Indian Madras Lentils recipe

 2 TBS unsalted butter
1 yellow onion, finely diced
1 red bell pepper, finely diced
4 cloves garlic, minced
2 TBS grated fresh ginger
1 (6-oz) can tomato paste
2 tsp smoked paprika
1 tsp cumin
¾ tsp salt
½ tsp ground coriander seed
½ tsp cayenne pepper
4 cups vegetable or chicken broth,
1 cup dry black or brown lentils
1 (15-oz) can red beans or pinto beans, drained
1 (​13.66-oz) can coconut ​cream

Heat butter in a large pot or skillet over medium/high heat. Add onion, bell pepper, garlic, and ginger. Cook until onions are soft and fragrant, 3 to 5 minutes.
Stir in tomato paste, smoked paprika, cumin, salt, coriander seed, and cayenne pepper. Cook for another 3 to 5 minutes.
Add vegetable broth and lentils. Cover and let gently simmer until lentils are tender, about 20 to 25 minutes.
Remove from heat and stir in canned beans and coconut ​cream. Mix well.

Serve as is, or eat over rice.

Green Detox Smoothie

 

Ingredients: 

• 1 cup fresh spinach leaves
• 1 cup fresh kale leaves stems removed
• 1 banana
• 1 apple cored and chopped
• 1/2 cup pineapple
• 1/2 English cucumber 
• 1/2 inch piece of fresh ginger peeled and chopped
• 1 tablespoon chia seeds
• 1 cup coconut water 
• 1 tsp mint
• Ice cubes optional

Instructions: 

• In a blender, combine the spinach, kale, banana, apple, pineapple, cucumber, ginger, chia seeds, coconut water, and mint.
• Blend until smooth and creamy. If the smoothie is too thick, add more coconut water until you reach the desired consistency.
• Add ice cubes if you prefer a colder smoothie and blend again until the ice is crushed.

Death By Chocolate Cake recipe

 Cake:

• 2 cups flour
• 2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 1/2 cups milk
• 1/2 cup sour cream
• 1/2 cup butter
• 1 tsp vanilla
• 2 eggs

Combine all ingredients in a bowl and mix together well.

Pour into a greased 9 X 13 baking dish.

Bake at 350* for 35 - 45 minutes, or until a toothpick comes out clean.

Set aside and allow to cool.

Icing:

• 1/3 cup butter
• 2 1/2 cups powdered sugar
• 1/4 cup milk
• 1 1/2 tsp vanilla

In a bowl, combine butter, vanilla, and powdered sugar.

Slowly add the milk as you beat the ingredients until fluffy.

Add milk and/or powdered sugar (more or less as required to thicken or thin) until you achieve a good spreadable consistency.

Spread on cooled cake.

Chocolate Chip Chocolate Muffins recipe

 2 cups all purpose flour

1 cup cocoa powder

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups sugar

2 eggs

1/2 cup coconut oil

1 1/2 cup sour cream

1 TBS vanilla extract

1 1/2 cups semisweet chocolate chips

Combine dry ingredients into a large bowl and mix well.

Add in the warmed coconut oil; you want it to be a liquid, but not too hot.

Add in the sour cream, eggs, and vanilla extract.

Mix thoroughly.

Stir in the chocolate chips.

Scoop batter into a lined muffin tin.

Bake at 375* for about 20 minutes or until a toothpick comes out of the center clean.

NOTE: These are also good with peanut butter chips.

Butter Drenched Biscuits recipe

 5 cups flour

2 TBS plus 2 tsp baking powder

2 TBS sugar

2 tsp salt

3 and 1/2 cups milk

2 TBS lemon juice

2 sticks butter

Combine all dry ingredients together in a large bowl.

Add in milk and lemon juice. Stir until just combined (it doesn't have to be lump free); over stirring can change the texture.

Pour melted butter into a deep 9X13 pan and top with your biscuit batter. Spread it out evenly and then "cut" your biscuits allowing the butter to flow into the cuts.

Please note that as the biscuits rise, the butter will be pushed out of a shallow pan and your kitchen will fill with smoke!

Bake at 450* until the tops are golden brown, about 30 minutes.

Remove from oven and allow the biscuits to soak up any butter liquid that remains.

A Psalm Of Life (poem)

 Tell me not, in mournful numbers, 

   Life is but an empty dream! 

For the soul is dead that slumbers, 

   And things are not what they seem. 

Life is real! Life is earnest! 

   And the grave is not its goal; 

Dust thou art, to dust returnest, 

   Was not spoken of the soul. 

Not enjoyment, and not sorrow, 

   Is our destined end or way; 

But to act, that each to-morrow 

   Find us farther than to-day. 

Art is long, and Time is fleeting, 

   And our hearts, though stout and brave, 

Still, like muffled drums, are beating 

   Funeral marches to the grave. 

In the world’s broad field of battle, 

   In the bivouac of Life, 

Be not like dumb, driven cattle! 

   Be a hero in the strife! 

Trust no Future, howe’er pleasant! 

   Let the dead Past bury its dead! 

Act,— act in the living Present! 

   Heart within, and God o’erhead! 

Lives of great men all remind us 

   We can make our lives sublime, 

And, departing, leave behind us 

   Footprints on the sands of time; 

Footprints, that perhaps another, 

   Sailing o’er life’s solemn main, 

A forlorn and shipwrecked brother, 

   Seeing, shall take heart again. 

Let us, then, be up and doing, 

   With a heart for any fate; 

Still achieving, still pursuing, 

   Learn to labor and to wait.

-Henry Wadsworth Longfellow 

Prebiotic Fiber Blend recipe

 Prebiotic fibers help feed your gut bacteria. It is especially important to add fiber to your diet if you are on a low carb or keto style diet since they don't provide adequate nutrition for your gut buddies.

When beginning, add a small amount of fiber to one meal (I like to add it to my smoothie) and see how your body reacts. Too much can cause the bacteria eating it to produce a lot of gas and you'll end up with stomach discomfort. 

Begin with 1/4 tsp. If you tolerate that well, then you can slowly raise it by 1/4 tsp daily until you are at 2 or 3 tsp a day. You can mix this into your different meals throughout the day or take it all at once.

• Organic Oat Fiber
• 1/2 bag Flaxseed
• Inulin from Jerusalem Artichokes
• Acacia Fiber
• Organic Potato Starch
• 2 bags Green Banana Starch

Mix all of these together into a large container and store in a cool dry place.
This will makeover 8 pounds of fiber and it will last you a long time!
If you are allergic to any ingredients leave them out or switch them out. I cannot tolerate chicory which is why I use inulin from Jerusalem artichokes.

Not all starches are the same. Many feed different types of bacteria in your gut:

Oat fiber is good for your heart, lowers cholesterol, and increase bifidobacteria levels.

Flaxseed helps lower bad cholesterol, is high in Omega 3 fatty acids, helps with glucose control, and can help to reduce inflammation and protect the lining of your gut. It helps promote Klebsiella, Lactobacillus, Slackia, Senegalimassilia, Blautia producta, Eubacterium callanderi, Eubacterium limosum, Bacteroides methylotrophicum, to name a few.

Inulin from Jerusalem artichokes helps with bowel regulation, balanced blood sugar, regulated blood pressure, feeds bifidobacteria, and even helps the body absorb magnesium and calcium.

Acacia fiber increases the intestinal population (bacteria already present in your gut) of Bifidobacteria, Bacteroidetes, and Faecalibacterium prausnitzii, Lactobacillus, Firmicutes, Actinobacteria, Longibaculum, Frisingicoccus, Erysipelatoclostridium, Gordonibacter, Parvibacter, and Enterorhabdus, Asaccharobacter, Extibacter, Enterorhabdus, and Enterococcus, Streptococcus, Parvibacter, and Enterorhabdus, plus it helps to  increased the concentration of calcium, magnesium, phosphorous, and zinc in the body. If you have to choose only one fiber ingredient to add to your diet THIS is the one!

Organic potato starch nourishes Eubacterium rectale, Ruminococcus bromii, Faecalibacterium prausnitzii, and helps protect against inflammation. Potato starch can be genetically modified, so be careful which brand you choose.

Green banana starch promotes the growth of Ruminococcus bromii, Akkermansia, Bifidobacteria, Bacteroidales S24-7, Lachnospiraceae, Bacteroidaceae, Porphyromonadaceae, and helps maintain the integrity of the mucosal barrier that protects your gut lining.

Roach Dough Ball recipe

Boric acid is low in toxicity and relatively safe to use around children and pets. Also, it is not a carcinogen like other pesticides. As with most things, toxicity is in the dosage or exposure, so you want to place these where children or pets will not happen upon them and decide to eat them.

Wearing a mask and some gloves are a wise extra precaution.

The easiest way to do it is to use disposable plates and forks. Take a little leftover dinner and put it on a disposable plate. Add some boric acid to it and mix it in really well with the fork. Leave the plate on the counter, table, etc. where you see the most activity. Seal off the room for the night (I use a baby gate to keep the dogs out).

Discard the fork deep in the trash so your pets can't dig it out. Make sure that there is no other food out on the counters or in the sink. Let the roaches feast over night. Throw away the plates in the morning. Do this for about a week and then three days any time you happen to see more activity.

If you want an actually recipe use this one below:

• 1/4 cup flour
• 1/4 cup sugar
• 1/4 cup boric acid
• 1/4 cup Crisco
• 1 tsp minced onion

Mix together flour, sugar, boric acid, and Crisco, making sure they are mixed well and are a dough-like consistency.

Add some minced onions and continue mixing. If you need to add more Crisco or flour, do so until you can roll the dough up into marble size balls that hold together.

Place them in the corners of cabinets, under the fridge and oven, behind furniture, underneath the sink, and in other places where cockroaches are seen. If you can put them in cut up Styrofoam egg carton pieces or on small pieces of cardboard that would be best, so they are easy to move or remove.

Check the baits daily. If they hardened, add a few drops of water to moisten the dough balls. It helps cockroaches feed on it easily.

Note: Borax is not boric acid. You must mix borax with hydrochloric acid to convert it to boric acid.

Don’t use sticky pads or traps. This will reduce effectiveness of the boric acid’s killing action. The objective is for the cockroaches to take the boric acid with them (ingested or attached to their exoskeletons) to the nest.

Beef Bourginon recipe

 3 lbs stew meat chopped up into smaller bites

1/2 lb bacon

1 diced onion

2 cloves minced garlic

3 TBS flour

3 TBS butter

2 cups Cabernet Sauvignon red wine

Baby carrots

Beef stock

Bouquet of parsley and thyme

Bay leaves

2 TBS Worcestershire sauce

1 TBS Dale's Sauce

1 TBS beef base

Brown the meat in a large pot and put into a crock pot (do not cook fully).

Cut the bacon into bite sized pieces and cook in same pot until well done. Put into the crockpot with the beef.

Using the bacon grease, sauté the onion until translucent.

Add the garlic to the onion and cook for about 2 minutes longer.

Move onion and garlic to the crockpot.

Pour the red wine into the pot with the remaining bacon grease and bring to a boil. Turn down a little and allow to bubble for at least 10 minutes.

Melt the butter and add the flour stirring until well mixed (stir constantly).

Now, add some beef stock and stir in the Worcestershire, Dale's, and beef  base.

Once all ingredients are well blended, pour into the crockpot over the other ingredients.

Add baby carrots to the crockpot.

Put your bouquet of thyme and parsley in on top and then pour more beef stock in until all ingredients are covered.

Add a few Bay leaves and turn crock pot on low.

Allow this to cook for a few hours.

Add salt and pepper to taste.

Eat over mashed potatoes.

Keto Protein Powder recipe

 1 cup coconut milk powder

1/2 cup collagen powder

1/4 cup monkfruit sweetener

2 TBS butter powder

2 TBS egg white powder

2 TBS MCT powder

2 TBS ground Chia, Flax, Hemp seed blend

1/4 cup cacao powder

pinch of sea salt

Mix together and store it in a tightly sealed jar.

To use, mix 1/3 cup with 1 1/2 cups of your choice of milk. You can add honey if you want it sweeter, or add more coconut oil for some extra fat.

NOTE: If you are using a flavored collagen powder, you can omit the cacao powder and up the collagen powder to 3/4 cup.

Keto Powdered Coffee Creamer recipe

My recipe for liquid Non-dairy fat bomb Creamer is found here. But, for those who want something they can keep on a shelf instead of in the fridge, see below.

1/2 cup  Keto Collagen

1 cups Coconut Milk Powder

2 TBS Egg White Protein Powder

2 TBS Butter powder

2 TBS MCT Oil Powder

If you'd like to make it sweet, then add about 2 tsp of your favorite powdered sweetener.

Blend all ingredients together and store in tightly sealed jar.

I like the Keto Collagen because you can choose which flavor you'd like and have an instant flavored creamer available.

Note: You can add instant coffee to this to create a quick coffee drink!

Southern Praline Cake recipe

1 cup butter, softened

1 1/2 cups white sugar

Cake:

1 cup dark brown sugar

4 large eggs

2 cups almond flour

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

2 teaspoons vanilla extract

Icing:

3/4 cup butter

1 cup white sugar

1/2 cup dark brown sugar

4 large eggs yolks

1 large can evaporated milk

2 teaspoons vanilla extract

2 cups pecans, chopped

Grease and flour three nine-inch round cake pans and preheat oven to 350°F

Cream the butter with both white sugar and dark brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.

Mix the flours with the baking powder, baking soda and salt and add to the sugar butter mixture with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.

Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing.

For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in white sugar and dark brown sugar. (Sugars will not dissolve).

In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.

Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.

Poutine with Beef Gravy, Mushrooms, and Bacon recipe

1 bag (28 ounces) frozen seasoned fries, baked per package instructions
5 slices bacon, chopped
1 pound boneless beef chuck, chopped into small cubes
16 ounces of sliced baby portobello mushrooms
4 tablespoons butter
1 small onion, minced
3 clove garlic, minced
1/3 cup flour all-purpose flour
4 cups beef broth
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worchestershire sauce
1 cup mozzarella cheese, shredded
2 cups white cheddar cheese curds
sliced chives to top

Bake seasoned fries per package instructions.

While fries are baking, add chopped bacon to a medium skillet and heat over medium heat until crisp. Remove from pan and set aside.

In the same pan (don't wipe out bacon grease), add the chopped beef chuck and cook until brown.

Add the butter and allow to melt. Now add onion and mushrooms, stirring occasionally until onion is soft and translucent.

Add garlic and cook for one minute.

Add flour, stirring constantly, until the flour becomes a golden color.

Slowly pour in the beef broth, continuing to stir constantly. Add the salt, pepper, and Worchestershire sauce and bring to a boil.

Allow to simmer until thick.

Top the baked fries with cheese curds, gravy, mozzarella cheese, and cooked bacon pieces. Transfer the fries back into the oven for about 5 minutes, or until the cheese melts.

Top with chives and serve.

Olive Tapenade recipe

 3/4 cup Niçoise olives, pitted

3/4 cup stuffed Spanish green olives, pitted1/2 cup sliced black olives, drained

1/4 cup Sun-Dried Tomatoes , drained

2 TBS capers, drained

2 garlic clove

2 anchovy fillet

1/2 TBS chopped fresh basil leaves

1/2 TBS chopped fresh thyme leaves

1/2 TBS chopped fresh flat-leaf parsley leaves

1 tsp chopped fresh oregano leaves

1 TBS lemon juice

1/4 cup extra-virgin olive oil

In a food processor, combine all the ingredients except the olive oil. Use the pulse button until coarsely chopped. Continue to pulse, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

Tapenade will keep up to 1 week, refrigerated, in a covered container.

Enjoy with pita chips, crackers, or a veggie tray.

Pemmican Recipe

2 pounds jerky
1–2 cups chicken fat, melted
3 cups finely chopped dried fruit
¼ cup honey
¼ cup finely chopped nuts or seeds

Pulverize the jerky in a food processor until it is almost a powder.
Combine the meat powder, dried fruit, and the honey and nuts and/or seeds. Add the liquefied fat a little bit at a time, working in each addition with your hands. Keep adding fat until the pemmican holds together as a ball when you squeeze a small handful of it.
Pat the pemmican onto a cookie sheet until it’s in a layer about ½ inch thick. Chill it in the refrigerator until it is solid enough to cut into bars. Wrap the pieces individually in waxed or parchment paper and store in the refrigerator.

Creole Candy recipe

 2 cups powdered sugar
1/2 stick butter
1/8 tsp salt
1 cup pecan halves
1/4  water
1/2 tsp vanilla

In a heavy saucepan, bring water to a boil.

Add in everything but the vanilla, and bring to a boil, cooking to the soft ball stage (about 238*), stirring only to prevent scorching. This step is only about 5 minutes long so don't walk away or take your eyes off it.

Remove from the heat and add in the vanilla, stirring until mixture begins to thicken.

Drop onto wax paper and allow to cool and harden.

Recipe makes about 1 lb.

Butter Drenched Biscuits recipe

 2 1/2 cups all-purpose flour

2 cups buttermilk

4 tsp baking powder

1 1/2 TBS granulated sugar

2 tsp salt

1 stick  butter

Preheat oven to 450°F.

Place butter in an 8 X 8 baking dish and put the dish into the oven to allow the butter to melt.

In a medium bowl, mix together the flour, baking powder, sugar, and salt.

Add buttermilk slowly and mix until a moist dough is formed.

Remove baking dish from the oven and place dough on top of melted butter. 

Using a spatula, spread dough evenly across pan until it touches the sides; the butter will come up over the dough, and that's okay.

Bake for 15 minutes then remove and cut dough into 9 equal squares.

Place back in oven and bake until golden brown, about 5 to 10 minutes more.

Apple Walnut Sourdough Bread recipe

1 stick butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 cup milk
1 - 2 cups sourdough starter
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
1 cup applesauce
1 tsp vanilla extract
2 pkg apple and cinnamon instant oatmeal
1 cup regular flour
1 cup eikorn flour
1/2 cup chopped walnuts

In a large bowl, cream butter and sugars together.
Add in the egg, milk, baking powder, baking soda, cinnamon, nutmeg, allspice, salt and vanilla extract. Mix well.
Add in the sourdough starter and the applesauce. Again, mix well.
Now add in the oatmeal, walnuts, and flours. Make sure that you get everything fully combined. This will leave you with a very wet mixture.
Let this mixture set, lightly covered for at least 7 hours.
Preheat oven to 350* and spray bread pans with Pam, or coat with butter or oil.
Pour mixture into your bread pans. DO not mix it up again, you want it to remain risen.
Bake for around 1 hour- depending on the size of your bread pans and other factors, you may be baking for a slightly shorter or slightly longer period of time.
Once you remove from the oven, carefully dump out the bread onto a cooling rack. If you leave them in the bread pans, or place them on a flat surface, the bottoms of the bread will get soggy.
Wait at least a few hours for the bread to cool before you cut it into slices.
I store my cooled bread in a ziploc bag in the microwave.

Potato Salad recipe

8 - 12 medium potatoes
6 hard boiled eggs
12 oz crumbled bacon
2 TBS bacon grease
1 cup mayo
1/2 cup sour cream
2 TBS apple cider vinegar
1 TBS sugar
1 TBS yellow mustard
1 TBS salt
1 tsp celery seed
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/4 cup diced green onion

Dice potatoes and boil until soft. Drain and allow to cool.
Peel eggs and then chop.
Mix all ingredients together.
Sprinkle the top with additional paprika.

Sourdough Banana Bread recipe

3 bananas, mashed
1 cup Sourdough Starter
1 cup Einkorn flour
1 cup all purpose flour
1 tsp. salt
1 cup raw sugar
1 egg
1 1/4 tsp. vanilla
1/2 cup butter, softened
1/2 cup walnuts
1/2 cup raisins or cranberries (optional)

Directions:
1. Cream the butter, sugar, egg, and vanilla.

2. Mash overripe bananas. Mix the sourdough starter and mashed bananas into the creamed mixture.

3. In a separate bowl, add the flours and salt and mix together. Now, add the flour mixture to the banana mixture and mix just until combined- be careful not to over-mix.

4. Let the batter ferment for at least 7 hours.  You can let it ferment for up to 12 hours.

5. Pour the batter into greased 9×5-inch bread pans filling them 3/4 of the way to the top.

6. Bake at 350°F for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.

7. Remove the loaf from the oven and let it cool in on a rack.

8. Store in a closed container (as with most sourdough breads, this will get harder the more it sits out in the air), and eat within a week.