Easy Tomato Cucumber Salad

Here's a great summer time salad recipe from Cook Eat Paleo!

Ingredients

• 1/2 purple onion, thinly sliced
• 2 cucumbers, peeled and thinly sliced
• 2 tablespoons red wine vinegar
• 4 large tomatoes
• 1/4 cup good olive oil
• 2 tablespoons chopped fresh basil
• coarse sea salt and freshly ground pepper to taste

Instructions

1. Add onion and cucumber to large bowl and toss with vinegar. Let sit while you prepare the rest of the ingredients.
2. Cut tomatoes into thin wedges and add to bowl with cucumbers and onions. Add olive oil, basil, salt and pepper and toss.

Yield: 6-8 servings

Organic Hair Care for Kids

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Inspirational Quote of the Week

Fruit Ice Pops

Here is a great treat for the kids right now!

Ingredients:

• 2 cups kiwi
• 2 cups mango
• 2 cups strawberry

or any fruit combo you want!

Instructions:
Take each of the above fruits and blend them with a little bit of water (1/4 cup each about), until you have a "fruit paste". Next, take your ice pop molds and layer each fruit, starting with kiwi, then mango, then strawberry, or in whichever combination you please!

Let the ice pops sit in the freezer for an hour or two and serve!

5 Signs You'll Get Cancer

This article is a must read! Lot's of good info in here.  There's a 40 minute video included in the article so make time to watch it.

Key points from the video:

• 1 in 7 women is expected to get breast cancer
• 1 in 3 men is expected to get prostate cancer
• 1 in 3 people is expected to get some kind of cancer during his or her lifetime

I don't know about you but those statistics are not very comforting!

Inspirational Quote of the Week

Fancy Steak and Eggs

Tried another recipe from paleomg.com the other night and it was delicious.  Who knew eating healthy could be so fun!

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 1

 

Ingredients

• 1 elk round steak (or steak of your choice)
• 1-2 pieces of bacon
• 2 eggs
• ½ yellow onion, sliced thin
• ½ teaspoon dried basil
• salt and pepper, to taste
• avocado, to top
• fat of choice – I used bacon fat

Instructions

1. Heat up 2 small skillets over medium heat.
2. Add a tablespoon of bacon fat (I used coconut oil) to one of your skillets and add your sliced onion. Salt and pepper your onions to your liking. Use a wood spoon to stir the onions around to make sure they don’t burn and help them caramelize.
3. While the onions get to caramelizing, first salt and pepper your steak and add a bit of basil to both sides. Then wrap your piece(s) of bacon around your steak and add it directly to your hot pan.
4. Cook your steak on both sides for about 3-4 minutes. Elk steak doesn’t need to cook very long because it doesn’t have a ton of fat, but cook your steak accordingly and how you like your steak cooked.
5. After your steak is cooked, put on a plate to rest and add a bit more bacon fat to that same pan, if needed.
6. Now crack both of your eggs into the pan (this is where you can cook your eggs however you’d like).
7. I made my eggs over easy so I let cook for about a min, salt and peppered my eggs, then put about a teaspoon of water into the pan and covered with a lid to steam the top of the eggs.
8. After about 1 more minute or when eggs are cooked to preference, pull off heat and top on your steak.
9. Once onions are caramelized, after about 10 minutes, top on steak and eggs. Then slice up some avocado to make it pretty and delicious.

 

If you are making a side with this, 1 steak can feed two people.  I cut the steak in half and served it with one egg each and then had a side of vegetables with it.  If you're not having anything else you probably want the whole steak yourself.  Enjoy!

Homemade Migraine Reliever

Anyone suffer from migraines?  Here is a homemade recipe we came across to relieve migraine pain.  We haven't tested it yet so if you give it a try let us know how it works!

Inspirational Quote of the Week

Homemade Strawberry Freezer Jam

Homemade Strawberry Freezer Jam 

 

Ingredients:

• 4 cups mashed strawberries ( do not use a food processor as it will not be the right consistency)
• 3/4 c. honey
• 1 packet of no sugar pectin
• 1 3/4 c. water

 

Instructions:

1. Mash berries by hand. Then set up all the jars next to your stove; you will want everything arranged before you begin. Keep the lids in a pan of simmering water on the stove (not boiling).
2. Pour water and pectin into pot, and bring to a boil on the stove top, stirring frequently. Once the mixture is boiling, stir constantly for one minute. Then remove from heat and gently pour in the mashed berries. Stir for one minute, then pour in the honey.
3. With your clean ladle, ladle the jam into the jars through the funnel, leaving at least 1/2 inch head room at the top of the jar. Then one at a time, use the tongs to remove the lids from the pan of simmering water and place on top of the jars. Screw the bands down until they are just “finger-tight.” Don’t make them overly tight.
4. Let the jars cool to room temperature, then put the jam in the fridge overnight. The next morning, you can move it to the freezer.

14 Foods You Should Never Eat

Check out the article Disgusted by food? we found on msn.  It provides a list of 14 foods that you should stay away from.  You've probably heard of most of these before but it's still a good read.  Hope you find it helpful!

Inspirational Quote of the Week

Salisbury Steak Burgers & Bacon Pecan Brussel Sprouts

I made both of these recipes earlier this week from paleomg.com and they were delicious!  I'm usually not a brussel sprouts fan but I'd say it definitely comes down to how you make them and these were so good.

Salisbury Steak Burgers with Mushroom Gravy

Ingredients

For the steak burgers:

• 1.5-2 lbs grass fed ground beef
• 1 egg
• 2 garlic cloves, minced
• ½ yellow onion, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon dried thyme

For the mushroom gravy:

• 2 tablespoons fat of choice (I used coconut oil)
• ¾ cup beef broth
• ½ 6oz can coconut milk (I used almond milk)
• ½ yellow onion, minced
• 1 garlic clove, minced
• 1 package mushrooms (your choice what kind)
• 1 teaspoon sea salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

1. These can be cooked on the grill or stove top.  (I used a presto skillet and it worked great.)
2. Add all the ingredients for the burgers into a large mixing bowl and use your hands mix everything thoroughly. Then make the meat into oval patties.
3. Put your oval patties on the grill to cook. They will need to cook for about 3-5 minutes each side depending how thick you made them and how pink you want them inside.
4. While the patties are on the grill, make the gravy. Add your fat, onions, and garlic to a saute pan over medium-high heat. Let the onions cook until they become translucent. Add the rest of your ingredients including the coconut milk, broth, mushrooms and seasonings.
5. Mix together and let cook down a bit. Once the onions are beginning to soften, cover the pan and turn the heat down low to let cook, stirring occasionally.
6. Once the burgers and gravy are done, top the steak burgers with the mushroom gravy, and ENJOY! So tasty!

 

Bacon Pecan Brussel Sprouts

Ingredients

• ½ lb brussel sprouts
• 6 oz bacon, diced up
• ½ cup pecans
• salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees.
2. Cut off the end of the brussel sprouts then cut each one in half.
3. Throw your diced bacon in a large skillet under medium heat and cook until it begins to brown.
4. Then add your pecans to roast with the bacon in the bacon fat.
5. Once bacon is fully cooked, remove bacon and pecans with a slotted spoon and put in a bowl.
6. Now add brussel sprouts directly to your bacon fat pan, add some salt and pepper, and cover to let cook for a bit. About 6 minutes of so.
7. Once the brussel sprouts are browned a bit on the outside, either add that pan directly to the oven or transfer the sprouts to a baking dish then put in the oven for roasting.
8. Leave in the oven for about 20-25 minutes, adding the bacon and pecans back to the brussel sprouts after about 15 minutes to finish cooking all together.
9. Let cool a bit, then eat.

Every Cancer Can be Cured in Weeks explains Dr. Leonard Coldwell