Recipes and revelations from a food blogger

 

Kristen_Michaelis-4“I eat a very high fat diet, and I’m not afraid to cook with fat; that’s something that tends to surprise people,” says Kristen Michaelis, food advocate, blogger, and nutrition and wellness coach. Her website, www.foodrenegade.com, “seeks to educate and raise awareness about what [she likes] to call ‘traditional food’ or ‘real food,’ which is the way our ancestors ate before we industrialized our food.” Kristen hopes to empower readers to reject politically correct nutrition, question current food culture, share collective wisdom, and eat Real Food.

Kristen says, “The local food, farm-raised scene in Georgetown is surprisingly decent.” She orders much of her meat annually in bulk from a local rancher, buys her eggs from Taylor Family Farms, and shops for produce at Sun City Farmer’s Market, Monument Market, and Greenling Deliveries. Kristen says, “Ninety-nine percent of our diet is within a 150 mile radius, so we’re pretty much set!”



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Ingredients

  • 6 slices bacon
  • 1 medium sweet yellow onion diced
  • 1 medium red bell pepper diced
  • 10 oz fresh baby spinach
  • 8 oz cheddar cheese grated, preferably from grass-fed cows
  • 5 eggs from pastured hens
  • ½ cup milk beaten (preferably milk from grass-fed cows)
  • ground chipotle pepper to taste
  • coconut oil or whatever fat you prefer

Instructions

  1. In a cast iron skillet, grill bacon over medium heat until cooked. Remove bacon from skillet and add onions and red bell peppers. Cook until onion becomes translucent. Add spinach and stir until wilted. Remove pan from heat, and stir bacon back into mix. While bacon and onion cook, mix cheese, eggs, milk, and chipotle pepper in a medium mixing bowl. Add vegetable and bacon mix and stir until blended.
  2. Grease a 9-inch pie shell with coconut oil or the fat you prefer. Pour quiche mixture into pie shell. Bake at 375° for 40 to 45 minutes or until filling sets. Let rest for 10 minutes before serving.



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Ingredients

  • 2 Tbsp dried sage
  • 1 Tbsp + 1 tsp salt
  • 2 tsp black pepper
  • 1 tsp dried marjoram
  • ¼ tsp crushed red pepper flakes
  • 2 pinches ground cloves
  • 1 Tbsp molasses optional
  • 4 lbs ground beef or pork, preferably from grass-fed cows or pastured pigs

Instructions

  1. In a bowl, mix all of the dry spices: sage, salt, pepper, dried marjoram, red pepper flakes, and cloves. Place the ground meat in a large bowl. Add molasses and dry ingredients. Mix with hands until spices are evenly distributed.
  2. Line a cookie sheet with foil or wax paper. Line up the individual patties on the paper so that they’re not touching. When the bottom layer is full, add an additional layer of wax paper or foil and keep adding patties. When all the patties are lying flat on the cookie sheet, put the cookie sheet in the freezer.
  3. When patties are fully frozen, remove from the cookie sheet and place in a large freezer bag to store for later use.
  4. To cook, sauté the frozen patties over medium heat for approximately 5 minutes per side.



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Ingredients

  • 1 medium zucchini diced
  • 12 oz fresh baby spinach
  • 2 cups frozen peas
  • 1 Tbsp butter
  • 1 Tbsp all-purpose flour
  • ½ cup milk
  • 3.5 oz smoked Gouda shredded
  • 1 dash nutmeg

Instructions

  1. Begin by tossing all vegetables into a pan. Don't add water. The vegetables will steam in their own moisture. Cover the pan and steam over low heat.
  2. In a small saucepan, melt the butter. Whisk in flour and stir constantly until smooth and bubbly. Pour in milk and keep stirring until the sauce thickens. Add shredded smoked Gouda and stir until melted. Add a dash of nutmeg and stir. Pour sauce into steamed veggies. Season with salt and pepper to taste.



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Homemade Taco Seasoning
The optional black pepper is to increase the spiciness based on your family’s tastes and preferences. If you don’t like spicy foods, simply leave the black pepper out. You can also adjust that tablespoon of chili powder. The amounts listed below make up about 2 Tbsp. of homemade taco seasoning mix—the perfect amount to replace one store-bought 1.25 oz. packet.

Ingredients

  • 1 Tbsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp dried oregano
  • ½ tsp paprika
  • tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper (optional)

Instructions

  1. Mix all the spices together and store in an airtight container.



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Ingredients

  • Thickener
  • 1 egg yolk preferably from pastured hens
  • 1 Tbsp arrowroot powder
  • 1 Tbsp milk preferably from grass-fed cows
  • Cheese dip
  • 1 cup cream preferably from grass-fed cows
  • 1 cup milk preferably from grass-fed cows
  • 8 oz cheddar cheese grated
  • 4 oz cream cheese (optional)
  • 1 14-oz can diced tomatoes and green chiles drained
  • salt to taste
  • chipotle chili powder to taste

Instructions

  1. First, create the thickener that will bind the cheese together and keep it from turning into a nasty, oily mess when it melts. Mix egg yolk, arrowroot powder, and milk until smooth.
  2. Next, pour cream and milk into a saucepan and warm over medium heat. Gently stir in the thickener and continue stirring until the cream starts to thicken. Once sauce begins to thicken, add in the grated cheddar cheese and small spoonfuls of the cream cheese (homemade from grass-fed cream is best). Lower heat to medium low, and then continue stirring until the cheese melts. Remove the sauce from the heat, and stir in the tomatoes and diced green chilies. Then add salt and chipotle chili powder to taste, being sure to stir everything until evenly distributed.



Print Recipe
Cucumber Tomato Summer Salad

Ingredients

Instructions

  1. Mix all ingredients in a bowl and serve.

For more information on where to find Real Food ingredients and for other recipes, visit Kristen’s website at www.foodrenegade.com.

By Meredith Morrow
Photos by Shelley Dormont

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