Sauteed Parsnips and Onions

This is a yummy side dish and really easy, it cooks in the background while you’re doing other things.

  • 1 lg onion, sliced
  • 1 Tbsp Butter
  • 2 lg Parsnips
  • Green Onions
  • Epicure’s 4 Pepper Blend
  • Epicure’s Chili Garlic Salt

Saute your onion in butter over med-low heat until carmelized.  While onions are cooking cut parnips and pop into your steamer and cook 3 mins until almost cooked through.  Add cooked parsnips to your onions, season with salt and pepper, add 4-5 snips of green onions and saute a few more mins until flavors are well blended.

Montreal Chicken Spinach Salad

I’m on a spinach kick, can’t get enough!!

  • 2-3 handfuls of baby spinach
  • 1 chicken breast, diced
  • a touch of Coconut Oil
  • Epicure’s Montreal Steak Rub
  • 1 roasted red pepper, diced
  • Crumbled goat cheese

Cook your chicken breast in Coconut oil, when almost done season with Steak Rub.  Toss chicken with your remaining ingredients, add dressing if desired.  BOOM, supper is done!

Broccoli Flower Salad

My Broccolini came with flowers in my Urban Harvest box. At first I was shocked although before contacting them I turned to my trusted friend Google.  Apparently the flowers are edible and quite yummy.  Okay then, Broccoli flowers are on the menu!

This made 2 generous servings for Ronel and I.  Jared is too fussy to eat much of anything Lex is away at camp.  :)

  • 1 big bunch Broccoli or Broccolini, with or without flowers!
  • 1 sm Shallot, chopped
  • 1 Tbsp Dried Cranberries or Cherries
  • 2 Tbsp Toasted Pepitas
  • 2 slices bacon, cooked and chopped
  • 2 Tbsp Goat Cheese
  • 2 Tbsp Raw Milk
  • 1 Tbsp White Balsamic

Cut off stems, chop into 1 inch chunks, cook in steamer 30 seconds, then place in bowl.  Chop crowns into chunks, cook in steamer 1 min.  NOTE.  You’re not COOKING them, it’s the equivalent of just blanching them and bringing out their vibrant green color while keeping them crunchy.  Pour dressing on broccoli, toss.  Add remaining ingredients and devour.

Easy Banana Pancakes

I saw this post one day in my newsfeed and thought it was insane.  A week later I decided to try it when my daughter asked for pancakes.  HOLY CRAP!  I sure wish I could remember who posted it, if you know please fill me in so I can give credit!!

My daughter took one look at them, said ‘Eh, I don’t want that’.  I begged her to try one and BOOM, she ate the whole batch and made another 1/2 batch!  They’re fabulously sweet enough without any syrup – WIN!!

  • 2 eggs
  • 1 Banana
  • 1 tsp Coconut flour

Put it all in your Magic Bullet and whip it into a thin puree.  Melt butter or coconut oil in your pan and drop your mix into your pan.  The mix is soft so I found it easier to do them in 2-3inch coins rather than regularly sized pancakes.

Apparently if you leave out the coconut flour they’re crepe like!  Can’t wait to try that soon.  :)

Coconut Curry Stew

This makes stew for a crowd.  Reduce your meat and get a nice coconut soup instead.  :)

  • Pork 2lbs
Coconut Curry Stew meat

Coconut Curry Stew meat

  • Coconut milk 2 cans
  • 6 lg carrots – cut into coins
  • Ginger, Lemon Grass Star Anise and Kaffir Lime Leaves – as per photo
Coconut Curry Stew Spices

Coconut Curry Stew Spices

  • 3 tbsp Epicure’s Mango Curry Mix
  • 1/2 cup chopped Cilantro
  • Bok Choy or Spinach – cut into a chiffonade as per below
Coconut Curry Stew - Spinach Chiffonade

Coconut Curry Stew - Spinach Chiffonade

  • 2 Tbsp Fish Sauce, or to taste
  • Salt and Pepper to taste

I did mine in my Instant Pot, you could also cook it longer in a crockpot.  I put my meat in with my spices and set it to ‘meat’.

Coconut Curry Stew in Instant Pot

Coconut Curry Stew in Instant Pot

After the meat pressure cook cycle, add your coconut milk, turn it to low crock pot for an hour or two. Remove any bones, your star anise, kaffir lime leaves, ginger chunks & lemon grass.

Coconut Curry Stew - Discards

Coconut Curry Stew - Discards

Add your cilantro, spinach and fish sauce before serving.