Blendtec Flax Meal

Flax meal is healthy.

Flax meal is easy to make in your Blendtec.

(I assume any other high-end blender would work similarly.)

Fill to just about covering the blades with Flax Seed.

(I prefer Golden Flax Seed. And buy it in bulk from Wheat Monatana 

when I do a large group order annually from the warehouse.)

Turn on blender Speed 1 to 3. Let run full cycle.

 If you still see whole seeds.

 Run a second time.

Store in your refrigerator until using.

I like to have a pint-sized mason jar full, ready to use. 

It takes several batches to fill the jar, but that way it doesn't heat up 

while grinding/blending for a long period of time.

Cheese Filled Trim Healthy Mama Chocolate Muffins

Last year I read Trim Healthy Mama (THM) and have been loosely following the plan.

One of the best recipes we've tried from the book is the Chocolate Muffin In a Mug (MIM).

(You need to buy the book to get the recipe. Sorry.)

Most of the time instead of nuking in a mug. I use cupcake papers and bake in the oven. 

One MIM equals two muffins in standard cupcake papers.

I don't know if it is because of high altitude, 

but adding 1 Tbsp of water per "muffin recipe" seems to help.

I bake at 350°F for 18 minutes.

Last week I saw a black-bottom muffin recipe over at Paratus Familia and 

decided to come up with something close, that was also more THM friendly. 

I did not run any nutrition data. 

These would definitely be an "S."

Make a triple batch of chocolate MIM

Fill cupcake papers a little more than half full. 

Mix Cheese filling and put about 1 Tbsp on top of each muffin:

1/2-1 egg

3 oz cream cheese

1 Tbsp Truvia or equivalent

Could also sprinkle some chocolate chips on top.

Will make at least 6 muffins.

Bake at 350°F for 18 to 20 minutes.

Oh, I'm down 20 lbs. and Mr. Wonderful has lost 35 lbs. 

And yes, we eat chocolate muffins, skinny chocolate, Cottage Berry Whip, eggs for breakfast. 

You really should get the book if you want to loose weight in a healthy way.

Free Books to Help with Traditional Cultured Foods

Need some help learning about traditional cultured foods? Cultures for Health has several free books (down-loads) available.

They walk you through ingredients, safety, basic steps, and include many recipes.

I think the Kefir "Book" was the first I received. I enjoy the Kefir ice cream recipe! It includes dairy and water kefir recipes.

Other books, I've received are: Cheesemaking, Kombucha, Lacto-Fermentation, Sourdough, and Yogurt. I choose to print the books out and keep them in a large Three-ring binder.

To receive these wonderful resources go to the bottom of Cultures for Health's home page and sign-up. They are free and there is also a free newsletter. An easy and free resource to improve your health!

Homemade Chicken (or Turkey) Soup-canned

Last Fall to make room for the in-coming Game meat and quarter beef, I used Simply Canning's recipe for Chicken Soup.

It was so good, I thought I'd try it this week with the bits and pieces from a Turkey I roasted on Sunday and some broth I made from the bones.

This is so convenient heat to a boil, add noodles or cooked rice and finish cooking. Serve.

Link: Homemade Chicken Soup

This is a very simple recipe, but you do need a Pressure Canner to can it.
It could be frozen too. The veggies would be softer after freezing though.

Chocolate Chip Butter Cookies

These will remind you of melt in your mouth butter cookies from a good bakery. We usually make them for our Christmas Cookie Trays.

350°F about 65 cookies

1 pound of butter
Powdered Sugar
1/2 tsp. Salt
2 tsp. Vanilla
4 1/2 cups flour
2 cups or 12 oz. semi-sweet chocolate pieces.

Cream butter, 2 cups of powdered sugar. Add salt, vanilla, and flour. Mix well. Stir in pieces.

Roll into 1” balls and flatten with fork dipped in powdered sugar on ungreased baking sheet. Bake 15 minutes at 350°F. Sprinkle with additional powdered sugar while hot.

These are such a favorite at Christmas I decided to re-publish the post.

Greek Yogurt or Yogurt Cheese

Greek Yogurt seems to be all the rage lately.

I've been making a gallon of yogurt a week and turning it into Greek Yogurt.

Simply drain your plain yogurt (to make your own yogurt go here) in a cheesecloth bag or better yet use a nylon paint filter bag. 

These bags are a breeze to wash out!

I bought mine at Home Depot.

Yogurt dripping in a 1 gallon nylon paint filter bag.

For Greek yogurt drip for at least 4 hours up to about 8 hours. The longer it is left to hang the drier your yogurt will be. For yogurt cheese let drip at least 12 hours and up to 24 hours.

Breakfast Sausage

This recipe works well with game meat.

For 30# meat:
1/2 cup salt (I used coarse Light Grey Celtic Sea Salt)
3/4 cup brown sugar
1/2 cup dried sage
3 Tbsp coarse Pepper
2 Tbsp Cayenne Pepper

Mix into the meat pieces and then grind to get the best flavor distribution.
You can mix the seasoning together and then use 1 Tbsp per pound of meat for smaller batches.

To fix-I make a "hamburger" type patty and fry on a fairly low setting in a pan rubbed with coconut oil. We also use it crumbled and cooked part way on pizza. If you cook it all the way before putting it on the pizza it will be too dry when the pizza is done.