Wholesome Custard

It's hard to believe that this delicious and decadent dessert is full of nutrient dense ingredients, making it an excellent choice for adults AND for babies over one.

Egg yolks are loaded with vitamins A, D, E and K, as well omega-3 fats, folate and vitamin B12.  Combine that with more healthy fats, vitamins and minerals from the real cream, this is a dessert that not only tickles your taste buds, but boosts your brain health and immunity as well!

My kids lick their bowls clean every time.  And so do I.

INGREDIENTS:

- 6 egg yolks, preferably from pastured hens

- 2 cups good quality cream (I like this, this or this kind), or sub with coconut milk

- 1/4 cup pure maple syrup (but try using less if making for babies)

- 1 teaspoon pure vanilla extract

- pinch of unrefined sea salt

- extra virgin coconut oil for greasing

DIRECTIONS:

1.  Preheat oven to 310 degrees and lightly grease (4 to 6) ramekins with extra virgin coconut oil.

2.  Separate the egg whites from the egg yolks and place the yolks in a medium-sized bowl. (Discard or save whites for a later use).  Beat the yolks with a fork or whisk until smooth.

3.  Add the rest of the ingredients, and mix well.

4.  Carefully pour mixture into prepared ramekins.  Grab a 9x13 casserole dish, fill up with water halfway, and carefully place ramekins in it, then put in oven.

5.  Bake for 1 hour, or until custard is no longer liquid in the middle, and is slightly browned.

6.  You can enjoy them right away, but I prefer the firmed up texture after refrigerating for at least 4 hours.  Serve as is, or sprinkle nutmeg on tops or fresh berries, and enjoy!

Approximately 4-6 servings

(Adapted recipe from here)

Comfort Meatballs

These meatballs are a cinch to make, and have a spot-on texture, delicious flavor, and heat!

I do take a short-cut on these meatballs, and use Stonewall Kitchen Country Ketchup.  This ketchup doesn't have any artificial flavors, preservatives or high fructose corn syrup, unlike most ketchups out there.  It does however have a touch of pure cane sugar, so if that's something you avoid completely, then just be aware of that. (You can purchase this ketchup at Vitacost, Amazon, Harmons, or your local health food store). :)

It's the perfect main dish to bring to gatherings or parties, because everyone will love them!

INGREDIENTS:

- 2 pounds grass-fed ground beef

- 1 cup gluten-free, quick cooking oats (I use this kind)

- 1 cup milk (I like raw or almond milk)

- 3 tablespoons onion, finely chopped

- 1 1/2 teaspoons unrefined sea salt

- 1/2 teaspoon black pepper

- 4 tablespoon extra virgin coconut oil

- 1 bottle Stonewall Kitchen Country Ketchup

DIRECTIONS:

1. In a large bowl, combine ground beef and oats.  Pour in the milk, and then add the onions, salt and pepper.  Stir to combine, (I like to use my 'clean' hands for this).

2.  Using a cookie scoop or tablespoon, scoop, then form into balls and place on a 9x13 casserole dish.  Continue forming balls until all the mixture is used up. (You might need an additional small glass dish, if meatballs don't fit in same dish). Cover dish(es) with saran wrap, and place in refrigerator for at least 30 minutes, or until you're ready to cook them.

3.  Remove from fridge and preheat oven to 350 degrees.

4.  In a large skillet, add the coconut oil, and turn to medium heat.  Carefully place individual balls into hot skillet, and cook for about 1 minute, on each side, or until lightly browned.  They do not have to be cooked all the way through.  Place browned meatballs back in casserole dish, then repeat the browning process, until all mixture is used up.

5.  Now pour and spread the ketchup evenly over top of the meatballs.  Place in oven and bake for 45 minutes.

7.  Serve, and enjoy!

Approximately 5-8 servings

(Adapted recipe from here)