Tag Archives: sea salt

Zucchini Lunch

Continuing my collection of zucchini recipes, i post this one.  I’t s really so easy it can hardly be considered a recipe.

INGREDIENTS:

  • Zucchini – spiralized or sliced thinly with mandolin
  • Onion – sliced
  • Garlic – minced or chopped
  • Sea Salt
  • Pepper
  • Option toppings can include any kind of meat chopped up, shredded cheese,

DIRECTIONS:

  • Spiralize or thinly slice zucchinis into a skillet and saute until moisture is lessened
  • Meanwhile, slice onion  and mince garlic then add to skillet
  • Add cooked meat and warm through.
  • Top with sliced hard cooked eggs, cheese if desired.

Zucchini, Cheese, Eggs, Meat
This tasty dish will replace my daily lettuce salad until fall greens crop come along.  My dish today has leftover corned beef.

My Homemade Mayonnaise

Using the directions from Fail-Proof Mayonnaise, then modifying the ingredients, I’ve decided on the recipe for us.
Ingredients:

  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard (Dijon, yellow, or whatever you like)
  • 1/4 to 1/2 teaspoon sea salt (we prefer 1/2 tsp)
  • 1 cup oil*

Directions:

Put the first four ingredients in a blender or food processor and start processing, then while the blender is mixing, slowly, very slowly – take at least a minute – pour in the oil.  By the time the oil is completely poured in, the mayonnaise should be thickened and ready to serve.

Remember!  this recipe has no preservatives, it will keep about 5 days in the frig.

* i don’t care for the taste of extra virgin olive oil, but you might.  Right now, i’ve settled on grapeseed oil, but i have yet to try raw walnut, pecan, or sunflower oils.

Also, i don’t use vinegar because it doesn’t need it and my father-in-law is allergic to it anyway.

Now you are ready to make deviled eggs, tuna, beef, or chicken salad, mix with a bit of milk and spices for health ranch dressing, or spread on your favorite sandwich.

Wheat Belly Pizza

My version:

  • 2 1/2 cup almond meal/flour
  • 1/4 cup ground flaxseeds
  • 1 teaspoon onion or garlic powder
  • 2 cups shredded mozzarella cheese – divided
  • 1/2 teaspoon sea salt
  • 2 large farm eggs
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup water (may not need this much)
  • 8-10 ounces of grass finished ground beef or lamb or home made beef or lamb sausage
  • 1 cup pizza sauce
  • Optional ingredients i usually add:  sliced black olives and sliced fresh mushrooms, extra cheese

Preheat the oven to 350°F .

Use a Ninja Blender (mine is called a Fit Blender i believe) or some other type.

In a large bowl, combine the almond flour, pumpkin, sesame flour, ground flax seed, 1 cup of the mozzarella cheese, onion powder, and sea salt.  Mix well.  Then i add the two large eggs, 1/4 cup olive oil, and the water.  Mix and combine thoroughly.

Butter a 10″ x 15″ pan (i use a stone jelly roll pan).  Place the dough on the pan, then spread the dough by hand.  You may have to keep your fingers wet using olive oil or water to keep it from sticking to your hands.

Bake for 20 minutes.

When you are ready, spread the pizza sauce, i sprinkle some Parmesan cheese if i have any, but usually i don’t, so i use some shredded raw cheddar or whatever i have on hand.  Then crumble the cooked meat on top of that followed by optional olives and/or fresh mushrooms.  Top with remaining mozzarella or other cheese.  Bake for another 12 minutes.

Cut into about 12 pieces; this is very filling.  One piece may fill you right up!

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