Cranberry apple sauce 

Use 1.5 qt saucepan 

14 oz thick applesauce, probably at least 20 oz store-bought 

4-6 oz water (can’t remember) 

8 oz cranberries 

3/4-1 tsp ginger 

heat til cranberries pop 


No-tatoes and soup

25 oz cauliflower 
6? oz water (forgot second jar) 

steam & puree

1 Tb sage 

6 Tb lard 

split, 12 oz potatoes (oops, should have been 18)

soup :

6 eggs 

4 oz water 

1 tsp onion powder, sage

needs more blending, that might fix the watery-ness

more onion, a little more sage wouldn’t do any harm

somehow only made 32 oz instead of 40


add 1 tsp minced onion

Berry Berry Bake  

 The flavor is reminiscent of Berry Berry Kix

Use 2 cup ramekin or similar

3 oz banana, thawed & mashed

2? tsp coconut flour, mix

sprinkle cardamom , salt 

 1 Tb coconut oil 

1 egg, mix well 

1 oz each frozen blueberries & raspberries 

nuke about 3 minutes total or bake at 350 maybe 20-30 minutes

Cinnamon might work as an egg substitute!

There are a great variety of egg substitutes, and I can’t use most of them. So when I noticed that my Thankful For Sweet Potatoes Casserole unexpectedly made a wonderful goopy sauce, wheels started turning in my head. By experimentation, I figured out that cinnamon absorbs a whole lot of water, and the result is similar to flax or chia eggs. Of course, there’s a limit to how much cinnamon you can use in a recipe, but you can’t replace very many eggs with flax or chia either. Fortunately, I’ve noticed that when cinnamon is mixed with water and heated, the flavor mellows, so I use it pretty liberally.

I got busy dealing with other limitations, and never got to the point of successfully using cinnamon eggs in a recipe. But I expect you could replace as many eggs as you can with flax, or combine with some other egg substitute.

There are two ways to do this. The first way is quicker, but the second produces more volume with less cinnamon.

Quick method: Mix 2 tsp cinnamon with 3 tbsp hot water. (a 2:9 ratio) Stir with a fork and let sit until water is absorbed and mixture is viscous.

Two-step method: Mix 1 1/2 tsp cinnamon with 1 1/2 – 2 tbsp hot water. Stir with a fork until water is absorbed, then add another 1 – 1 1/2 tbsp hot water for a total of 3 tbsp water. (a 1:6 ratio)

If this doesn’t work in baking, I would try with a higher ratio of cinnamon to water. In place of the water, you can use whatever liquid is in the recipe. You can also use lukewarm water, then heat the mixture. When it’s done, it will usually come out of the cup with no residue.

If you try using cinnamon in place of eggs, please share what worked or didn’t work for you. I appreciate any tips you can give me!

Pigs in blankets, paleo style

(Actually, since the “blankets” are made out of pigs, maybe I should call these “pigs in pigskins”? But then it would sound like a football reference. Whatever, they’re yummy.)

1 package bacon
1 package baby carrots, probably won’t use them all

On shish-kebabs:
Lightly steam the carrots ahead of time so the skewers will go through. Cut the strips of bacon in about 3 in sections. Wrap each piece of bacon around a carrot and skewer them. Grill until the bacon is done to your liking.

These go great with pineapple chunks in between. I think beef kidney would also be wonderful, but haven’t had the opportunity to try it.

On a griddle:
I don’t use skewers or toothpicks this way, so I can turn them on all sides. Start with a cold griddle so you don’t burn your fingers while arranging the piggies. Cut the strips of bacon in about 3 in sections and wrap each piece of bacon around a carrot. Lay them on the griddle with the overlap facing down, so the two layers will stick together while cooking. When all the little piggies are on the griddle, turn it on medium-low. (or higher if you don’t mind splatters) Begin turning the carrots after the two layers stick together. If they stick to the griddle a bit, roll them toward the loose end so they don’t unroll. Fry on all sides until the bacon is done to your liking. Afterward, fry some liver in the bacon grease.

Frugal Folks Lara Bars

(There are many variations on the internet, but I bet these are the cheapest, because I use raisins.)

2 cups raisins (about 12 oz)
1 1/3 cup shredded coconut or finely chopped nuts
(about 5 oz coconut flakes)
2 tsp cinnamon
2 tsp vanilla

In food processor, shred coconut flakes or chop nuts. Pour into another container.

Process raisins, cinnamon, and vanilla until raisins are chopped tiny and want to stick together in a big clump. Break up the clump and add coconut or nuts. Process until thoroughly mixed, stopping as needed to break up the clump and scrape the sides.

Line a 9×5 bread pan with wax paper, allowing extra to cover the top. Press the clump into the pan, using the edges of wax paper.

Use the wax paper to lift the whole bar out of the pan. Turn it upside down onto plastic wrap and carefully pull off the paper. Wrap in plastic wrap and refrigerate several hours. Unwrap and cut in bars.

Note: I haven’t found a way to make these without both wax paper and plastic wrap. If you press it directly into the pan, good luck getting the bars out. If you refrigerate it in the wax paper, it sticks and you have wax all over the bars.

(I figured this out from several recipes on the internet, but this version is from my own experimentation.)