixture.
  8. Leave 1/2 inch headspace for expansion (follow instructions with your canner).
  9. Process for 30 minutes keeping the temperature at 180 degrees Fahrenheit.
Recipe Notes

A few more tips:

  • Always label and date your jars so you know when you made them.
  • Store pickles in a cool dark place
  • Follow your canner instructions to a T
  • Always check your seals
Grandma’s Famous Dill Pickles

Grandma’s Famous Dill Pickles

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Grandma's Famous Dill Pickles
Course Side Dishes
Servings
Ingredients
Course Side Dishes
Servings
Ingredients
Instructions
  1. Process jars in canner according to canner instructions.
  2. In a saucepan combine vinegar, water, salt, and sugar; bring to a boil.
  3. Place 1 teaspoon dill seeds and 1 clove of garlic into each jar, then pack in cucumbers.
  4. Pour boiling mixture over cucumbers leaving 1/2 inch headspace for expansion.
  5. Process 30 minutes keeping the temperature at 180 degrees Fahrenheit.
Recipe Notes

A few more tips:

  • Always label and date your jars so you know when you made them.
  • Store pickles in a cool dark place
  • Follow your canner instructions to a T
  • Always check your seals
Perfectly Peachy Coconut Smoothie

Perfectly Peachy Coconut Smoothie

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Perfectly Peachy Coconut Smoothie
Cuisine Smoothie
Servings
Serving
Ingredients
Cuisine Smoothie
Servings
Serving
Ingredients
Instructions
  1. In a blender, place coconut milk, water, frozen peaches, coconut butter, Saving Dinner Perfect Paleo Protein, Saving Dinner Fibermender and Saving Dinner Just Juiced Greens (optional)
  2. Blend until smooth and enjoy!
  3. It's ok to add a tad more milk of your choice if a thinner smoothie is preferred.
Chicken and Pepper Stir Fry with Bitter Melon

Chicken and Pepper Stir Fry with Bitter Melon

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Chicken and Pepper Stir Fry with Bitter Melon
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Instructions
  1. Mix soy sauce, ketchup, ginger, and garlic in a re-sealable heavy-duty plastic bag.
  2. Add chicken; seal bag and turn to coat with marinade.
  3. Let stand 15 minutes.
  4. Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat.
  5. Add bitter melon, green onions, and bell peppers; stir-fry until crisp-tender.
  6. Remove from skillet. Heat the remaining 1 tablespoon oil in a skillet.
  7. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center.
  8. Stir in bell pepper mixture.
  9. Serve over rice.
Recipe Notes

Parboiling bitter melon: Bring a large pot of water to a boil. Cut the ends off the bitter melon and cut in half lengthwise (do not peel). Remove the seeds and white pith from the middle of the melon with a small spoon. Cut the melon diagonally into thin, 1/4-inch slices. Place the sliced bitter melon in the boiling water and parboil until it is just tender (2 - 3 minutes). Drain.

Pan-Seared Salmon with Coconut-Herb Greens

Pan-Seared Salmon with Coconut-Herb Greens

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Pan-Seared Salmon with Coconut-Herb Greens
Course Main Dish
Cuisine Keto
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto
Servings
Servings
Ingredients
Instructions
  1. In a medium saucepan, stir together the first 3 ingredients along with 2 cloves garlic, coconut aminos, jalapeno, 1/2 the cilantro, and 1/2 the chives, over medium heat.
  2. Bring it to a low simmer for 2-3 minutes then remove from the heat and set aside.
  3. In a large skillet, heat 2 tablespoons of the coconut oil over medium-high heat.
  4. Cook the salmon, skin side down for 2-3 minutes per side, or until each side has a nice seared crust and is cooked through to the desired doneness.
  5. Remove the salmon from the skillet and place half into an airtight container and store in the refrigerator for later use.
  6. In a separate skillet, heat the remaining coconut oil and add the spinach and remaining garlic, salt, and pepper to the skillet with the remaining ghee.
  7. Cook until the greens wilt, about 2-3 minutes.
  8. On 4 serving plates, place some wilted greens, a piece of salmon, and then pour over some of the coconut-herb sauce to serve.

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