Angie's Suburban Oasis and Northwest Cavegirls

Debbie's Paleo Pavlova

2016-11-21T21:50:00.000-08:00

Bringing over some of the Northwest Cavegirl Recipes. This one is from Cavegirl Debbie.

Renowned across the globe for her scrummy pavlovas. No matter which party or event Debbie attends she is never without a pavlova in hand… I kid you not! Her non paleo recipe is in the Microsoft cookbook and her pavlova’s have raised a tidy price at auction! My hubby's birthday cake each year is always a Debbie Pavlova. So Debbie couldn’t go empty handed to Thanksgiving this year without a pavlova right?! NO she couldn’t and YES she did it again, a delicious paleo pavlova his time, to share. Paleo pavlova doesn’t go crunchy like regular pavlovas, more of a soft meringue as in lemon meringue. if you like coconut then you will love the cream. Paleo pavlova is super yummy and hit the spot without a doubt!

Thanks Cavegirl Debbie!

Originally published on Southern Crossfit.

Here’s Debbie’s version…

Ingredients:

6 egg whites
150 ml Agave Syrup
2 Tbs.Arrowroot
1 tsp. Lemon juice
2 cans of chilled full fat coconut milk
1/2 tsp. cinnamon
few drops of vanilla extract

Directions:

Pre heat oven to 300* F
Whip egg whites until soft peaks start to form, slowly add agave syrup.
Keep whisking white until peaks start to firm, add arrowroot.
Finish by adding lemon juice.
Scoop mix onto grease proof paper to form individual portions, about the size of your fist.
Place in oven @ 300*F for 10 mins then turn oven down to 250*F and cook for a further 50 mins. Once the hour is up turn oven off and let the pavlovas cool in the oven, do not remove until cool.
Cream: chill the cans of coconut over night and then scoop off the solid cream in to a bowl
Add cinnamon and vanilla then whisk
Serve with fresh sliced strawberries or raspberries (or any fruit you like)

ENJOY!

Another great paleo recipe! This lifestyle just keeps getting better and better!

2016-11-10T22:36:00.000-08:00

Bringing over recipes from Northwest Cavegirls. This is from Cavegirl Stephanie.

At a lovely gathering at my friend Suzz's house (nope, I didn't misspell that, it's her nickname from my gang), Suzz served up some delicious Ahi Poke. I think I ate about half of it (sorry, Suzz!). It was SO GOOD. As I was wolfing it down, I was thinking and probably saying, too, that this is the ultimate Paleo food. What caveperson couldn't go out and grab a fish, whack it over a rock and eat it. Ok, there's a bit more to this dish than that, but really! This is so yummy and such clean-eating.

I followed the recipe that Suzz sent me from Allrecipes.com and made up a batch as soon as I could get my hands on some Ahi! I did, of course, paleo-ify the recipe a bit. Here was my take on it:

Ahi Poke for Two or for one really hungry person like me! :D

1/2 lb. Ahi
1/4 c. coconut amines
1/4 c. sliced green onions
1/2 T. red pepper flakes
One endive head, cups taken off rinsed and set aside.
Cube the Ahi steak. Toss all together, except endive cups. Let it sit and marinate a couple of hours before serving, in the fridge, cavegirl! Place spoonfuls in the little cups and CHOW!

Now, the original recipe called for toasted sesame seeds, which I bet taste super yummy on it, but I was out, and some of you Paleo peeps don't eat seeds, so whatever you want to do. AND, it did call for chopped macadamia nuts, which I love, but again was out of. However, it seems there is some disagreement over what is truly supposed to be in Ahi Poke. Perhaps this is one of those things where everyone has a "family recipe" for it. Like chili, mmm chili, I've yet to meet one I didn't like that was HOMEMADE.

Date Cardamom Energy Bites

2016-11-07T22:09:00.000-08:00

Bringing over recipes from Northwest Cavegirls. Cavegirl Stephanie here:

Before Paleo, one of my favorite new cookbooks, was The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. This duo has created a lovely mix of delicious whole food recipes that are guaranteed to satisfy whole foodies. I currently don't use all of the cookbook, as it's carb intensive, but one of my favorites from this cookbook is the Raw Energy Balls on Page 354. They are a mix of nuts, fruit, and spicy goodness.

A dozen balls can be made by mixing my current favorite blend of these ingredients:
1 c. raw walnuts or almonds in your food processor until they are finely ground (not dust or butter, though)
then add in:
1 c. dates
1/4 c dried blueberries
1/2 t. cinnamon
1/2 t. cardamom (freshly ground please, you'll be so glad you did)
Pulse until it's a nice mealy mixture, then add:
1/4 c. raw almond butter
Pulse again until the mixture is well blended and sticks together.

Roll into balls (I actually used a 1 t. scoop for cookies and got about 24 balls out of the batch). Roll each ball in raw coconut shreds or cocoa or ground nuts, whatever. EAT! These do not last long at our place. This is a recipe that it's important to buy every ingredient organic. I've also doubled the spice, because I'm like that. I LOVE cardamom... and love it even more when I grind the little seeds myself in the spice grinder. The whole kitchen smells great afterward.

Sweet treats like this keep me swinging that club.

Memories of My Uncle Tiny

2016-11-05T20:33:00.001-07:00

My Uncle Tiny passed away this morning. He was the only uncle I had. His name was Clinton, but he was always Uncle Tiny to me. Now you might think he was a small man from the name, but you would be mistaken. He was 6' 3" and usually weighted around 300 lbs and had a heart and a voice to match his size. You always knew when Tiny entered a room; he knew how to make an entrance!

Tiny and my dad were twins. Although they were roughly the same size and shape, their personalities couldn't have been more different. My dad is quiet, Tiny was loud. Dad likes to not draw attention to himself, Tiny loved being the center of attention. But the thing they both had in common was that everyone loved them both.

Tiny lived with my grandma and grandpa for most of my childhood so I got to see him all the time. I remember hanging out in his room looking at his jar of steel pennies and other interesting things he'd collected. He loved Hank Williams Jr and sang along with Bocephus in the lowest voice he could muster, which was pretty low.

He would play fight with me and my brother and when we would fight back he'd say "you don't want to mess with me. See this fist here? This one is called Hospitalization and this other one is called J.H. Ermert (the local funeral director)."

From as early as I can remember he either called me Angie Dawn or Tootie. Then he'd tell the story of why he called me Tootie. Apparently when I was a baby Harold Hoey gave me that name, and when Harold died, Tiny felt it was his job to keep calling me that to carry on Harold's memory.

My Grandma (Nannie) was a tee-total-er and didn't believe in drinking alcohol at all, but Tiny liked beer. So when I was little and he lived in my grandparents house he would hide cans of beer in my Nannie's potato drawer or in with her onions. Sometimes she'd find it and pour it out and they'd both pretend like it was never there in the first place.

When I got older and went to college and brought home my boyfriend (now my husband) who was from Massachusetts, Tiny would come in the door and in his booming baritone voice would ask "So you brought home a Damn Yankee?" and then proceed to try to turn my yankee boyfriend-husband into a true southern boy as best he could. He was proud to be from Arkansas and proud to be a Good Ole Boy and especially proud to be from Knobel.

Tiny loved Knobel and was scorekeeper at all of the high school home basketball games until the school was closed. He was a big part of the local christmas parade that was small-town, home made and drew crowds from all of the larger towns. If there was a card tournament at the old Home-ec building or community center he was there, either as a card player or just to be part of the fun and share the pot luck.

Tiny worked for the Game and Fish commission for a lot of his life and enjoyed being outdoors. He loved duck hunting and would practice his duck call while sitting around the house.

When I would send him things in the mail I would address the envelope "Tiny Hancock, Knobel, AR" and it always got to him. Tiny was everyone's friend. Everyone knew Tiny. Everyone loved Tiny.

I will miss you, Tiny!

Eggplant Pad Thai

2016-11-03T22:34:00.000-07:00

Bringing over Northwest Cavegirl recipes. Cavegirl Stephanie here...

So, on to take two on Pad Thai. If you missed version one, in all it's clumped cat food glory, look at the previous post. I renamed that post to Paleo Quick Pad Thai, because I realized it's all Paleo unless you use a baddie fish sauce. If you can't find a clean fish sauce, gather yourself some coconut aminos, drag a sardine through it and call it good.

Take #2 features eggplant "noodles" in a bit tangier sauce with cute little shrimps. If you're not a nightshade eater, I'm sorry, but stay tuned as I plan to sample other options for this idea.

Pad Thai for ONE - eggplant noodle version

Ingredients:
1 T. fish sauce (Red Boat fish sauce is pretty simple ...or whatever soy-like sauce you want to use to make this more paleo)
2 T Lime juice
1t. honey
1/4 red onion
1 clove garlic
1 tsp chili garlic paste
1 tsp coconut oil
6-8 shrimps (raw)
1 small eggplant
Toppings: cilantro, green onions, etc. This is such a personal preference sort of thing.

First, prepare your eggplant noodles. Trim the ends off of your eggplant. (Mine was about 7-8 inches long and about 3 inches in diameter at it's widest point. I used an aubergine for this, but I think this might work better with the slender Thai eggplants that we get in our markets. I'm going to gather a few and try that, too.) Using a mandoline at thin but still substantial slicing thickness. I think mine were a few centimenters thick. Then, stack the slices and using a sharp knife, cut the slices into noodles.

You might want to toss these with a bit of lemon juice if it will be a while before you get them in the pan, just so they don't get too discolored.

Mix together this sauce and set aside:
1 T fish sauce
2 T lime juice or lemon, whateveh
1 t. honey

1/4 red onion, cut into long strips
1 clove minced garlic
1 tsp. chili garlic paste
2 tsp. coconut oil

Stir fry onion in coconut oil until transluscent. Add in garlic and chili and stir fry for a minute or so with the exhaust fan on (trust me, that chili paste will get you, really... did you not believe me last time?).

Add the eggplant noodles and shrimps, stir it in nicely, you want your onion/garlic/chili getting really friendly iwth the noodles and shrimps so that they are imparting their flavor. Stir fry for a minute or two, letting some of the moisture fry out. Then add in fish sauce mixture and mix it around nicely until combined. Stir fry until the shrimps are done and the eggplant is nicely cooked but still has some "al dente" feel to it. The sauce allows the eggplant to get a bit of steaming, but doesn't leave them tasting washed out.

Add in 1/4 c. chopped cilantro and green onions and whatever other toppings you might desire on your own pad thai. Toss a bit and serve!

This one I liked better than the spaghetti squash one. The "noodles" had more of the mouth feel that I was looking for. I DID plop about 2 T of peanuts on top of them. Peanuts don't bother my tummy at all, so I eat them from time to time. If they bother you, put some almond butter or sun butter in with the sauce, or chop up some brazil nuts or something to get that lovely salty crunch on top. What I completely forgot was the eggs... Next time, I'll scramble an egg, set it aside and stir it in at last before dishing it up.

Spaghetti Squash Pad Thai

2016-11-03T22:31:00.000-07:00

Bringing over Northwest Cavegirl recipes. Cavegirl Stephanie here:

Pad Thai...How I love thee. No, really, I LOVE pad thai with a deep and sincere foodie sort of love. Back in the day before Paleo, I had a period of time where I made 10-12 batches per week for a few weeks until we found our favorite. The result: we had SEVERAL favorites. That is what I am hoping to do this week. I shall record for you here "attempt #1".

Pad Thai for ONE - Spaghetti Squash version

Ingredients:
2 T. fish sauce (Red Boat fish sauce is pretty simple ...or whatever soy like sauce you want to use to make this more paleo)
2-4 T Lime juice
1t. honey
1/4 red onion
1 clove garlic
1 tsp chili garlic paste
1 tsp coconut oil
3 oz. cooked meat/poultry/egg whatever
1 T almond butter
1 c. cooked spaghetti squash
Toppings: cilantro, green onions, etc. This is such a personal preference sort of thing.

Mix together this sauce and set aside:
2 T fish sauce (Red Boat fish sauce is pretty simple ...or whatever soy like sauce you want to use to make this more paleo)
2-4 T lime juice
1 t. honey

1/4 red onion, cut into long strips
1 clove minced garlic
1 tsp. chili garlic paste
1 tsp. coconut oil

Stir fry onion in coconut oil until transluscent. Add in garlic and chili and stir fry for a minute or so with the exhaust fan on (trust me, that chili paste will get you).

Add 3 oz. cooked meat/poultry (I added some smoked pork tenderloin because it was on hand). Stir it in nicely.

Add in a tablespoon of almond butter and stir in quickly. Then add in fish sauce mixture and mix it around nicely until combined.

Add in 1 c. cooked spaghetti squash and gently toss. Works best with more firm spaghetti squash. My first attempt was a bit on the "well done" side and well.. see the pic.

Add in 1/4 c. chopped cilantro and green onions and whatever other toppings you might desire on your own pad thai. Toss a bit and serve!

Mine looked like this when made with the MORE done spaghetti squash. Hubby said: "Hey, what's that clumped cat food looking stuff?" Hah! Thanks, babe.

Ya know what, it was really tasty and I'd eat it again for sure. More pad thai recipes to come!

Paleo Christmas Puddings

2016-11-01T21:39:00.000-07:00

Bringing over some of the Northwest Cavegirls Recipes

On my endeavor to create a paleo Christmas dinner this year, I had to, of course, master a paleo Christmas Pudding. I was unable to find a true paleo Christmas pudding but I did come across these two gluten free ones which I used as my starting point. Gluten Free Christmas Pudding by Cookinlovebird found on JamieOliver.com and the other from the BBC Food website. I opted to base my Paleo Christmas Pud on Jamie’s guest recipe… Thanks for the inspiration Cookinlovebird!

Here it is…

Ingredients:

1000grams of mixed dried fruit

-Trader Joe’s Bing Cherries
-Trader Joe’s Jumbo Raisin Medley (whole 454g bag)
-Trader Joe’s Organic Thompson Seedless Raisins
-Trader Joe’s Dried Cranberries Fortified with Cranberry Seed Oil (whole 227g bag

2 apples peeled and chopped small
1 orange zest and juice
150ml brandy (optional but highly recommended ;)
6 free range organic eggs
250g palm shortening frozen before grating
350g pure maple syrup
175g almond flour/meal
1 tbs. coconut flour (new addition, see outcome below)
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
Handful of chopped prunes

Directions:

You need 2 x 2lb pudding case or 4 x 1lb ones, greaseproof paper, a big saucepan, coconut oil and a pastry brush.

Mix together apples,orange juice and zest, grated palm shortening ( I began hand grating and then decided to shred it in my food processor), beaten eggs, maple syrup in a large bowl.
Add the flour, baking soda, dried fruit and spices
Stir all together adding a the brandy at this point if required!!

Divide into the pudding bowls leaving about an inch from the top in the 1lbs and about 2 inches in the 2lbs, just so they can rise a bit.
Place on the top of the mixture an oiled piece of grease proof, make it bigger than the top, then place the lid on top and seal down.
Place puddings into a pan, add the water so its an inch from the top of the pudding, bring to the boil and simmer for 6hrs, adding more hot water every 20mins or so, you must keep your eye on it.

Put your kitchen back together again!

When cooked leave to cool, wipe off any excess fat from the case,it does happen sometimes, re-wrap with greaseproof paper and foil, make a little hand grip with the foil, because you need to simmer it again on the day its to be eaten for about 30mins to serve hot.

Please be careful at all times with the removal of the pudding from the hot water.

Outcome:

This is interesting! The Christmas pudding looks like a Christmas pudding and tastes EXACTLY like a Christmas pudding but the consistency is different. It was very juicy, a lot of liquid ran out of it when I tipped it onto the plate. I wonder if it could have done with being cooked longer. I still have one more on the stove as I type and I plan to leave it cooking for another hour or so. I found that the bottom of the pud was cooked better than the top, which makes me think that with the simmering and evaporating water that the top of the pud was not getting direct heat all the time. Hmmmm?! It is going to be interesting to see.

Anyhow… the pud, as is, is super yummy and if that is what we have for Christmas Day then I am very happy! I am super pleased that it tastes just as it should and the consistency is nice and yummy, just different.

From Aiken Anecdotes I received a number of comments with great suggestions to reduce the liquidy issue, one of which was from our Angie, who suggested adding a tablespoon of coconut flour to the recipe as this is a great soaker-upper! Next time I make these I will definitely add this to my recipe!!

Also steam the puds in 2 inches of water rather than up to an inch from the top of the pud basin as to not risk seepage into the top of the basin. The puds in theory steam from the steam in the pan not from the water so this is a great point to which I will take use next year.

Paleo Chocolate Pudding and Fudge Babies

2016-10-24T22:00:00.000-07:00

Bringing recipes over from Northwest Cavegirls. Cavegirl Stephanie here:

Chocolate: This day is meant for chocolate. Two lovely ladies, Katie and Elana, saved my bacon today. We needed chocolate for dinner and we needed healthy chocolate and for us today that meant no dairy, no grain, minimal sugar. If you haven't had the time to put together Angie's chocolate covered cherries, maybe you'll have time for one of these.

Enter Elana's dairy free chocolate pudding:

This is an incredibly easy dessert to whip up. I used a can of full fat coconut milk, coconut oil, chocolate chunks from Whole Foods, and a bit of agave. Click on through to see her recipe. Elana uses xylitol in hers. I didn't have any. I only used a tablespoon of agave, since I tasted the mix and it seemed nearly sweet enough for me. PLUS, since I was serving it with another choco-hit, I didn't think we needed it overly sweet.

Next up, Fudge Babies from Chocolate Covered Katie:
From the set of ingredients, you can see that it doesn't take much to make these little darlings. Walnuts, dates, vanilla, cocoa, and a tad of salt. I chose smoked sea salt, but I can't say that it was enough to give it much of a smoked flavor like I'd hoped for.

I used a cup of walnuts, 1.25 cups of dates, a splash of vanilla, a twist of salt and 5 tablespoons of cocoa. Whirl the mixture in your cuisinart or equally powerful device, then roll into little balls. These babies taste like ULTRA MOIST BROWNIES. I'm in love. I love how Katie titles the page that her recipe is on: "Make. These. Now." I second that. These are amazing little fruit sweetened bites of ambrosia that need to show up on Valentine's Day, Christmas, PMS Day, whatever day you need a BLAST of chocolate delight.

We are going to be a happy family come dessert time tonight!

Edit: WARNING... make a double batch of fudge babies if you expect to have any for your family and friends. They are the most tasty little brownie-like bites I've come across in a long time!

Garlic Ginger Chicken with Sesame Baby Bok Choi

2016-10-20T22:27:00.000-07:00

Bringing over Northwest Cavegirl recipes. Cavegirl Stephanie here:

I'd forgotten about this chicken dish, until last night. A friend gave me this recipe about 10 years ago. We've loved it many times, but then as usual, I forget things and they fall away. Well, last night I was in a pinch to get a quick healthy meal for hubby and me. I thawed chicken breasts and then looked in the fridge, saw the bok choy, remembered this dish and VOILA! We had a meal plan! My friend said that this was a staple of her Korean grandmother's, and that she also used it several times every week. I can't believe it's been so long. I'll be making this a lot, until I forget about it when something new and shiny comes along.

Garlic/Ginger Chicken

2 chicken breast cut into small bite sized pieces
tablespoon of minced garlic
tablespoon of grated ginger
tablespoon of chili garlic sauce (looks like that picture to the right)
tablespoon of coconut oil

Place chicken pieces in a container for marinating. Add garlic, ginger, and chili garlic sauce. Coat chicken. Marinate for 4 hours or so. When ready to cook, heat oil, add chicken and marinade to pan and stir fry chicken. You just want the chicken done, not OVERDONE, so watch for the pink to disappear and just a little browning happening. Season with salt if needed.

Sesame Baby Bok Choy

1 teaspoon of olive or coconut oil
several baby bok choy, halved length-wise
1 teaspoon toasted sesame oil
sea salt

Heat olive or coconut oil in pan on high heat. Add bok choy and quickly stir fry, maybe 1-3 min. Looking for the stage where the greens just start to wilt and the thicker sections are browned a bit. Remove from heat and drizzle with sesame oil and season with sea salt.

If you don't have time to marinate the poultry, no worries, just toss it all in the pan and stir fry it. It's still very delicious!

Mango Chicken Salad

2016-10-17T21:57:00.000-07:00

Bringing recipes from Northwest Cavegirls. Cavegirl Kate here...

What makes this salad is the mango salsa!

Serves 3

Ingredients:

1 mango, peeled, pitted and cubed
2 tablespoons chopped fresh cilantro
4 green onions, thinly slices (spring onions)
1 medium red pepper, seeded and chopped
1/2 cucumber, peeled and chopped
3 tbsp. of fresh lime juice
1 tsp. minced fresh garlic
1 tsp. dried oregano
1 tsp. ground cumin
Dash of chili powder
1 Romaine Lettuce
2 x Chicken breasts

Directions:

Mix all the ingredients except the lettuce in a bowl.
Let stand for at least 15 mins. Serve on top of the lettuce.
Grill chicken breasts, slice and add to the salad.

Note: The vegetable mixture without the mango can be made in advance and refrigerated. Add the mango and a dash of lime juice before serving

Hey Presto!

If you are anything like me, you might need a little lesson on how best to cut and peel your mango. I admit I did and found this very handy youtube video to guide me.

Bon Appéti

Roasted Broccoli and Onions

2016-10-13T22:24:00.000-07:00

Bringing over Northwest Cavegirl recipes. Cavegirl Kate here...

You will need...

LOTS of broccoli florets
Red onions
A pack of your favorite bacon
Herbs and seasoning of your choice
Olive oil

This dish began as a side created for St. Patrick's Day and originally began as oven roasted broccoli with onions. Have you ever thought of roasting broccoli before? Well we hadn't…I know strange as we roast all our other veggies normally and then generally steam the broccoli.

So prepare your broccoli and peel and cut your onions into chunky chunks. Lay all of them on a baking tray and sprinkle generously with your chosen seasoning. We used Trader Joe's 21 Seasoning Salute which is my favorite mixed herbs and spices mix right now. The glug a generous amout of olive oil onto the tray over your broccoli and onions. Roast on a hight heat (450*) for 15 mins until the broccoli and onions are tender.

THEN...

Because we had a ton of leftovers we decided to create dish number 2… Broccoli and Bacon. We cut up 5/6 or more rashers of our favorite bacon, that being Trader Joe's Apple Smoked right now :) Fry up the bacon pieces until cooked a little crispy. Drain off the the majority of the bacon fat and then add the broccoli to the pan, shallow frying it in a little of the bacon fat then add the bacon back to the pan and heat through.

OMGosh this dish, be it lunch, brunch or a side to accompany meat is delicious. We are HUGE fans of broccoli in our house SO with the added plus of bacon, which makes everything better right?!… it HAS to be a recipe for SUCCESS!

Paleo Coconut Flour Biscuits

2016-10-06T22:22:00.000-07:00

Bringing over Northwest Cavegirl recipes. Cavegirl Stephanie here:

For the most part, I don't miss bread. Every once in a while, though, I miss a biscuit in the morning. I get a little tired of eggs and want something different. Wellness Mama had the answer for me. I made up a batch of her coconut flour biscuits when I was craving a biscuit and I was WOWED.

I like them plain, or with a little herb mixed in, or with a tablespoon of bacon drippings mixed in... mmmm mmm. Kate's post on the Chicken Sliders got me thinking about sausage breakfast sandwiches. I use those almond buns sometimes, too, but prefer these coconut ones for the breakfast purpose. My gang likes both of them, but not as well as bread yet. I'm workin' on it!

For the record, my sandwich has some paleo herb mayo on it. The sausage is Beeler's spicy sausage, the one that comes in a chub.

Give this a try, I think it will perk up a dull morning!

Butternut Squash Lasagna

2016-10-03T21:53:00.000-07:00

Bringing over recipes from Northwest Cavegirls. This one is from Cavegirl Kate.

We are big fans of lasagna in this house and with the big Aiken house divide I needed to come up with a paleo version for the caveman hubby and his cave girls when I make my youngest occasional cave kids their favorite dish of mine, beef lasagna.

So...

I found inspiration from Health-Bent.com in using butternut squash instead of pasta sheets. I created a very yummy meat-tastic tomato sauce and crumbled some sweet potato and beet chips on the top to add a little crunch to the finished dish.

Here's what's in it...

Ingredients:

1lb (ish) of ground buffalo/bison
1 onion chopped small
2 Casual Gourmet Chicken Sausages with Roasted Red Pepper and Spinach (from Costco)
4 rashers of bacon chopped
1 jar of pasta sauce ( my favorite is Lucini Rustic Tomato and Basil)
½ a carton of chopped tomatoes
1 Tbsp. minced garlic
Splash of Worcestershire Sauce
A few fresh basil leaves
Splash of red wine
Shake of pepper
1 small jar of roasted red peppers
1 small/med. butternut squash
Handful of crumbled veggie chips (optional)
sprinkle of dried mixed herbs
sprinkle of dried sage

And the way I made it...

Directions:

Chop onion and fry with garlic, mixed herbs, bacon and sausage until the bacon is cooked and the onion is sautéed.
Add the ground buffalo meat and cook.
Drain any excess fat
Add the roasted red peppers and stir in
Add your preferred pasta sauce, diced tomatoes, splash of wine and Worcestershire Sauce
Prepare the butternut squash and slice into even planks/sheets
Layer your lasagna with the first layer being the sauce and ending in a sauce layer too. Be careful not to overlap the sheets.
Top with a generous sprinkle of crumbled veggie chips
Bake in the oven for 45 mins on 375 *F. Beets chips blacken when baked.
Serve and enjoy!

I served my lasagna with steamed broccoli and Paleo Herb Buns

Paleo Keema Kari

2016-09-29T22:20:00.000-07:00

Bringing over Northwest Cavegirl Recipes. Cavegirl Stephanie here:

I love Indian food, don't you? This is a version of keema kari minus the potatoes. Trust me, you'll like it without them, too. Last night was a busy one. I had about 30 minutes to make something amazing out of a package of PCC's wonderful ground beef. I was wanting curry. I recalled a blend of spices that made me run to the computer for some help. After reading through SEVERAL recipes, I put together this blend.

Everyone had a large helping and I still had about two cups of it leftover! Yay! Leftovers!

Paleo Keema Kari
1/2 medium onion, finely chopped
1lb organic grass-fed ground beef

1/2 tbsp minced garlic
1 tbsp or more freshly grated ginger

1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
1/2 t. freshly ground black cardamom seeds
1/2 tsp chili powder

14.5 oz can diced tomatoes or crushed tomatoes
1 cup stock (whichever sort you have on hand)
salt and pepper to taste

1 bunch of spinach, washed and chopped or a bag of frozen spinach
1 T. minced fresh mint (I was out, but this is my plan for the summer and you should try it if you have some!)

First, brown the ground beef. Add onion and saute along with the beef.
2. Add garlic, ginger and spices, fry for 2 - 3 minutes.
3. Add tomatoes and beef stock, turn heat down and allow to simmer for 30 - 40 minutes or until flavors are well melded.
4. Season to taste with salt and pepper and stir spinach through. Turn heat off and wilt the spinach. Serve!

Serve with cauliflower rice.

I actually used mixed greens (mustard, collards, kale) from my stash in the freezer that I'd put away from the summer Root Connection bounty instead of spinach. I'd guess that most people have access to spinach, though, so that is how I recorded the recipe. I also added about 1/2 a package of Trader Joe's Healthy 8 Veggie Mix, just because I had it and wanted more vegetables in it. The cavekids gobbled it down and hubby was so pleased to be eating something nicely spiced.

Paleo Shepherds Pie

2016-09-26T21:51:00.000-07:00

Bringing over recipes from Northwest Cavegirls. This is from Cavegirl Kate

Oh my giddy Aunt!

You just have to make this recipe! Us Brits like nothing better than a hearty meal of Shepherd’s Pie and YAY… I made a Paleo/Primal one.

Kids LOVED it and asked for seconds! Packed with nutritious veggies and prime ground bison (buffalo) this dish warmed us up a treat and made our tummy gauges reach full and satisfied!

This Shepherd’s Pie is actually called Farmer’s Pie and it is made with cauliflower mash rather than potatoes!

FIRST…

Make the cauliflower mash!

This recipe was originally published in Paleo Comfort Foods.

Ingredients:

1 head fresh cauliflower
1/2 cup chicken stock
shake of pepper
1 tbs. minced garlic

Directions:

Cut cauliflower head into small florets and chunks of stem and steam.
Place all ingredients in a medium saucepan and bring to the boil.
Reduce heat and simmer for about 20 mins or until the cauliflower is very tender and can me mashed with a fork.
Beat cauliflower in either a food mixer or use an electric hand whisk. You can use a potato masher but it won’t be as smooth.
If your cauliflower is too dry just add a little more stock.

Now you’re ready to make the Shepherd’s Pie

Here’s the recipe…

The following recipe is an adaptation of the one in the Paleo Comfort Foods cookbook.

Ingredients:

1 tbs. coconut oil
1tbs. minced garlic
2 pounds (900 g) ground bison
2 cups (300 g) onions chopped
2 cups (250 g) carrots, peeled and sliced
2 stalks celery, chopped
1 tbs. fresh rosemary, chopped fine
2 teaspoons dried thyme
2 cans/tins of diced tomatoes
2 tbs. balsamic vinegar
2 tbs. Worcestershire sauce**
6 cups (1½ L) Mashed Cauliflower

Directions:

1. Preheat oven to 350°F (175°C).
2. Heat a large skillet over medium/medium-high heat. Add the 1 tablespoon of the oil and once hot, stir in the garlic, being careful not to burn.
3. Add in the bison and stir, combining with the garlic. Cook until the meat is browned.
4. Remove the bison/garlic mixture from the pan, then add in the onions, carrots, celery, rosemary, and thyme.
5. Cook until onions are translucent and carrots and celery softened.
6. Add the meat mixture back into the pan, and stir in the tomatoes, balsamic, and Worcestershire and bring to a simmer. Simmer until most of the liquid has evaporated off (especially if your tomatoes are really juicy).
7. Pour meat/vegetable mixture into a 9? x 13? (23 cm x 33 cm) baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.

8. Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.

voilà!

Butter Chicken - Chicken Makhani and Homemade Garam Masala

2016-09-22T22:16:00.000-07:00

Bringing over Northwest Cavegirl Recipes.

Oh my, do I love my crockpot! After THIS recipe that I tried from A Year of Slow Cooking, I'm even more in love with that device. We've had this one several times now.

So, the first time I made it, I started out with the recipe that she has and only changed using chicken breasts tenders instead of thighs. I put the chicken in while it was still frozen. Here's what the whole lot looked like before starting the cooking cycle:

I put it on a 6 hour high cooking cycle. At about 3.5 hours, I did open the crockpot to stir the sauce. I also tore the chicken into more bitesized pieces.

Add some cauliflower rice and you've got a meal that is cooking FOR you! That was so yummy. I've make it again and again. Use whatever chicken you'd like. Last night, I used thighs and breasts from Costco's organic chicken packages. Yummy!

IF you do dairy, serve this with a side of raita or just plain yogurt.

If you do not have any garam masala, make your own.

Garam Masala:
Place all in a spice grinder/coffee mill and pulverize to a fine powder.
1/3 cinnamon stick
1 1/2 t. black peppercorns
1 t. black cardamom seeds
1/2 t. green cardamom pods
1 t. cloves
1 pinch of nutmeg
You can dry roast the mixture in a skillet before grinding if you have the time. IF not, just put it in the grinder and zip it! Strain out the cardamom pod fibers and you're good to go with a supply of garam masala that should last you a few weeks.

Buffalo Chili

2016-09-19T21:45:00.000-07:00

Bringing recipes over from Northwest Cavegirls. This one is from Cavegirl Kate.

Since becoming a cavegirl my family and I have bought, cooked and eaten ground bison/buffalo instead of ground beef. We all actually prefer the taste of buffalo compared to beef and check this out…

Benefits of Buffalo Meat are:

Fewer calories and less cholesterol than chicken or fish.

76% less fat than beef and 68% less fat than chicken, so you get more edible meat for your money.

35% more protein than beef so you can eat 1/3 less and still come away satisfied.

Eating 5 oz. of buffalo, 3-4 times per week can help most people reduce LDL cholesterol 40-50% over a 6 month period.

Can be used interchangeably with beef in most recipes, so enjoy all your favorite dishes made healthier - buffalo chili, buffalo lasagna, buffalo stew - the list is endless

Source: Montana Buffalo Meat

This being said, dinner last night was buffalo chili made by my Caveman Dave (he goes by David but Caveman Dave has a ring to it, don’t you think? :)

Here’s what’s in it…

Ingredients:

4/5 slices of organic bacon
1 large of Onions
2 tsps. of minced Garlic
2lbs of ground extra lean buffalo
2 cups of whole button mushrooms
1 tbsp. of chili powder
1 tbsp. oregano, dried
1 tbsp. paprika
1 can of Diced Organic Tomatoes
1 tsp. of Cocoa Powder
1 tsp. of Apple Cider Vinegar
1 medium red bell pepper, chopped.
1 medium green bell pepper, chopped

Directions:

Fry bacon until some of the oil is released
Add the onion and sauté.
Add garlic and fry for a minute or two longer
Add buffalo and fry until meat is browned
Add remaining ingredients
Cover and cook for an hour (stir every 20 mins to prevent sticking)
20 minutes before the end add the vinegar and cocoa powder.
Add hot sauce, salt and pepper as desired.

This recipe is a favorite of ours and is made on a weekly basis. If you are a chili lover this is a “must make”!

Enjoy!

Moroccan Chicken and Apricot Stew

2016-09-15T22:14:00.000-07:00

Click HERE for directions on how to make great cauliflower rice :)

Enjoy!

Paleo Curry on a Bed of Cauliflower Rice

2016-09-12T21:43:00.000-07:00

Bringing recipes over from Northwest Cavegirls. This one is from Cavegirl Kate

Is it just a British tradition to make curry with left over Christmas Day turkey? I would imagine with Thanksgiving and Christmas Dinner, Americans have even more leftovers… right?

There is nothing nicer than a “Ruby Murray" (that’s cockney rhyming slang for curry, BTW) during the week after the big day.

These curries are tried and tested and are super YUMMY! My wonderful hubby made these with chicken and they turned out fantastic. Note that I have amended the recipes to allow for turkey

Would ya Adam and Eve it. Sit yerself down and have a butcher's at our Paleo Ruby Murrays!

(Would you believe it. Sit yourself down and have a look at our Paleo curries)

With a side of Cauliflower Rice we have 3 curries and three recipes to share…

The darker curry to the left is…

Chicken Turkey in Cashew Sauce.

Ingredients:

2 chicken breast lots of leftover turkey
coconut oil
2 onions
5 cloves of garlic
1 inch of ginger root, chopped
2 green chilies, chopped
curry powder
2 tsp. garam Masala
1 tsp. ground turmeric
1 tsp. paprika
1/4 C raw cashew nuts (ground)
2 cups (no salt) chicken stock
1 1/4 can of diced tomatoes
chopped fresh coriander

Directions:

Dice the chicken breast turkey
Using a little coconut oil to sauté onions, garlic, chilies and ginger over a medium heat until browned.
Add the curry powder, garam masala, salt, turmeric, paprika and cashews and cook for 5 minutes, stirring until the oil appears on the surface.
Stir in the stock and simmer for 3 minutes.
Stir in the tomatoes and chicken turkey, cover and simmer until piping hot, stirring occasionally.
Garnish with coriander and serve hot over cauliflower rice.

Mixed Vegetable Curry

Ingredients:

coconut oil
1 onion chopped
5 cloves of garlic
1/2 inch of ginger root, chopped
1 green chili
1 cinnamon stick
1 tbs. curry powder
1/2 tsp. ground turmeric
1lb broccoli spears
2 carrots
1 small cauliflower, cut into florets
3/4 of can diced tomatoes
1 C water

Directions:

Heat the oil and sauté the onion, garlic, ginger and cinnamon until the onion is browned
Stir in the curry powder and turmeric and fry for 1 minute.
Add the vegetables and stir well.
Add the water, bring to the boil, cover and simmer for 10 minutes until the vegetables are tender, stirring occasionally.

Chicken Turkey Madras

(lighter creamy colored curry)

Ingredients:

2 tsp. chili powder
2 tsp. ground turmeric
1/4 tsp. ground ginger
pepper
1 1/4 C coconut milk
coconut oil
3 cloves of garlic
2 chicken breast cubed lots of leftover turkey
1 1/4 C chicken stock
1 tsp. lemon juice

Directions:

Mix the spices and pepper to a paste with a little of the coconut milk.
Heat the coconut oil and fry the onion and garlic until golden.
Add the paste and fry for 3 minutes, stirring.
Add the chicken turkey and stock, bring to the boil, cover and simmer gently for 11/2 hours until tender.
Stir in the remaining coconut milk and the lemon juice and simmer for about 10 minutes until thickened.

Cauliflower Rice

Ingredients:

1 Cauliflower

Directions:

Cut cauliflower into small florets & steam.
Grate cauliflower.

I wish there was smell’ovision because my house smelt just like an Indian restaurant and the curries were so SO flavorsome. I’m sure there is something to say for the aromatherapy benefits that we get from these smells and the properties in the spices. It certainly makes me feel good!

Another benefit of paleo friendly curries is that we don’t get that gorged uncomfortable feeling which we would normally experience after eating a curry. You know that “OMGosh I am SOooo full” feeling followed by that morning after feeling. You know you had a curry the night before right?

We have no rice, no breads and no beer = NO GRAINS!

Result…

No bloating, NO digestive discomfort and NO morning after the night before curry feeling!!

I love curry and NOW we can all it even more!

Best scarper now, Ta-Ta!

(I best be off – good bye)

Virtues of Coconut Oil

2016-09-08T22:11:00.000-07:00

Bringing info over from Northwest Cavegirls. Cavegirl Beth here…

Just read an article and wanted to share with everyone. While a tad lengthy, this article is a must read! Dr. Peat discusses the benefits of using coconut oil in our daily lives… touching on the ill effects of unsaturated oils found in many "main streamed" diets, how it effects the physiology and endocrinology of human beings, and how metabolism inhibition can be reversed simply by making coconut oil a primary fat staple in the diet (while eliminating the commonly found unsaturated oils from the diet).

Simply fantastic!!!

http://www.naturodoc.com/library/nutrition/coconut_oil.htm

Herb Chicken Sliders with Sweet Potato Fries

2016-09-05T21:47:00.000-07:00

Bringing recipes over from Northwest Cavegirls. This one is from Cavegirl Kate.

YES! They taste as good as they look.

Found the recipe for these delicious burgers and buns HERE at Multiply Delicious. Their site is fantastic and well worth a look… go on then. OK! please read my post first and then head on over :)

This meal took quite a while to make and comes in many parts but between my hubby and I we nailed it. I made the buns and the sweet potato fries and hubby made the burgers and the mayonnaise.

If you want the recipe please head over to Multiply Delicious. We made no alterations to the recipe other than adding a few spicy herbs. We already had a rub mix made up (4 tbsp. paprika, 1 tsp. salt, 2 tbsp. chili powder, 2 tbsp. ground cumin, 1 tbsp. black pepper, 1 tbsp. dried oregano, 2 tsp. cayenne pepper) and we used a little of this to spice up the burgers for the adults, which made them taste even nicer. Hubby and I also added a jalapeño to each of our too… we like it spicy ;)

Here's some of our best moments...

Sweet Potato Fries

I peeled and sliced into matchsticks, 2 lrg. sweet potatoes. Try and make them all the same size as this will make baking them easier! Throw them in a ziplock bag and add some mixed dried herbs of your choice and a couple of glugs of olive oil. Shake well :) Place parchment paper onto a baking sheet and spread fries evenly and not touching each other. Bake for around 20 mins. If you are looking for a crispy fire then you may want to deep fry them. I liked them oven baked :)

The burgers call for ground chicken, bacon and sun-dried tomatoes and a bunch of fresh herbs.

Garlic Herb Aioli

Hey Presto!

For all the full recipes please head over to Multiply Delicious HERE and scroll down to find everything you need to be able make your own Paleo Sundried Tomato Herb Chicken Sliders.

Thank you Multiply Delicious for the motivation and inspiration to get creative in my paleo kitchen. From making these sliders, hubby and I have a desire to make some buffalo burgers and to try making the buns without the herbs to see if we can make a regular bun for use in sandwiches. I'll keep you posted :)

Memories of Nannie

2015-01-20T16:22:00.000-08:00

I lost my last grandparent yesterday. My Nannie died from pneumonia...but really she was just tired and ready to move on. She was 88. I have so many memories of her that they all get jumbled up in my mind sometimes. So, I'm going to attempt to get a few of them written down here so I don't forget them.

She was a teacher at the core of her being. She was always trying to teach someone something. It might have been how to do long division, how to crochet or how to properly make toast, but she was always teaching.

She loved Christmas. It was her favorite holiday by far, and she would plan and save all year to make christmas a huge celebration. She loved her Christmas tree and had to have it just so with lots of tinsel. Every year one of the presents she would give to me and my brother was a big box of junk food like candy bars and cookies. I would hide that box under my bed and eat from it all year.

She made the best macaroni and tomatoes, toast made under the oven broiler, chicken noodles, and canned pickles. My brother and I would eat breakfast at her house most Saturday mornings and she would make over easy eggs for me and cut them into tiny pieces.

She was a collector. For years she collected salt and pepper shakers and displayed in her living room. Later she collected photographs and had them covering every wall in her home. She also collected shot glasses, even though she never drank a drop.

She was a saver as well. She saved everything she thought someone might want or need later. When my daughter was born, Nannie pulled out a dress and a rattle that was mine when I was a baby. She had saved them for me.

She was an entrepreneur, and after she retired from teaching she opened up her own craft businesses. She had one called Betty's Knot shop. That was when I was pretty little, so I'm not sure what she sold, but I think it was macrame. After that she got interested in ceramics. She would pour her own slip into molds, then fire them in her own kiln and sell them unpainted or paint them herself to sell as finished products. I remember painting several pieces with her, and I remember playing with the leftover wet ceramic clay when she would be working on that part of the process. She took classes to learn new painting techniques and produced some beautiful pieces, but she never really thought they turned out well. She was her own worst critic when it came to her arts and crafts.

After the ceramics, she became interested in other crafts like crochet, cross stitch and plastic canvas. She taught me how to do most of that as well. I didn't retain a lot of that info, but I have retained a lot of the things she made for me and my kids.

She and Pa both loved traveling. When I was little they would take me with them on vacations to all parts of the US. I was too young to really remember them, but I have a few snippets of memories. Nannie would always pack lots of food for the road and we would make tiny cracker sandwiches in the backseat while Pa drove. She always sat back there with me instead of in the front seat. She collected magnets from every state she visited. I believe she has one from the 48 contiguous states.

I tried to get her and Pa to go to Hawaii with me once, but she was afraid to fly. She did finally get on an airplane when her first great-grandchild was born. She had to come see the baby.

She was very interested in family history, old photos and the family tree. A lot of her traveling was to meet with distant relatives. She and Pa attended a few family reunions every year for a while to visit with distant family.

She loved games! From as early as I can remember she was always pulling out the board games, card games, dominoes and the like for us to play after school or on Saturdays when we were at her house. We would play Concentration, Careers, Monopoly, Sorry, and a multitude of card games. At family reunions everyone would play various card games and dominoes. And the last time the kids and I came to visit we ended up playing dominoes as well. As it became harder for her to walk, even if she didn't really feel like walking to the table, she would come over to play a game.

She loved to read and loved to read to others. One of my favorite things as a kid was to have her read to me. I'd keep bringing the same books to her to read and she'd read them over and over. When I would visit her with my kids, she continued the cycle and would read to them. They loved it, too.

A few years ago I made her a birthday card called "10 Things I learned from Nannie". These were the things that made the list.

10 Things I've learned from Nannie

1. How to read and love books.

2. How to do crafts and cross-stitch

3. The love of Games and that grown-ups can play, too

4. The love of learning!

5. The love of Road trips.

6. How to raise children with patience

7. That we should know about our family’s past.

8. The love of photos.

9. That family always takes care of family.

10. How to Love unconditionally.

I'll miss you Nannie! I already do...

Woodinville High School Holiday Bazaar is this Saturday Dec 6th!

2014-12-03T09:10:00.000-08:00

Happy December!

This Saturday, December 6th, the Cavegirls will be at the Woodinville High School Holiday Bazaar. This event will be our last appearance for the year! Don't miss out on your chance to stock up on some yummy treats and get cookbooks and kid's books for the readers on your shopping list. I will have all of the usual scrumptious gluten free, dairy free, paleo baked goods on hand and you'll have the opportunity to Meet The Authors!

Woodinville High School Holiday Bazaar
Saturday - December 6th, 2014 10:00AM to 4:00PM

Woodinville High School
19819 136th Ave NE

Woodinville, Washington

We will bring a selection of yummy treats to the festival including:

Pumpkin Muffins!
World Famous Chocolate Chip Cookies ;)
Chocolate Cupcakes
Coconut Cupcakes
Cinnamon Coffee Cake Muffins
Chocolate Chip Scones
Snickerdoodle Cookies

Also, I'll have copies of all 4 Northwest Cavegirls Cookbooks:

Bake
Sides, Salads and Starters
Breakfast
Entrees

And copies of our children's books:

The Spy Who Quacked
The Case of the Pilfered Peanuts
The Duck Flew Over the Kookaburra's Nest
Spirit Visions

Drop by, sample some yummy treats and browse the acres of cool stuff. I hope to see you all there!

Brownies!!!

2014-11-11T09:56:00.000-08:00

Yes, Brownies really do need to have 3 exclamation points. :)

Who doesn't love a good brownie? It's chocolaty, sweet, part crunchy, part gooey and all yummy.

For the last couple of summers, I've been a volunteer at a local Girl Scout camp and have been assisting the food team in creating allergy friendly outdoor cooking recipes. The camp teaches the participants how to use a Dutch Oven, Box Oven, Propane Stove, and Hobo Stove over the course of the program. I've been experimenting with these types of outdoor cooking methods on my own to find yummy Paleo or at least GF, DF recipes that work great for these alternative cooking styles. Through my experimentation I've managed to find several recipes that work for various allergies. All of them work well when cooked in a regular home oven and when you are diligent with your charcoal, they all work well in a box oven as well.

Recently my daughter and her Girl Scout troop held a Box Oven cooking workshop where they showed other girls how to make and use a box oven to bake brownies. One of the other troop moms spent many hours experimenting with the coals to find the perfect way to bake these brownies in the amount of time we had available for the workshop. What she found was that the coals must be totally white before you start baking. With the proper coals your brownies bake in the usual 45 minutes; however, if you jump the gun on the coals, your brownies will take much much longer to firm up and be cooked through. In a camping situation, sometimes this doesn't make much difference, but knowing the proper way was crucial for our workshops. Our troop has made and used box ovens on several of our camping trips and I've documented that here. Take a look and make your own oven to use when you camp or just in your own back yard for fun.

Here are 3 different brownie recipes that I've created to fit various needs. All are Gluten Free, Dairy Free, Soy Free and Nut Free. One is also granulated sugar free and one is egg free. Hopefully you'll find one you'll love.

Gluten Free Brownies (GF, DF, Nut Free)

1/2 cup coconut flour

1/2 cup cocoa powder

1 ½ cup sugar (coconut palm sugar or other granulated sugar)

1 tsp. baking soda

½ tsp. salt

3 eggs

3/4 cup liquid (water, coconut milk or other milk)

1 tsp. vanilla

1 C miniature marshmallows

Mix all ingredients then pour into an 8x8 brownie pan. Bake at 350F for about 40 minutes.

Gluten Free Egg Free Brownies (GF, DF, Nut Free, Egg Free)

1/2 cup coconut flour

1/2 cup cocoa powder

1 ½ cup sugar (coconut palm sugar or other granulated sugar)

1 tsp. baking soda

½ tsp. salt

2/3 cup coconut oil - melted

3/4 cup liquid (water, coconut milk or other milk)

1 tsp. vanilla

1 C miniature marshmallows

Mix all ingredients then pour into an 8x8 brownie pan. Bake at 350F for about 40 minutes.

Paleo Brownies (GF, DF, Nut Free)

1/2 cup coconut flour

1/2 cup cocoa powder

3/4 cup honey

1 tsp. baking soda

½ tsp. salt

3 eggs

1/2 cup liquid (water, coconut milk or other milk)

1 tsp. vanilla

1 C miniature marshmallows

Mix all ingredients then pour into an 8x8 brownie pan. Bake at 350F for about 40 minutes.

Come See Us at the St. Brendan's Holiday Craft Fair Nov. 8/9

2014-11-06T14:12:00.000-08:00

Happy November Folks!

It's Holiday Fair Season and the Cavegirls are jumping in head first! We have several upcoming Festivals, Bazaars and Craft Fairs on our schedule and we hope to see you at many of them.

Next up is the St. Brendan's Holiday Craft Fair on Saturday November 8th -9th at St. Brendan's Catholic School in Bothell. I'll have all the usual yummy baked goods on hand as well as cookbooks and the kids' books. Hope you can drop by and say Hi.

St. Brendan's Holiday Craft Fair
Saturday - November 08, 2014 9:00AM to 5:00PM
Sunday - November 09, 2014 Noon to 4:00PM

St. Brendan's Catholic School

10049 NE 19th St
Bothell, Washington 98011

We will bring a selection of yummy treats to the festival including:

Pumpkin Muffins!
World Famous Chocolate Chip Cookies ;)
Chocolate Cupcakes
Banana Bread
Coconut Cupcakes
Cinnamon Coffee Cake Muffins
Chocolate Chip Scones
Snickerdoodle Cookies

Also, I'll have copies of all 4 Northwest Cavegirls Cookbooks:

Bake
Sides, Salads and Starters
Breakfast
Entrees

And copies of our children's books:

The Spy Who Quacked
The Case of the Pilfered Peanuts
The Duck Flew Over the Kookaburra's Nest
Spirit Visions

Drop by, sample some yummy treats and browse the acres of cool stuff. I hope to see you all there!