Real Food Kitchen

I love cooking, gardens, backyard chickens and eating clean.

Married, 35, liberal, biz owner, Austin, TX. Expecting my first baby May 2014.

Sometimes I post pics of what I'm cooking. I'm usually cooking some kind of meat.

Preg update

I am 4 weeks away from my due date!

Midwives are happy about my paleo lifestyle and my supplements (bit k2, d3, c, cod liver oil, krill oil, folinic acid with b12, etc.). I’m also trying to eat dates and rrl tea and other calcium high food with magnesium to help with labor.

Just recently my BP has been high so I’ve been instructed to keep off my feet as much as possible, take Epsom salt baths, swim and take NatPure homeopathic remedy for high BP.

If I can’t get BP down, I may not be able to have a home birth.

Husband is doing better. Seems happier and excited for baby.

So for now I’m doing what I can and preparing for anything. Whatever happens happens. If I have to deliver in hospital, so be it! Right?

fashionfitnessfood:

Egg custards are definitely one of my weaknesses. They take me back to when I would visit my Nanan and she would always have egg custards in the fridge as an after dinner treat! Shop bought ones really aren’t great though as they tend to be loaded with sugar. And as delicious as they are, I would rather not have to worry about going over my macros. Enter > the 123 Paleo Egg Custard! I found this recipe a while back on a foodie blog and stored it in my brain - and with there only being three ingredients, it was quite simple!
All you need:- 3 Eggs- 2 Ripe Bananas- 1 can of Coconut Milk
Pre-heat your oven to 180 degrees. Firstly, you need to crack your eggs and pop them into your blender. Then you can add you bananas and coconut milk. For ease of blending, slice your banana up into small pieces to avoid lumps!








Once you have made sure you have a silky smooth consistency, pour your mixture into a pouring jug. Then you can divide the mixture between your ramekins. This recipe makes 6 servings so it is ideal for when you have friends over.




Now you need to place your ramekins into a large and deep baking tray and fill it with hot water to about an inch in height. Then you can place your ramekins carefully in the tray.




Now you can put your tray into the oven and leave it to bake for 45 minutes. Once cooked, take the tray out the oven and leave the ramekins in it until the water cools before you refrigerate.


And that’s it! The macros for each serving are as follows:Calories: 123Fat: 5.8gCarbs: 8.3gProtein: 3g
F/F/F x

fashionfitnessfood:

Egg custards are definitely one of my weaknesses. They take me back to when I would visit my Nanan and she would always have egg custards in the fridge as an after dinner treat! Shop bought ones really aren’t great though as they tend to be loaded with sugar. And as delicious as they are, I would rather not have to worry about going over my macros. Enter > the 123 Paleo Egg Custard! I found this recipe a while back on a foodie blog and stored it in my brain - and with there only being three ingredients, it was quite simple!

All you need:
- 3 Eggs
- 2 Ripe Bananas
- 1 can of Coconut Milk

Pre-heat your oven to 180 degrees. Firstly, you need to crack your eggs and pop them into your blender. Then you can add you bananas and coconut milk. For ease of blending, slice your banana up into small pieces to avoid lumps!

Once you have made sure you have a silky smooth consistency, pour your mixture into a pouring jug. Then you can divide the mixture between your ramekins. This recipe makes 6 servings so it is ideal for when you have friends over.

Now you need to place your ramekins into a large and deep baking tray and fill it with hot water to about an inch in height. Then you can place your ramekins carefully in the tray.

Now you can put your tray into the oven and leave it to bake for 45 minutes. Once cooked, take the tray out the oven and leave the ramekins in it until the water cools before you refrigerate.

And that’s it! The macros for each serving are as follows:
Calories: 123
Fat: 5.8g
Carbs: 8.3g
Protein: 3g

F/F/F x

motherearthnewsmag:

Top Organic Vegetable Gardening Challenges and How to Overcome Them
By Barbara Pleasant
Photo by Dwight Kuhn
Summer drought. Weather experts have warned gardeners in many regions of the country — especially Texas and Midwestern states — to expect more droughts in future years. Gardeners should consult their local extension services to get drought-tolerant crop and variety recommendations. Water with drip hose to make sure water reaches plants’ roots. Harvesting runoff water from buildings is another smart maneuver to consider. “I placed a row of rain barrels made from garbage cans behind a storage building,” says Carole Ramke of eastern Texas. “On my sewing machine, I made a cover for each can from a circle of fiberglass screen, with a casing and drawstring on the edge. The covers keep out leaves and even prevent mosquitoes.” [Keep reading…]

motherearthnewsmag:

Top Organic Vegetable Gardening Challenges and How to Overcome Them

By Barbara Pleasant

Photo by Dwight Kuhn

Summer drought. Weather experts have warned gardeners in many regions of the country — especially Texas and Midwestern states — to expect more droughts in future years. Gardeners should consult their local extension services to get drought-tolerant crop and variety recommendations. Water with drip hose to make sure water reaches plants’ roots. Harvesting runoff water from buildings is another smart maneuver to consider. “I placed a row of rain barrels made from garbage cans behind a storage building,” says Carole Ramke of eastern Texas. “On my sewing machine, I made a cover for each can from a circle of fiberglass screen, with a casing and drawstring on the edge. The covers keep out leaves and even prevent mosquitoes.” [Keep reading…]

(via roritx)

Prosciutto-Wrapped Mini Frittata Muffins 
These turned out so yum.  I think I added too much spinach, but still eggy and quiche like.  Check out recipe here: from nomnompaleo

Prosciutto-Wrapped Mini Frittata Muffins 

These turned out so yum.  I think I added too much spinach, but still eggy and quiche like.  Check out recipe here: from nomnompaleo

Beef and bacon meatballs zucchini and squash noodles at Jack Allen’s, Austin, TX.

Beef and bacon meatballs zucchini and squash noodles at Jack Allen’s, Austin, TX.

Buddhism teaches that joy and happiness arise from letting go. Please sit down and take an inventory of your life. There are things you’ve been hanging on to that really are not useful and deprive you of your freedom. Find the courage to let them go.

—Thích Nhất Hạnh (via panatmansam)

Chili

I started thinking about freezing meals for when baby arrives.  I’m kind of new to freezing meals, so I could only think of one thing.  My favorite favorite cold weather meal: Chili!  <—recipe

Chili egg cups:

I know it looks like I’ve baked cornbread muffins, but these are actually egg cups mixed with chili.  The egg cups are for this week’s breakfasts and it worked beautifully!  The chili has chorizo and bacon and onion and peppers - perfect breakfast food.  Here’s what I did…

  1. whisked 8-10 eggs
  2. Mixed in some chili
  3. Poured directly into greased cupcake tin (I used coconut oil)
  4. I went back and added more spoonfuls of chili to each cup
  5. Baked at 350 for 16- 17 min - I try to not cook all the way so it’s not over cooked when reheated (30 seconds in micro).

Have any paleo recipes that freeze well?

"Hey baby, let’s watch a movie in bed." -Jorge El Gato Mr. Roboto