Archives for March 2012

We have been enjoying beans again after not eating them for sometime now.  This sauce is really yummy and is a great alternative to regular Alfredo sauce.

It’s dairy-free, nut-free and nightshade free!  Enjoy it on any type of noodle such as zucchini noodles or your choice of gluten-free or regular pasta.

Other ideas include enjoying it over steamed veggies, over chicken or fish.

We ate the last batch too quickly so I don’t yet have a picture.

Creamy Rosemary White Bean Sauce Recipe
Servings: 4
Prep/Cook: 15 minutes

This recipe is adapted from the Creamy White Bean Sauce recipe in the book Ecological Kitchen by Lorna J. Sass.

1 1/2-2 cups cooked navy beans, or cannellini (use navy if following GAPS)
1 clove garlic, peeled and minced, or 1/4 teaspoon garlic powder (optional)
1-2 tablespoons olive oil
1 1/2 teaspoons dijon mustard, coarse grained
2 tablespoons apple cider vinegar
1/2-1 tablespoons fresh rosemary, chopped or 1/2 teaspoon dried
1/2 teaspoon sea salt
1/3 cup stock, bean cooking liquid, or water
Freshly ground white or black pepper, to taste

Steps:

1.  In a blender or food processor, combine all of the ingredients and puree until very smooth while gradually adding enough liquid to create a thick.

2.  Serve warm or at room temperature or refrigerate until needed in a tightly sealed container for up to 3 days or freeze for up to 3 months. When re-warming after refrigeration, thin with water or stock.

20% Off Spring Sale is coming this Sunday, March 11th

This Sunday marks the first day of our 20% Spring Sale for the membership site. We recently created a Sneak Preview page so if you’d like to learn more about how the site works, you can check out some website screenshots.  Enjoy!

My son loves this version of Shepherd’s Pie with mashed butternut squash.  Whenever I make it, he seems to gobble it up (impressive but not great on his digestion I guess!)  I also love making Shepherd’s Pie GAPS-friendly by using mashed cauliflower.  However, the butternut squash is sweeter and goes great with the meat filling.  You can call it simple comfort food.  Enjoy!

Recipe for Shepherd’s Pie with Mashed Butternut Squash (dairy-free, gluten-free, nightshade-free, GAPS and Paleo friendly)
Ingredients:

• 1 1/2 pounds butternut squash
• 3 tablespoons coconut oil
• 1/2 onion, diced
• 2 carrots, diced
• 1 pound ground beef or ground turkey
• 1 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas

Steps:

1. Peel and seed the squash.  Cut into large cubes and then steam the squash in a large pot over medium heat for about 20 minutes, or until cooked through and very soft.

2. While the squash is cooking, heat 1 Tbsp. coconut oil over medium heat in a large cast iron skillet. Sauté onions in skillet until tender over medium heat, about 10 minutes. Add the carrots and cook for another 5-8 minutes until soft.

3. Add ground beef or turkey and sauté until no longer pink, breaking it up with a spoon as it cooks. Add salt, pepper, thyme and peas.  Cook another 5 or so minutes to cook the peas.

4. Drain the squash and place into a food processor. Add 2-4 Tbsp. coconut oil or butter, salt and pepper to taste and process until smooth.  (You can also use a stick blender in the pot if you have one, or simply a potato masher.)

5. Place beef and onion mixture in 9 x 12 baking dish. Distribute mashed butternut squash on top.  Heat in oven at 375 F if necessary to warm up, otherwise serve as is.

20% off Spring Sale is Coming!

If you have not yet become a member to the membership menu planning website, we will be having a 20% sale starting on Sunday, March 11th through Sunday, March 18th.  Also, a special Lifetime Membership offer will be available to all previous and current customers.  Stay tuned!