Lemon Layer Cake

I think I like trying out new desserts while I experiment with this new lifestyle/diet. If you love lemon, this cake is for you!

Filling

• 3/4 c lemon juice
• 3/4 t unflavored gelatin
• 1 c sugar
• 3 eggs + 4 egg yolks
• 6 T cold butter
• 1/8 t salt

Cake

• 1 c milk
• 8 T melted butter
• 5 egg whites (save the yolks!)
• 2 t vanilla
• 2 c flour with xantham gum included
• 1 c sugar
• 1 T baking powder
• 1 t salt

Icing

• 2 egg whites
• 3/4 c sugar
• 1/4 c water
• 1 T lemon juice
• 1 T corn syrup

To make the filling

1. Measure 1 T lemon juice into a small bowl and sprinkle the gelatin over the lemon juice. Let it sit for 5 minutes.
2. In a medium saucepan heat the rest of the lemon juice, the sugar, and salt until the sugar has dissolved and the mixture is hot but not yet boiling.
3. In a separate bowl whisk eggs and yolk together. Then slowly add the lemon and sugar mixture in.
4. Return the mixture to the saucepan and heat, stirring continuously until thickened and temperature reaches 170 degrees, about 5 minutes.
5. Remove from heat and stir in the gelatin mixture. 
6. Once the gelatin is dissolved, stir in the cold butter.
7. Strain the mixture through a fine mesh strainer, should yield about 2 cups.
8. Cover with plastic wrap (press plastic directly onto mixture) and refrigerate until firm, about 4 hours.

Cake:

1. Preheat oven to 350.
2. Grease two 9 inch round cake pan and set aside.
3. Whisk milk, butter, egg whites, and vanilla in a bowl.
4. In a stand mixer with paddle mix flour, sugar, baking powder, baking soda, and salt.
5. Add all but 1/2 c milk mixture.
6. Beat the mixture until pale and fluffy, scrape sides of bowl as needed.
7. Add the remaining 1/2 cup of milk mixture and mix well.
8. Pour evenly into prepared pans.
9. Bake until cakes are light golden, 30-35 minutes.
10. Remove from pans and let cakes cool completely on a wire rack.
11. When cooled, cut each cake into 2 thin, even halves using a long serrated knife.
12. Place 1 cake layer on your cake stand and spread 2/3 c filling leaving 1/2 inch border around the edges.
13. Repeat layering cake and filling.

Icing:

1. Combine all ingredients in mixing bowl.
2. Set bowl over saucepan with 1 in of barely simmering water, don't let the bottom of the bowl touch the water.
3. Whisk constantly until temperature reaches 160, about 5-10 minutes,
4. Remove bowl from heat and using stand mixer with whisk, whip on medium until soft peaks from, about 5 minutes.
5. Increase speed and continue to whip until glossy stiff peaks form and the mixture has completely cooled.
6. Frost the cake using the back of a spoon to create billowy swirls.

Good ol' Pot Roast with Green Beans

 I always forget how much I like pot roast. Plus it's so easy and the leftovers are just as good!

Ingredients:

• 4 medium potatoes, cubed (peeled if desired)
• 4 carrots, peeled and cut into chunks
• 1/2 an onion, diced
• 2-3 lb roast (we used venison this time)
• 1 T dried parsley
• 1 t garlic salt
• 2 c beef or vegetable broth
• 2 T minced garlic

Instructions:

1. Begin by placing all vegetables in slow cooker.
2. Rub garlic and seasoning all over the cut of meat.
3. Place meat in center of vegetables ad pour broth over the top.
4. Cook on low for 6 hours or high for 3.

For green beans:

• 1 lb green beans, ends trimmed
• 3 T of butter
• 1 T minced garlic
• 1 t garlic salt

Instructions:

1. place green beans in large pot and cover with water.
2. Bring water to a boil and boil beans for 5-7 min.
3. Drain the beans and add butter, garlic and salt and stir to coat the beans well.

Venison Chili with Sweet Potatoes

(I actually made this with elk but I think it would be very similar with venison or whatever meat you choose).

This was a win! After dinner tonight my husband said, "Make this again!" It would be just as good with ground beef and next time I'll be adding black beans as well.

Ingredients:

• 1 T olive oil
• 1 lb ground venison, elk, beef, etc.
• 1 cup onion, diced
• 3 mini sweet peppers
• 3 T minced garlic
• 2 cans diced green chiles
• 2.5 cups diced tomatoes, fresh or canned
• 1 cup beef broth
• 1 sweet potato
• 1.5 T chili powder (more if you like it spicier, but I'm a wuss)
• 1/2 tsp salt

Instructions:

1. Heat the olive oil and cook the meat, onion and garlic over medium heat until meat is browned.
2. Add the tomatoes, green chiles, broth, sweet potato, chili powder and salt and bring to a boil.
3. Reduce heat, and bring to a simmer.
4. Cover and let simmer 25 min or until potatoes are soft.

Sweet Potato & Sausage Breakfast Casserole

I am a big fan of breakfast casseroles. Maybe it's only having the one pan to clean? Maybe it's everything I love about breakfasts in one bite? I'm not sure but this is a favorite! Plus I love that it was full of vegetables but my kids still ate it!

Ingredients:

• 1 sweet potato, diced (I liked smaller better)
• 1 medium zucchini, diced
• 1 T olive oil
• 1 lb sausage
• 3 mini sweet peppers
• 8 eggs
• 1/2 c almond milk
• 1 tsp garlic powder
• 1 tsp onion powder
• dash of salt and pepper

Instructions:

1. Cook sweet potatoes in oil until they start to soften.
2. Add the zucchini and pepper and cook until all are softened.
3. Preheat oven to 350.
4. Spread vegetable mixture onto bottom of 9x13 baking dish.
5. Cook sausage in the same pan the vegetables were in.
6. When done, spread onto the sweet potato mixture and mix/spread around the pan.
7. Whisk eggs, milk, salt, pepper, garlic powder, and onion powder in medium bowl.
8. Pour evenly over sausage mixture, stir to combine if needed.
9. Bake for 40 minutes, or until eggs are cooked.

Paleo Chicken Salad in a Jar

This was not only a delicious meal, but it was pretty too! The dressing certainly helped, since I have a bit of a sweet tooth. I made this these the day before and they were still good 24 hours later. I used enough ingredients for 2.

Ingredients:

• 1 chicken breasts
• 1/2 tomato, chopped
• 1/2 cucumber, chopped
• 1/4 red onion, sliced thin
• 2 stalks of kale
• 4 romaine lettuce leaves, torn
• 2 hard boiled eggs

Dressing Ingredients:

• 2 T honey mustard
• 1 T honey
• 1 T avocado oil
• 1/4 t salt
• 1 T lemon juice

Instructions:

1. Whisk the dressing ingredients together in a medium bowl.
2. Cook chicken until internal temp. reaches 165.
3. Transfer chicken to cutting board and cut into small cubes.
4. Pour dressing into bottom of mason jar.
5. Layer the rest of the ingredients; red onion, cucumber, tomato, egg, with lettuce and kale on top.
6. When ready to eat, pour salad out onto large plate, stir around and enjoy!

Tilapia Fillet Salad

 This is one of my go-to lunches when I'm in a hurry. Super easy, super filling, and super nutritious! I always mix it up a little bit depending on what vegetables I need to use up from the fridge. 

Ingredients:

• tilapia (or salmon works too) fillet
• 1 mini sweet pepper, cut into strips
• 1/2 c mango
• 1/2 avocado
• as much kale, lettuce, spinach, or any other green as you'd like!
• dressing - we love Brianna's Poppyseed

Instructions:

1. Cook fish according to packaging.
2. Prepare lettuce and vegetables.
3. Starting with the lettuce, layer all ingredients on a plate, ending with fish.
4. Top with dressing of choice.

Note: I like to use Tilapia fillets from Costco, I normally only eat half with my salad and save the other half for tomorrow's lunch.

Easy Sloppy Joes

This is one of my all time favorite meals, it just remind me of being a kid I guess! Plus it was such an easy meal that our family loved! Next time I would double it to have more leftovers! So quick and easy and good, wholesome ingredients!

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 mini peppers, any color, diced
• 2 T minced garlic
• 2 t mustard
• 1 c ketchup
• 1 small can of tomato paste
• 1/4 c brown sugar
• dash of salt

Instructions:

1. Cook the beef over medium heat in a large pan.
2. Add the rest of the ingredients to the beef and continue cooking on low until vegetables are soft and sauce begins to thicken.
3. Enjoy with gluten-free buns, or as is!

Instant Pot Korean Beef

Pros: gluten free and dairy free! First time buying short ribs

Cons: didn't make all that much

Ingredients:

• 1 1/2 lbs beef short ribs
• 1/2 cup liquid aminos
• 1/4 cup sweet chili sauce
• 1/4 cup beef broth
• 1 tablespoon sesame oil
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 teaspoon ground ginger
• 3 cloves garlic, pressed or minced
• 1 tablespoon cornstarch

Instructions:

1. In a small bowl, whisk together the aminos, sweet chili sauce, beef broth, sesame oil, onion powder, ginger and black pepper.
2. Place beef in the instant pot and pour the sauce over it.
3. Close the pressure valve, and cook on "Meat" setting on high for 40 minutes.
4. When done, turn off the instant pot and allow pressure to release naturally for 20 minutes.
5. Remove beef from instant pot and transfer to cutting board.
6. Turn instant pot to saute mode and simmer the sauce for 5 minutes, stirring repeatedly.
7. Scoop out 1/4 c of the sauce into a small dish and whisk in 1 tablespoon of cornstarch until smooth, then add the sauce back to the pot and continue cooking for 3 minutes, whisking continuously to prevent burning.
8. Shred the beef and add it back to the pot, stir the beef into the sauce.

Serve over hot rice, with sauteed vegetables (we used zucchini and cauliflower).