Breakfast Sausage

 

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This Whole 30 kick has forced me to make just about everything from scratch – not a problem on most days, but sometimes I want a break. This change has definitely been a huge lesson in discipline for me, but I can tell you that the results are completely worth it. In less than three weeks, I lost 9 pounds and haven’t counted a single calorie or fat gram, and I am not starving myself! I have more energy, sleep better, I feel stronger, my clothes fit way better and have much more confidence than I did a few months ago.

Anyway, back to the recipe – these are super quick and easy to make. I serve them with fried eggs, roasted sweet potato and some avocado – all Whole 30 approved! Thanks for reading, enjoy!

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Breakfast Sausages – adapted from Primal Palate

  • 1 lb Ground Pork
  • 1 tsp Fennel
  • 1 tsp Garlic
  • 1 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Sage
  • 1/2 tsp Salt
  • 2 Tbsp Organic Coconut Oil
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp White Pepper

Directions –

Process Combine pork, garlic, and all spices in a mixing bowl, mixing until it reaches an even consistency. Form pork mixture into 2-ounce patties (approximately 8 patties). Heat a skillet to medium heat with 1 tablespoon of coconut oil per 4 patties. Cook the patties for approximately 3‚Äď4 minutes per side. Each side should be golden, and the center of the patties should no longer be pink.

Bison/Beef Burger with Avocado Dipping Sauce and Kale Chips

This dinner was amazing – I didn’t even miss the carbs and cheese! ūüėČ ¬†I used a pound each of bison and lean beef for the meat mixture, which I gently mixed, and formed into patties, then generously sprinkled fresh black pepper and pink salt on top. My husband expertly grilled them up; while I fried my egg – I’m not ashamed to admit that runny yolks are my favorite!

 

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For my¬†Paleo¬†plate, I placed a piece of Romaine lettuce, some dip, two slices of tomato, the burger, more dip, and then the lovely fried egg. I could not wait to dig into this meal. And the kale chips? They’re so light and crispy, salty and savory and complimented the avocado dipping sauce perfectly. Thanks for reading, enjoy!

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Avocado Dipping Sauce – adapted from Quick and Easy Paleo Comfort Foods

  • 1 medium ripe Hass avocado
  • juice and zest of one lime
  • 1 clove garlic, peeled
  • 1 TBSP Dijon mustard
  • salt and pepper to taste
  • 4 TBSP extra virgin olive oil

Directions –

1. Halve the avocado, and remove pit and peel.

2. Place the avocado halves and the rest of the ingredients in a food processor and pulse until smooth and creamy. Serve as a spread, dip or dressing.

 

Kale Chips – adapted from Kansas City Mamas

  • 1 large bunch of kale
  • 1/4 cup olive oil
  • salt and pepper to taste

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Directions –

1. Preheat oven to 350 degrees.

2. Lay each kale leaf on cutting board and cut out hard stem with a sharp knife.

3. Place leaves in a large bowl and wash well. Drain kale well, or spin in a salad spinner. Place leaves in a large bowl and coat with oil, salt and pepper and toss to coat.

4. Divide leaves onto two cookie sheets if necessary- you don’t want the leaves to steam. Roast for 15 minutes, being careful not to burn.

 

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The money shot!

Citrus and Herb Roast Chicken

 

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This was so amazing! Perfectly seasoned and juicy – and not at all coconutty! I will make this again and again – even my daughter who practically drinks ketchup, said it was good without it! That’s a win in my book. I served this with steamed carrots and green beans, seasoned with salt, pepper and my fave Kerrygold¬†butter. Thanks for reading, enjoy!

Citrus and Herb Roasted Chicken – adapted from Practical Paleo

  • 1 – 3 to 4 pound whole chicken, rinsed and dried
  • 1 tbsp chopped fresh rosemary
  • Zest of one orange
  • Half that orange, sliced into fourths
  • One small onion, quartered
  • 4-6 cloves garlic, smashed
  • 2 tsp kosher salt
  • 2 tbsp coconut oil, melted (*or butter or bacon grease*)
  • Fresh cracked pepper
  • Kitchen string for trussing
  • Half sheet pan
  • Foil

Preheat the oven to 375 degrees.

Remove and gizzards or organs from inside the chicken. Stuff the chicken with the onions, garlic, and the citrus, truss the chicken if desired. Brush the chicken with melted coconut oil, and sprinkle it with the chopped rosemary, kosher salt, orange zest, and black pepper, and roast about 55-65 minutes or until the internal temperature reaches 160-165 degrees. Cooking time depends on the size of the bird but is approximately 20 minutes per pound.

Chocolate Peanut Butter Banana Milkshake

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This dessert hits the spot and makes me feel like I’m cheating on my diet! It’s a great fake-out dessert because the frozen bananas create a thick, ice cream-like consistency. Even my husband and kids enjoy this – that’s a win for clean eating! ūüėČ I have made this at least five times in the last two weeks, actually, I could go for one of these right now ūüėČ Thanks for reading, enjoy!

Chocolate Banana Peanut Butter Milkshake – adapted from Detoxinista

  • 2 frozen bananas
  • ¬ĺ cup milk (or non-dairy milk)
  • 1 Tablespoon pure maple syrup
  • 2 Tablespoons cocoa powder
  • ¬ľ cup natural peanut butter
  • 1 teaspoon vanilla extract
  • 7 ice cubes (about 2 handfuls)

Directions –¬†
Throw all of the ingredients into a high-powered blender, and blend until smooth and creamy. Pour into two glasses and serve immediately!

Simple Amaranth and Quinoa Porridge

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Wow – this is so creamy and surprisingly tasty! I used full fat coconut milk instead of the recommended almond milk. Thanks for reading, enjoy!

Amaranth and Quinoa Porridge – adapted from Choosing Raw

  • 1/2 cup dry quinoa, rinsed well
  • 1/2 cup dry amaranth
  • 2 cups water
  • Pinch salt
  • 2 cups
  • 2 cups coconut milk (*My can was just under 2 cups, so I made up the difference with water*), or your milk of choice
  • 2 TBSP coconut sugar or sweetener of choice

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Directions –¬†

Combine water, salt, and grains in a medium pot and bring to a boil. Lower the heat to a simmer, cover the pot, leaving the lid slightly ajar to let air escape, and cook for 25-30 minutes, or until water is absorbed and grains are tender. At this point, you can use the grains in any way you’d like, or move straight into the porridge.

To make the porridge, combine the milk and sweetener in a medium pot and add the cooked grains. Simmer over low heat for a few minutes, or until most of the milk is absorbed a bit.

Divide the porridge into four bowls or glass jars. Top with fruit, nuts or anything else you like!

Spaghetti Squash with Garlic and Parmesan

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Two weeks ago, ¬†I purposed to eliminate refined sugars and flour from my diet. The new and kind of drastic change in eating habits has inspired me to try new vegetables and clean eating recipes. The first four days of detox were painful to say the least, but I’m so glad that I have made this change. I have more energy, I’m more clear-headed and I don’t feel sluggish or bloated. This veg is on of my new favorites and I have purchased six in the last two weeks. They’re cheap, versatile and a great substitute for spaghetti noodles.

This side dish is so darn quick, easy and flavorful that I could eat it daily Рthe hardest part is cutting the squash in half. All you need is a roasted squash, good olive oil, chopped garlic and Parmesan cheese to make this savory and satisfying side dish. The first time I served it along side sautéed tilapia and steamed peas. The next three times I served it along a spinach salad with my favorite maple Dijon dressing. Soon I will share with you the other clean eating recipes I have tried, like my favorite peanut butter, banana and chocolate smoothie, stuffed zucchini boats; and a spaghetti squash bake that tasted even better the next day. Thanks for reading, enjoy!

Roasted Spaghetti Squash with Garlic and Parmesan – adapted from Chow

    • 1¬†large¬†spaghetti squash or two small ones
    • 4 tablespoons¬†olive oil
    • Kosher salt
    • Freshly ground¬†black pepper
    • 2-3 medium¬†garlic cloves, finely chopped
    • 1¬†medium¬†shallot, finely chopped (*if you have it on hand*)
    • 3/4 cup¬†finely grated¬†Parmesan cheese, plus extra for serving

Directions –

Heat the oven to 375¬įF and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 40-50 minutes.

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Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.

Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.

Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.

Chicken Gyros with Tzatziki and Flat Bread

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Quick Post: Greek night is one of my favorites and the leftovers taste even better ūüôā Thanks for reading, enjoy!

Chicken Gyros – adapted from Elly Says Opa

  • 1.5 to 2 pounds chicken breast, split
  • 3-4 cloves garlic, chopped
  • 2 tsp. red wine vinegar
  • Juice of one lemon, about 3 TBSP
  • 2 TBSP extra virgin olive oil
  • 2 heaping TBSP Greek yogurt
  • 1 TBSP dried oregano
  • salt and fresh ground pepper to taste
  • 1 cup tzatziki sauce
  • sliced tomatoes
  • salad greens
  • crumbled feta
  • flat bread

Directions –

Combine garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl – then pour over chicken, cover and refrigerate for at least an hour.

Preheat the grill (or broiler, pan, ect.) Sprinkle chicken with salt and pepper on both sides and cook until done – about 5-7 minutes a side. Allow the chicken to rest for a few minutes before slicing.

Top the pita with the chicken, tzatziki, tomatoes, feta and onions. Roll up and eat!

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Tzatziki – adapted from Culinary Cory

  • 2 (7 oz) containers of Greek yogurt
  • 1 hothouse cucumber, seeded and unpeeled
  • ¬ľ cup sour cream
  • 2 Tbl. fresh lemon juice
  • 1 Tbl. white wine vinegar
  • 1 Tbl. fresh dill, minced (*I used about 1 tsp. dried*)
  • 1 ¬Ĺ Tbl. garlic, minced
  • salt and pepper
  • assorted fresh vegetables
Directions –
Shred the cucumber with a grater and squeeze out the excess liquid. Add the dip ingredients to a medium mixing bowl. Stir until well combined. Garnish with any remaining dill. Serve with assorted fresh vegetables. Makes approximately 2 cups of dip.
bread
Flat Bread – adapted from King Arthur Flour

Wrap bread

  • 3 cups AP flour (361 grams)
  • 1 1/4 cups boiling water
  • 1/4 cup potato flour OR 1/2 cup potato buds or flakes
  • 1 1/4 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 teaspoon instant yeast

Directions –

1) To make the bread: Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

2) In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.

3) Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.

4) Let the dough rise, covered, for 1 hour.

5) Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.

6) Roll each piece into a 7″- to 8″-circle, and dry-fry them (fry without oil) over medium heat (about 325¬įF in an electric frying pan or on an electric griddle) for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.

7) Transfer the cooked breads to a rack, stacking them to keep them soft. Serve immediately, or cool completely before storing in a plastic bag. Note: If you plan on making these into folded sandwiches, gently fold them in half when you take them off the griddle, rather than laying them flat. That way, they’ll retain that folded shape as they cool, and will be easier to make into sandwiches.

 

Brown Sugar Banana Bread

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I love the library! I have borrowed many cookbooks lately, Back in the Day Bakery is one that I would buy. There are so many recipes in it that look and sound amazing. The first recipe I tried was chocolate chip cookies which baked up really thin and flat, but the flavor was one of the best I have tried. I will have to make those again, and hopefully work out the kinks so I can bake a batch worthy of photographing…

Anyway, onto the bread – it bakes up with a dense crumb, but it’s not at all tough or chewy. I didn’t have any mace on hand (who does?), but I replaced it for freshly grated nutmeg instead. Thanks for reading, enjoy!

Brown Sugar Banana Bread – from The Back in the Day Bakery

  • 2 cups AP flour
  • 3/4 cup light brown sugar
  • 3/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground mace (I used nutmeg instead)
  • 1/2 tsp ground cinnamon
  • 1 1/4 pecans, toasted and chopped (I omitted)
  • 1 1/2 cups well mashed, very ripe bananas (about 3)
  • 1/4 cup sour cream
  • 2 large eggs
  • 6 TBSP unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 2 TBSP dark brown sugar for sprinkling (optional)

Directions –

Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Lightly spray a 9 x 5 inch loaf pan and line the bottom with parchment.

In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, mace, cinnamon and pecans; set aside.

In a medium bowl, mix the mashed bananas, sour cream, eggs, butter and vanilla with a sturdy wooden spoon. Gently fold the banana mixture into the flour mixture until just combined.

Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula. If using, sprinkle the dark brown sugar on top of the loaf. Bake for 45 to 55 minutes, or until the loaf is golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool the bread in the loaf pan for 5 to 10 minutes, then transfer to a wire rack.

Serve warm or at room temperature. Wrapped in parchment, the bread will keep at room temperature for up to 3 days.

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His All-Time Favorite

Simple Amish White Bread

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I’m always on the look out for my next favorite bread recipe, and this one is high on the list. There is a lot of liquid in this recipe, so I used all the 7 cups of flour and my dough was slightly tacky but smooth. Don’t fret about the full stick of butter – you should be able to cut each loaf into 18 slices, so that stick goes a long way. Thanks for reading, enjoy!

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*I loved the texture and flavor of this bread and I decided to make the suggested buns.

Simple Amish White Bread Recipe – The Slow Roasted Italian

makes 2 9×5‚ÄĚ loaves or 16 big hamburger buns
  • 1 ¬Ĺ tablespoons active dry yeast (2 packets)
  • 2 ¬Ĺ cup warm water¬†(110¬į to 120¬į)
  • 1/2 cup granulated sugar
  • 8 tablespoons unsalted butter, divided
  • 1 tablespoon kosher salt
  • 6-7 cups bread flour (I used all 7)
Directions –
Melt ¬ľ cup of butter.¬†¬†I microwave on high for 30 seconds at a time until it is mostly melted.¬†¬†I recommend covering with a paper towel to avoid messes.¬†¬†Set aside.
In the bowl of a stand mixer add sugar and water.  Sprinkle yeast over top and swirl with spoon or fingers to combine.  Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic.
Add melted butter, 4 cups flour and salt.  Mix on low, using dough hook, until smooth.  Add remaining flour 1 cup at a time until a soft dough ball forms (I use the entire 7 cups).  Turn to medium and knead for 5 minutes.  Your ball of dough should be tacky (not sticky).  If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky (does not leave dough on your fingers when you touch it).
Turn onto a floured board; knead about 10 turns. Place 1 tablespoon butter in a large microwave safe bowl.  Heat butter in the microwave until butter is melted.  Place dough into bowl, turning once to grease top. Loosely cover with plastic wrap and a cloth over top and let rise in a warm place until doubled in size, about 1 hour.
Punch dough down and shape into two loaves (or 16 hamburger buns).¬†¬†I like to make half and half.¬†¬†Place loaves in greased 9-in. x 5-in loaf pans.¬†¬†For hamburger buns, grease a cookie sheet.¬†¬†Divide dough and roll into balls.¬†¬†Gently press on dough balls with the palm of your hand (creating a bun shape).¬†¬†Cover and let rise until doubled, about 45-60 minutes.¬† Preheat oven to 350¬į.¬†¬†Bake for 30-35 minutes or until golden brown.
If bread starts to brown too quickly, cover with aluminum foil.  When bread is removed from the oven, brush with remaining butter.  Serve and enjoy!
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Cafeteria Sloppy Joes

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Yum! These are the least fussy sloppy joes that I came across in my search. The flavor was kid friendly without too sweet or bland – I loved it and happily ate leftovers the next night. My picky eater quickly ate her portion without any coercion from me – that almost never happens and that is a win in my book ūüėČ Thanks for reading, enjoy!

Cafeteria Sloppy Joes – adapted from Food Network

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1 cup ketchup
  • 1 TBSP brown sugar
  • 2 TBSP cider vinegar
  • 1/2 cup water
  • salt and pepper to taste

Directions
Brown 1 pound ground beef in a large skillet with olive oil. Add 1 chopped onion, 3 chopped garlic cloves, 2 teaspoons each ground cumin and smoked paprika and 1/4 teaspoon cayenne pepper; cook 1 minute. Stir in 1 cup ketchup, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar and 1/2 cup water and simmer until thick, about 15 minutes. Serve on slider rolls with potato chips