We have decided to start a blog to share our recipes and to also keep them in a place we can easily access them. We hope you enjoy them and the little tid bits of our lives that we throw in. Most recipes will be based on primal principles although a few non-primal baked goods may slip in :)

Sunday, November 27, 2011

Thrown Together Stuffed Peppers

Adam and I had lots of peppers from visiting the farmer's market and some from the grocery so we decided to make some stuffed peppers. We also had some ground bison from the North Market. We also had some cauliflower and zucchini so it all went it.

We made the cauliflower rice that is found in an earlier post to be the rice you usually find in stuffed peppers. We sauteed diced zucchini and some onion with a little butter and salt and pepper while the bison was browning. Once all of that was done we combined it all and let it get all the flavors mixed up. Then we stuffed the peppers and placed them in a baking dish. We baked them at 375 for about 30-40 minutes. We added a little cheese on top and put back in the oven for about 3 minutes or until it was melted.


Adam's Birthday Bacon Cupcakes

So Adam's wanted bacon incorporated into whatever I made him for his birthday. Luckily, I came across this website. It has all things bacon related. They have a great recipe for maple bacon cupcakes. The recipe was great, however they were a little dense so I need to figure out how to change that. Suggestions welcome!

Crock Pot Roast Beef

Crockpot meals are perfect for fall and can be very primal. We got a roast at the North Market and decided the easiest way for us to make it would be in the crockpot. So on a cold fall day we decided to make kind of a beef stew type dish.


1 beef roast
2 sweet potatoes cubed
1 medium onion (large slices)
2 cups of carrots (we used extra baby carrots but if you have regular then chop into about 2 inch pieces)
1 cup of celery chopped into 2 inch pieces
1 cup of beef broth
salt and pepper

Put all the veggies on the bottom, then put in roast. Pour the broth over. We cooked ours on low for about 9 hours while we were at work.


Lavender Lemon Chicken

While Adam was off walking under the Missouri River in Montana (he was there for work his company is doing on the dam there and got to walk in the giant pipes! and he got to stand in a known location of where Lewis and Clark stood), I decided to try something different with plain old chicken breast.

I had some left over lemon from our chicken and artichoke heart dish so I sliced some lemon very thin and placed them on the chicken. At the North Market this summer the worker at the spice place talked me into cooking lavender and a citrus type of peppercorn. So I decided to sprinkle a little of each on the chicken. I popped it in the oven and it turned out great! The lemon gave it a very light taste and the pepper and lavender were a perfect compliment.

We are going to try this on a whole chicken soon!