Forest and Fauna

Perfect Grilled Bison Burgers (gluten-free)

August 26, 2016

My go-to grilled bison burger recipe is currently being featured over at SoFabFood.com. Bison is my favorite choice when it comes to ground “beef” style burgers. I enjoy the savory and lightly sweet flavor, and I love that bison are grass fed & pasture raised. Bison also have a lower fat content than ground beef which makes bison a great choice when it comes to perfectly grilled burgers, savory meatloaf, and flavorful stew.

The recipe for these perfect grilled bison burgers features Manchego cheese (from sheep’s milk), pasture raised bacon, Paleo mayo, red onions, dill pickles, and the best gluten free bun I’ve ever tried from Angie’s Gluten Free Kitchen in McMinnville, Oregon (but if you’re eating Paleo, no-starch check out this simple Paleo hamburger bun recipe). Now that I am eating starches & grains again, (yahoo!! my autoimmune diseases are in remission and I’ve never felt better – blog post with details to come soon!!), I finally got to stop in to Angie’s Gluten Free Kitchen in McMinnville, Oregon. I have so much appreciation and respect for Angie and her Gluten Free Bakery, as the whole kitchen there is soy-free, corn-free, dairy-free, and gum free! That means no guar gum or xanthan gums are used in her baked goods, which makes GF baking a much bigger challenge, but definitely worth all the effort! As I have read these gums can be inflammatory for many and quite a few people I know have reported experiencing inflammation and autoimmune flare-ups from them, so I am in no hurry to add those gums into my diet any time soon.

Angie’s Gluten Free Kitchen is open Tuesday through Saturday and if you make it in there I highly recommend her baguettes (just heavenly!), her bagels (they toast up fabulously!), and her sandwich loaf breads. If you live in the NW, I highly recommend putting Angie’s Gluten Free Kitchen on your must visit list! If you are driving in from a ways away, you call ahead to see what’s available that day or put in a special order. Angie also keeps a lot of staple items in the freezer like bagels, pizza dough (we love this too!), and breads.

Okay, be sure to head over to SoFabFood.com for this simple & delicious bison burger recipe!

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AIP Paleo Ranch Crackers

August 25, 2016

After going without starches for so many years (in order to overcome autoimmune disease), it’s been so fun to be adding them back into my diet! I’ve been excited to finally get a chance to play around with plantains and cassava flour I’d seen other Paleo bloggers buzzing about in the past year or two. And these Paleo AIP Ranch Crackers are what came to be when I started mixing up these lovely starchy ingredients. I think these crackers do a pretty good job of satisfying that craving for snacky foods and ranch flavored goodness in an AIP sorta way….

GingerRoot Rendezvous – A Wild Food Adventure

August 5, 2016

One of the most magical & informative wild food foraging adventures I have ever experienced was in June when I attended the Ginger Root Rendezvous Wild Food Adventure 4 day camp-out and workshop taught by Dr. John Kallas. This event takes place every summer in Silverton, Oregon. The extended weekend event is dedicated to being out in the field, learning how to correctly identify and prepare wild foods, and celebrating how tasty wild foods can be with a shared dinner each night. In this post I am going to share a little snippet of the highlights of the weekend, including some of the wild plants we learned about, but you will have to get yourselves out to Silverton, Oregon next summer if you want to know EVERYTHING this intensive wild food weekend entails!

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Steak Salad with Dark Cherry Balsamic Dressing

August 2, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareWine #CollectiveBias

The following content is intended for readers who are 21 or older.

My husband and I just got back from a pretty amazing “glamping” trip where we visited historic hotels, ranches, natural hot springs, cabins, and wilderness areas in Eastern Oregon, Northern Nevada, and Western Idaho. It was such a fun trip! I am talking Epic!!

One of the coolest places we stayed was in an off-the-grid Forest Service Cabin we rented for 2 nights in the Blue Mountains in NE Oregon. The cabin came with a propane powered kitchen, kitchen utensils, indoor and outdoor picnic tables, and beds with mattresses. We just had to bring the food and sleeping bags. We also were sure to pack some wine, as wine goes so great with grilled steaks! I found the Cabernet Sauvignon from Woodbridge in these cute little “stackable” single serve wine glasses to be a great pairing for our dinner. I love these single serve glasses, as they don’t require a corkscrew to get into them, and a corkscrew is something we’ve accidentally left home without more than once.

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Paleo Caramel Ice Cream Bonbons

July 28, 2016

These Paleo caramel ice cream bonbons are the prefect treat! You only need 3 or 4 to satisfy a sweet craving, and per serving a few bonbons works out to be a fraction of the calories you’d find in a bowl of ice cream. It’s such a small amount of calories we don’t even count them 😉 Honestly, I don’t even count calories, but if I did, I’m sure I’d still be a fan of these simple bonbons as they satisfy both the ice cream craving AND the caramel chocolate filled craving all in one yummy bite! …

Blackberry Balsamic Pizza Sauce and Garden Veggie Pizza

July 27, 2016

It’s late July, and here in Oregon, the blackberries are ripe, juicy and ready for picking! Blackberries are well know for making a delightful pie, but did you also know they make a fabulous base for a nightshade-free pizza pie sauce! The pairing of blackberries + balsamic + basil + goat cheese = quite a divine tasty pizza! My recipe for blackberry balsamic pizza sauce topped with fresh garden veggies is currently being featured over at SoFabFood.com. And be sure to check out my favorite low carb pizza crust recipe which makes the perfect thin and crispy, yet slightly soft and chewy pizza crust.

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Serviceberry – Saskatoon Berry – “Wild Blueberry” Pie

July 26, 2016

Wild Serviceberry Pie is one of my most favorite pies, EVER. Serviceberries, also called Saskatoon Berries, and June Berries, taste like a blueberry mixed with wild huckleberry. And the flavors really come out and dance when these berries are heated up. Once slice of this wild berry pie, and you will see why I consider serviceberry pie to be the ultimate rustic wild fruit pie! Bonus – I believe the serviceberries have a high pectin content as the pie filling thickens up so nicely without needing to added thickeners or starches. …

Peppermint Essential Oil for Pest Control and Gardening

July 11, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone and should not be taken as medical advice. #StimulateTheSenses #CollectiveBias

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Edible Wildflower Salad

July 8, 2016

There is something so magical about collecting and eating wildflowers that just makes me happy!! How can you not be happy on a cool early summer morning spent outdoors in a field of wildflowers!! And the best thing about the flowers being featured in this edible wildflower salad is the are very likely already growing in your yard! In our yard we’ve got wild pea flowers, Oxeye Daisies, golden California Poppies in bloom right now, and if you don’t have a large yard, you can just as easily collect these flowers in a park or alongside a country road. Just wander in off the road a bit to avoid picking next to the road where they might have sprayed pesticides….

Grilled Zucchini Salad

June 27, 2016

grilled zucchini salad 1

This Grilled Zucchini Salad is one of my most favorite summer salad recipes and it’s being featured over at SoFabFood! Let me count the ways I love this all veggie dish!! Let’s see, it features easy to find summer produce that you can pick out of your own garden, at the farmers market, or local grocer! It’s super easy to prepare! And it’s also inexpensive to make! This Grilled Zucchini Salad recipe is also 100% gluten-free, Paleo, Vegan, and easily converted to AIP (just omit the peppers and cherry tomatoes for an AIP version). I hope you all enjoy this summer BBQ salad recipe as much as we do at my house! Now head on over to SoFabFood for the recipe!

Shared at: Allergy Free Thursday

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Wild Elderflower Fritters

June 17, 2016

There is something so magical about being able to take a leisurely morning hike in the woods to pick your breakfast!! It’s mid June here in the Oregon Coast Range and the blue elderberry plants are in full bloom! And so are the “wild” feral pie cherries growing along the countryside, one of my most favorite fruits, which I also picked for this meal! But the true star of this recipe is the blossoms of the wild blue elderberry plant. So yes, when you eat the blossoms you are eating potential fruit, but where I live elderberries grow in such abundance, it’s hardly noticed that I’ve made breakfast from a few of the blossoms. I use the “blue elderberry” blossoms, which are actually white, as the red elderberries are said to be somewhat toxic to humans (this info varies based on which source you check). And the red elderberries are also said to be less palatable for this reason too. I should also note that it I’ve read there is some cyanide-inducing glycoside in the blue elderberry stems and leaves, but the berries and blossoms are edible, and as you surf the web you will find endless testimonies of people enjoying elderflower fritters with no ill effect. Most seem to also consider the tiny stem fragments that hold the blossoms together harmless, so I just cut off or eat around the larger stems.

I first learned about making wild edible elderflower fritters and pancakes from my most favorite wild food adventure book, “Foraging the Mountain West” I highly recommend this wild food guide whether foraging in your own neighborhood or for taking along on summer camping trips. We take this book on every outdoor adventure we go on! And from this book I have learned tons of neat tricks and tips on how to enjoy the bounty of wild foods that are growing all around us everyday!

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Cinnamon Walnut Flax Muffins

June 5, 2016

This cinnamon walnut flax muffin is SO GOOD, that originally I was only going to share it in the new grain-free, low carb cookbook I am working on! But at the same time it’s almost too good to keep a secret. I modified the flax pancake recipe that has been uber popular on my site, and with quite few little tweeks turned those pancakes into muffins, and by-golly if they aren’t now my favorite way to get my flax on in the morning. And honestly, they really aren’t that flaxy tasting. I turned the temp down to 325*F to cook them slow & low and help prevent burning the edges, making them light, airy, and the perfect muffin texture. If you love my flax jacks pancake or my flax waffle recipe, you will LOVE these muffins!!

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Paleo Tabbouleh with Zucchini Rice

June 5, 2016

This paleo tabbouleh recipe is everything you want tabbouleh to be! It’s refreshing, where you just keep wanting more – bite after bite, and it’s a wonderful cool and flavorful pairing with anything off the grill, or as a stand alone salad for a picnic. Traditional tabouli has a little bulgur wheat in it, but I’ve simply replaced the bulgur grain with “riced” zucchini and protein-rich hemp seeds & pumpkin seeds. Add to that cucumber, parsley, fresh mint, olive oil, lemon juice, and sea salt and you’ve got a nutrient dense salad that feels good to eat. I swear every time I eat this tabbouleh recipe I feel better inside and out, as all those alkaline nutrients get absorbed by my body. It’s 100*F here in little old Oregon today, and this low carb tabbouleh salad is on the menu, along with something grilled on the barbie.

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Chai Spice Coconut Flour Donuts

June 3, 2016

So it turns out today is National Donut Day, but you know what I have found? Any day can be a guilt-free “donut day”, when you eat these low carb, baked, chai spice donuts. These coconut flour paleo donuts are loaded with all the right ingredients to help fuel you through the day.

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Savory Paleo Crepes and Keto Wraps

May 29, 2016

I go through phases where I get obsessed with a recipe for certain food for a bit, and at the moment I am a wee bit obsessed with my savory Paleo crepes! They have a very crepe-like texture even though they are totally grain-free and starch-free! The secret ingredient is the sprouted watermelon seeds I use from the Go Raw company. I link below in the recipe notes on the best deals I have found for purchasing them. I wrote up this big post last year on why I love making pancakes & crepes with these magical little seeds, so if you have any questions about using them, I probably answered them in this post on baking with watermelon seed flour. And please note the sprouted watermelon seeds are what make these crepes so wonderful, as they don’t have that outer fibrous shell.

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