Dairy Free; Strawberry Blast Smoothie

by Jenny Irvine // June 2, 2014 // 3 Comments

We have made many combinations of smoothies over the years but this strawberry blast smoothie still ranks among one of our homestead favorites-be sure to make extra and freeze some for a special frozen treat after school. (Disclosure; this recipe includes affiliate links- if you should choose to purchase a particular item from my direct link- my family will receive a small percentage of the sale-and, for that we thank you graciously.)

Dairy Free; Strawberry Blast Smoothie

Yields: 2 (8 oz. Drinks)

Ingredients –

Handful (about ¾ C) each Strawberries, Pineapple, Mango

½ Orange or 1 small mandarin orange

1 C. Water

1 T Honey or Agave

Ice **

Instructions –

1. Blend all ingredients until smooth. I normally use our magic bullet or the immersion blender for quick afternoon smoothies with the kids as I find the clean up to be quite easy.

** If Frozen Fruit is used – omit Ice

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Grandmas Greek Dressing and Marinade

by Jenny Irvine // May 30, 2014 // No Comments

Whether your looking for an awesome dressing for your mixed green salad or simply looking to marinate that beef tenderloin at the holidays-this recipe is a must try and a family staple in our home! I literally could drink it out of the bottle. It is the perfect combination of sour, spice, and zest.

We frequently make a triple batch of this marinade for summer bbq’s to tenderize our chicken or make mouth watering grilled beef the results are nearly always the same – pure goodness.

Grandma’s Greek Dressing and Marinade

Ingredients;

3/4 C. Olive Oil (or Grapeseed Oil)

1/4 C. Fresh Squeezed Lemon Juice

1 T. Garlic Powder

1 T. Oregano

1/2 T. Dried Basil

1/2 T. Fresh ground pepper

1/2 T. Sea Salt

1/2 Tsp. Onion Powder

Directions; In a medium-sized bowl simply whisk all ingredients together until spices are mostly dissolved and well combined. Pour into a clean salad dressing bottle or keep refrigerated in a mason jar for future use. If using for a marinade simply whisk and pour in a gallon ziplock bag along with your desired meat- it makes for a fabulous grilled beef tenderloin.

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Salmon Quiche with Sweet Potato Crust; Gluten, Dairy, and Nightshadefree

by Jenny Irvine // May 29, 2014 // No Comments

This recipe excites me every time I make it-why, you ask? Well, there are actually several reasons. It is super simple to make and even freezes great for make ahead meal planning (so make two and freeze one) Secondly, it is a recipe my entire family can eat since it is gluten, dairy, and nightshade free . Third, it can be eaten for breakfast, lunch, or dinner, and-lastly, it tastes great hot or cold.

Salmon Quiche with Sweet Potato Crust

Yields: 1 – 8×8 or pie dish quiche

Crust Ingredients –

1 Sweet Potato, sliced into thin rounds (enough to cover the bottom of a 8 x 8 baking dish twice)

2 Eggs

¼ C Almond or Coconut Milk

1 T Fresh Rosemary (minced)

Pinch of Salt and Pepper

Crust Instructions –

1. Preheat oven to 350 degrees

2. Layer the bottom of (lightly sprayed) 8×8 baking or pie dish with 2 layers of sweet potato slices.

3. Sprinkle with Rosemary

4. Mix eggs and seasoning and pour over potatoes.

5. Bake for 15 minutes – remove from oven and continue with filling below…

Quiche Ingredients –

6 Eggs

1 ½ C Almond or Coconut Milk

1 tsp. Salt

1 tsp. Dijon Mustard

1 tsp. Dried Dill

½ tsp. Black Pepper

1 T Bacon Bits

1 T Minced Garlic

½ C Green Onions (thinly s

4 oz. Smoked Salmon (flaked into small pieces)

Filling Instructions –

1. In a large bowl, whisk eggs, milk, mustard, bacon bits, garlic, onions and seasonings until frothy.

2. Sprinkle the salmon over the baked sweet potato crust.

3. Pour egg mixture over salmon.

4. Bake in 350 degree oven for 40 – 45 minutes or until center is set and toothpick test is clean.

5. Cool on wire rack 20 – 30 minutes before cutting.

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