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Lemon Zucchini Bars

This is a good recipe for that bumper crop of zucchini that you have no idea how to use. I like to use medium size zucchini so I do not have to peel the skins since they are more tender. If using large/giant zucchini you might want to peel the skins off and remove the seeds.

I love the slight fragrance and taste of lemon in this cake. It is just a hint, not overpowering. Who would think you would be eating a vegetable for dessert?

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  • 1 1/4 c maple sugar
  • 3/4 c coconut oil, melted
  • 3  flax eggs
  • 2 lemons, juiced, zested
  • 2 c grated zucchini ( squeeze out as much of the moisture as you can)
  • 2 c paleo all-purpose flour (see website)
  • 1/4 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp sea salt

Preheat oven to 350 degrees. Grease a 9x 13 baking pan.

In a large bowl, combine sugar, oil, eggs, lemon zest, lemon juice and zucchini.

In a separate bowl combine dry ingredients. Stir with whisk to incorporate dry ingredients. Add dry ingredients to wet and whisk together until well combined.

Pour batter into prepared pan and bake until an inserted toothpick comes out clean, about 35 minutes. Cut into squares.

Share. Eat. Enjoy.

 

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Smokey Southwestern – Lime Jerky

My family has been asking me to make Jerky for months. Hurricane Irma sort of made me do it.

We were out of the country when Irma was forecasted and came back just days before she decided to make landfall. Because we were out of the country and shelves at the grocery were completely empty I used what meat protein I had on hand and made jerky.

Jerky is a great source of protein and will keep for a very long time. Also, it is great for a snack or emergency supplies. It does take a little forethought and preparation. I used a dehydrator, but you could use your oven instead.

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  • 16 oz flank steak, cut into thin strips
  • 1 tbsp Smokey Southwestern seasoning (see website)
  • 2 tbsp coconut aminos
  • 1 lime, juiced
  • 1 tsp apple cider vinegar

Mix seasoning, coconut aminos, lime juice and apple cider vinegar in a large ziplock bag. Add flank steak to marinade. Remove  air from bag and close ziplock bag. Squeeze bag a few times to distribute marinade thoroughly into flank steak. Marinate from 4-24 hours.

Remove flank steak from ziplock and place on top of paper towels to pat dry the flank steak. Set temperature according to dehydrator instructions. Dehydrate for 3 to 5 hours; turning half way through drying time. Share. Eat. Enjoy.

 

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Chipotle-Bacon Deviled Eggs

What do you think of when you think of deviled eggs? Summer? Sprinkling of paprika? I think of protein packed delicious snacks. I probably make deviled eggs almost every week. They are easy to make and a great grab and go snack.

I try to change them up to try new flavors. This is a favorite in my house.

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  • 10 eggs, hard boiled
  • 1/3 c chipotle mayonnaise
  • 1/4 c homemade mayonnaise (see website)
  • sea salt
  • 1 bacon strip, cooked, chopped

To make hard boiled eggs. Place eggs in a sauce pan. Cover eggs with water. Bring water to a rolling boil. Turn off heat and let eggs rest in sauce pan for 10-15 minutes. Transfer eggs to a large bowl filled with ice cubes and water. Let sit in water bath about 5 minutes. The water bath will help with the peeling of the eggs.

Peel eggs. Slice eggs in half horizontally. Remove egg yolks from egg and transfer to a bowl for mixing in mayonnaise and sea salt. Before mixing in mayonnaise, break up yolks with a fork so that the yolks are in small crumbles. Mix in mayonnaise and salt until yolk mixture is creamy. Sprinkle bacon bits on top of eggs. Share. Eat. Enjoy.

Using a ziplock bag, fill bag with yolk mixture. Squeeze out air and then snip corner of bag. Now you can pipe the yolk mixture into the egg cavities. Top with bacon bits. Serve. Eat. Enjoy.

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Peach Guacamole

I had all the fixings for guacamole and decided to give it a little twist. Fresh peaches takes this from ordinary guacamole to extraordinary. The peaches add a little sweet.

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  • 3 Haas avocados, diced
  • 1/4 large onion, diced
  • 1 tomato, diced
  • 1 peach, diced
  • 1 lime zested, juiced
  • pinch salt
  • 1/4 c cilantro, chopped

Combine all ingredients and stir thoroughly. Refrigerate for at least 30 minutes. Serve. Eat. Enjoy.

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Smokey Southwestern Pork Tenderloin Quesadillas – Round 4

So far I have made four distinctively different meals out of two pork tenderloins and roasted cauliflower and carrots. Also, I had made enough of the Smokey Southwestern Pork Tenderloin Soup (Round 3) leftover to freeze for a quick emergency meal.

Emergency meals are wonderful. They are basically all made with the exception of reheating, which is so much better than ordering out or going a drive through. Not only is it more healthy for you, but it is more cost effective.

Now I am using what is left of the tenderloins and making quesadillas. This is great for lunch or an after school snack for the kids. Serve with some of your favorite salsa and some fruit or veggies and you have a complete meal.

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Over medium heat in a large cast iron skillet heat avocado oil. While skillet is heating, in a large bowl combine the pork tenderloin and the cheese. By mixing these two ingredients you get a well balanced bite.

Place one tortilla in the heated skillet; layer meat and cheese mixture and top with second tortilla. Cook each side of the quesadilla until golden brown and cheese is melted.

Remove from skillet and place on cutting board to cut quesadilla with a pizza cutter. Serve. Eat. Enjoy.

 

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Yogurt Parfait

This is an anytime parfait – breakfast, snack, dessert. They are a fun and easy to assemble. You can vary your ingredients to what you have on hand and is fresh. I like to have a couple of jars of these in the refrigerator for a grab and go meal or snack.

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I like to make the bottom layer a jam, kind of like fruit on the bottom type yogurt. That is my husband’s favorite style. So I start with jam, them some yogurt. Top the yogurt with a combination of almond-date meal and some pecans.

Repeat the layers. Share. Eat. Enjoy.

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Blueberry-Lemon Donuts

The first donut recipe I brought to you was pumpkin with chocolate frosting. Now I have another one for you. I came up with this recipe so that I could use up some blueberries I had on hand. I added the lemon to add another dimension in flavor. They were a hit. I hope you enjoy them as much as we do.

Blueberry-Lemon Donuts

  • 5 large eggs
  • 1/2 c almond milk 
  • 1/2 c blueberries, fresh
  • 1/4 c raw honey
  • 1/4 c maple syrup (the real stuff)
  • 1/4 c melted butter, ghee
  • 1 tsp vanilla
  • 3/4 c almond meal, run through a spice mill to get a finer flour (see website)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 lemon, zested
  • 1/4 tsp sea salt

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, blueberries, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond meal, coconut flour, baking soda, lemon zest and sea salt. Add sifted ingredients to food processor and blend until well mixed.

I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into the pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe batter into donut pan.

For best results put donut pan onto sheet pan. It makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for  at least 10 minutes before removing from donut pan. Cool completely on cooling rack. If you try to eat them to soon they might break apart. Share. Eat. Enjoy.

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Mediterranean Crackers

This recipe was intended to be something else and turned into something better. My husband loved them at first bite. He is a chip kind of guy. Whereas, I am a brownie kind of girl. I am going to have to keep these in stock. They are that good, and if it makes my honey happy I am all for it. I am surprised how easy these are to make, which is good because I am going to be making these a lot.

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In a food processor pulse flour, mediterranean seasoning and xanthan gum. Pulse until well combined. Add water until dough comes together.

Wrap dough and refrigerate for 30 minutes to a couple of days.

Preheat oven to 400 degrees.

Roll dough out between two waxed paper sheets as thin as you can. I tried plastic wrap first. The dough did not release from the plastic wrap – big mistake. With a pizza cutter cut dough into 1-1inch squares.  You could make them larger so that they could accompany a dip. Transfer to baking sheet lined with parchment.

Bake in oven  until golden brown, about 20-25 minutes.  Turn over about half way through baking time. Let cool about 5 minutes. That might be difficult. My husband was eating them off the hot baking sheet.

Share. Eat. Enjoy.

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Sun-dried Tomato and Basil Deviled Eggs

I really like deviled eggs. I like them for breakfast, for a snack, for an appetizer, for just about anytime. When I make a batch, if we are good and limit ourselves they will last a couple of days. You have already seen the Chipotle-Lime Deviled Eggs, now I bring to you Sun-dried Tomato and Basil Deviled Eggs. I like the plain deviled eggs, but sometimes it is just fun to go to the wild side.

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  • 8 eggs
  • 1/3 c homemade mayonnaise (see website)
  • 3 sun-dried tomatoes (in oil- it adds more flavor), finely chopped
  • 1 tbsp basil, finely chopped
  • pinch of sea salt and pepper

In a medium sauce pan add 8 eggs and cold water and cover.  Turn heat to high. When the eggs come to a boil (large bubbles) for about a minute, turn the heat off. Keep covered and let set for 10 minutes. This method will give you perfect hard boiled eggs.

After ten minutes put the eggs in an ice bath. An ice bath is just lots of ice and water. The ice bath will shock the eggs, which will make it easier to peel.

Peel eggs. Slice eggs in half; remove yolk and place into a medium bowl. Mash the yolks with a fork; add salt, pepper and mayo. Mix well, until yolk mixture is creamy. Fold in sun-dried tomatoes and basil.

The easy way to fill the deviled eggs is to fill a quart size ziplock bag; remove the air, then snip an end to pipe out the mixture. I use this method the most. Pipe mixture into egg cavity. Voila, you are done. Try not to eat them right away. I “try” to chill these for at least 30 minutes, but sometimes it is too hard to wait. Share. Eat. Enjoy.

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Pumpkin Donuts

I almost get giddy thinking about these donuts. Really, I am that excited about this recipe. I told my husband that and his response was, “obviously”. Then he said, “They are really good.” Now I have a recipe for donuts that I do not have to feel guilty over. These are grain-free, no refined sugars, not fried and completely DELICIOUS. I had to use caps because they are that good. I already have been thinking of different flavors to bring to you. Stay connected with us at Cathryn’s Kitchen so you can see what is coming.

Pumpkin Donuts

  • 5 large eggs
  • 1/2 c almond milk
  • 1/2 c pumpkin puree
  • 1/4c raw honey
  • 1/4 c maple syrup (the real stuff)
  • 1/4 c melted butter, ghee
  • 1 t vanilla
  • 3/4 c almond meal (run through a spice mill to get a finer flour)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp ground ginger
  • 1/4 tsp sea salt

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, pumpkin puree, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond-date meal, coconut flour, baking soda, cinnamon, nutmeg, ginger and sea salt. Add sifted ingredients to food processor and blend until well mixed.

I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe in batter into donut pan.

For best results put donut pan onto sheet pan. It just makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for 10 minutes before removing from donut pan. Cool completely on cooling rack. Now you could just eat them like this; however, frosting them would make them even better.

Chocolate frosting:

  • 1/4 c dark chocolate chips
  • 1 1/2 tsp coconut oil
  • 1 tsp honey

Melt all ingredients in microwave for about 30 seconds. Remove from microwave; stir.

Dip the top of each donut into the chocolate frosting. Return to cooling rack. Refrigerate for 15 minutes to set frosting. Share. Eat. Enjoy.