Glowing Green Smoothie

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The easiest way for me to make sure I’m getting more fruits and veggies into my diet is blending lots of them all together. This blend seems popular among the green smoothie believers; and it does taste better than it looks thanks to the banana and all the other fruit. You can add some coconut oil to the mix or chia seeds if you’d like. I keep mine pretty simple 🙂 Thanks for reading, enjoy!

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Glowing Green Smoothie – adapted from Kimberly Snyder

  • 1/2 cup water
  • 1/2 a lemon, juiced
  • 1/2 head romaine lettuce, cut into chunks
  • 1/2 cup baby spinach
  • 2 celery stalks, cut into chunks
  • 1/2 apple, cut into chunks
  • 1/2 pear, cut into chunks
  • 1 small banana
  • ice
  • chia seeds (optional)
  • coconut oil (optional)

Directions –

Liquids first, followed by the softest/lighter produce and top with ice. Blend until it’s perfectly smooth – about 30 seconds.

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No Bean Turkey Chili

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Pinterest has saved the day several times in my kitchen. I had some produce that was passed its prime in my fridge, along with ground turkey that had to be used; and I even had a can of fire roasted tomatoes that I didn’t know why I purchased in the first place. I love how forgotten ingredients can become something so satisfying! Thanks for reading, enjoy!

Paleo Turkey Chili – adapted from Turtlewoman

  • 1 lb ground turkey
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 white onion, chopped
  • 1 zucchini, chopped
  • 2-3 cloves garlic, minced
  • 1 – 28 ounce can of fire roasted tomatoes
  • 1 1/2 TBSP DIY taco seasoning (*recipe below*)
  • 1/2 cup water or stock
  • salt and pepper to taste
  • Avocado for topping

Directions –

  1. Add ghee or cooking fat of your choice to a 5 quart soup pot over medium/high heat. Saute the onions for about 3-5 minutes, then add the bell peppers and cook for another 3 minutes. Then add the minced garlic and chopped zucchini. Continue cooking for about 3 more minutes. Set the cooked veggies aside.

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2. Add more fat to the pan and brown the turkey over medium heat, stirring to break up. Season lightly with salt and pepper. Once the meat is cooked through, add the veggies back into the pot and pour the tomatoes, water and seasoning over all. Stir to combine and bring to a boil. Turn down the heat to a simmer and cook for about 30 more minutes.

3. Stir periodically while it is simmering. Taste and adjust seasoning if needed. Serve with chili toppings of your choice – I added diced avocado!

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DIY Taco Seasoning – adapted from Against All Grain

  • 2 1/2 TBSP chili powder
  • 1 1/2 TBSP sea salt
  • 1 1/2 TBSP ground cumin
  • 1 TBSP dried Mexican oregano
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp ground coriander
  • 1-3 tsp cayenne pepper
  • 1/4 tsp ground black pepper

Directions –

Mix all ingredients together thoroughly blended. Makes 1/2 cup.

Polish Sausage, Potato and Kale Soup

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Whenever it’s even a little cooler here, I like to take advantage. This winter has been so mild that it feels more like spring/early summer. Sometimes I wish for cooler air, but then I see the pictures of what Northerners are dealing with. I’m a lightweight when it comes to temperatures below 75!

This is a dairy-free, “creamy” soup but you can substitute unsweetened coconut milk with heavy cream or half and half. In my experience, the coconut milk doesn’t make the food taste “coconutty”. Thanks for reading, enjoy!

Sausage, Potato and Kale Soup – adapted from The Candid Appetite

  • 1 pound Polish sausage
  • 2 tablespoons ghee or olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon freshly cracked black pepper, plus more to taste
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 large bunches of kale, stemmed and chopped
  • 1 pound red potatoes, sliced
  • 8 cups homemade chicken stock
  • 1/2 cup unsweetened coconut milk or heavy cream

Directions –

1. Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage, which you removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside.

2. Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent about 3 to 5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks.Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage.

3. Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired. Once the potatoes are fully cooked, stir in the heavy cream. Serve right away with some bread on the side. Enjoy!

Paleo Pancit

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After making this, I learned – one: I love fish sauce, and two: more cabbage, please! I was worried about using both but this recipe just looked and sounded so good. I’m glad I didn’t let apprehension get the best of me, because this was so perfect! It was savory, sour and had just enough saltiness; and textures in each bite of this pancit, (which I had never tried or heard of before), that I am on the look out for more Asian recipes that might hit all those notes again. Thanks for reading, enjoy!

Chicken Pancit – adapted from Everyday Paleo

  • 1.5 lbs chicken breasts, cut into small bite size pieces
  • 2 tablespoons coconut oil
  • 6 green onions, sliced thin
  • 2 cloves minced garlic
  • 2 carrots, sliced thin
  • 1 small bell pepper, sliced thin
  • 6 – 8 cups shredded green cabbage
  • ¼ cup coconut aminos or Tamari wheat free soy sauce
  • 1/4 cup chicken broth
  • 1 – 2 tablespoons fish sauce
  • Black pepper to taste
  • Lemon wedges

Directions –

In a large wok or skillet heat the coconut oil over medium to medium high heat.  When the wok or pan is nice and hot, add the chicken, green onions and garlic and saute for about 6-7 minutes or until the meat is done all the way through but still tender. Remove the meat from the pan and set aside.  Add the bell pepper and carrots to the wok or pan and cook for 3 minutes. Add in the cabbage and cook about 4 more minutes. Add the chicken back to the veggies and pour in the coconut aminos or soy sauce, chicken broth, and fish sauce. Season with lots of black pepper.  Stir well and cook for another minute or two.  Serve in bowls with a lemon wedge.

Avocado Super Smoothie

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This is amazing! It’s thick and creamy without the dairy and even my kids couldn’t detect the “green” in this smoothie. Thanks for reading, enjoy!

Avocado Super Smoothie –

  • 1 cup kale, washed and stems removed
  • 1 cup baby spinach, washed and big stems removed
  • 1 medium banana
  • 1/2 avocado
  • 1 small apple, cut into chunks
  • 1/2 cup coconut milk
  • 1/2 cup water, or more depending on how thick you prefer
  • Ice

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Directions –

Place all your ingredients in a blender carafe – starting with the liquid and topping off with the heavier items. Process for about 30 seconds until well blended. Pour into a tall glass and enjoy!

Paleo Spaghetti and Meat Sauce

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While sometimes I miss grains, I don’t miss the “bubble-gut” from eating them. Spaghetti squash can be a good replacement for pasta, especially if you cook it right. I have tried the “bake cut-side down”, (not my favorite – it becomes soft and mushy); and then bake “cut-side up” – my preferred method. I like a little bite to my finished “noodles”. Also, I recommend microwaving the whole squash for a few minutes before splitting in two. It softens the squash just enough to get my knife in without threat of losing fingers! Thanks for reading, enjoy!

Meat Sauce – adapted from Food.com

  • 1 pound Italian sausage
  • 3 -4 tablespoons olive oil
  • 1 large onion, chopped
  • 4 -6 garlic cloves, minced
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
  • 1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
  • 1 (28 ounce) can whole Roma tomatoes, undrained
  • 8 ounces sliced mushrooms
  • 1 carrot, shredded
  • 1/2 – 1  cup water (according to your desired consistency)
  • salt and pepper to taste

In a heavy bottomed stock pot or dutch oven, heat oil over medium high heat. Add sausage to the pot and break up Add onion, garlic, dried herbs and pepper flakes saute for 3-4 minutes. Add mushrooms and shredded carrots to the pot, cook for a few minutes. Add tomato paste and cook for 2-3 minutes more. Add canned tomatoes and water and simmer uncovered for 1 1/2 – 2 hours stirring occasionally. Season with salt, pepper and sugar. You can add more water if you prefer a thinner sauce.

Carrot Cake for My Gram

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My kids and I recently came back from our trip to California. While I was there, I used an entire 5 pound bag of flour…yeah, I went a little overboard spoiling my parents and my Grandma during those two short weeks 😉 I was glad to, and honored to cook with my 85 year old grandmother – the one who inspired me to cook in the first place. While it was a lot of time and effort to make so much for them, I was flattered to hear that my Gram actually learned from me!! and my Dad said my cinnamon rolls reminded him of his mother’s 🙂

Because Gram’s birthday happened the week after we flew in, I told her I would bake her a birthday cake. She couldn’t eat chocolate (huge bummer), but she loved carrot cake. Problem for this baker was that I have never made one, let alone eaten a piece in over 10 years!! Thankfully, a quick search at Pinterest led me to find this recipe that sounded tasty – kind of flimsy evidence to go on, but I went with it. I didn’t try any of it because of my Whole 30 craziness, but the family really enjoyed it and said it wasn’t too sweet and the frosting was perfect. That sounds like a win to me! Thanks for reading, enjoy!

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Carrot Cake – adapted from Sprinkle Some Sugar

  • 1/2 cup coconut oil
  • 3/4 cup granulated sugar
  • 1 1/4 cup light brown sugar (or dark)
  • 5 eggs + 1 yolk
  • 1 tbs cinnamon
  • 3/4 tsp nutmeg
  • 1/4 tsp cloves
  • 3 1/4 cup flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups finely grated carrots (about 7-8 carrots)

Cream Cheese Frosting

  • 2 8 oz package cream cheese, room temperature
  • 1 cup unsalted butter, softened
  • 6 cups confectioner’s sugar
  • a pinch of salt

Directions –

For the Cake
Preheat oven to 350°. Line the bottom of two 9″ round baking pans with parchment paper and lightly grease and flour sides. Be sure to get every inch! Set aside.
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, clover all together and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, combine the oil, brown sugar and granulated sugar together. Add in the eggs one at a time, egg yolk and vanilla and mix until smooth.
Pour in flour mixture and mix until just combined making sure everything is well mixed. Fold in the grated carrots by hand with a rubber spatula or spoon. Batter will be thick, this is okay. If you are adding pecans or raisins, do so now.
Distribute the batter evenly into both pans. Place in preheated oven and bake for 30-40 minutes. Start checking cake at 25 and check every 2 minutes after that. Once a toothpick comes out clean, cakes are done. Let them cool on wire rack or counter for 20 minutes. Flip pans over and cakes should pop right out onto wire rack or parchment or wax paper lined counter. Let them cool completely. While they are cooling, mix up the frosting.
For the Cream Cheese Frosting
Cream together the cream cheese and butter until fluffy and light in color. Add in the vanilla and mix until smooth. Add in the powdered sugar 1 cup at a time on low until combined. Whip frosting for another minute or so until smooth and creamy.
Once cakes are completely cooled, cut the domed tops off so they are completely flat and even. Place one cake on the bottom of a cake stand, facing up. Spread some frosting on top until completely covered. Add second cake, bottom up, and frost the rest of the cake. I found it much easier to do one thin layer of frosting, set it in the fridge and as it firmed up a bit, add another thick layer – the frosting looks much more even this way. This cake is even more moist and flavorful the second day once the flavors have all settled in with each other.
Store cake covered in the refrigerator for up to 5 days.

Paleo Taco Salad

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Quick Post: This taco meat was okay the first day, but even better as the week went on 🙂 I made a few modifications to the recipe, but I added the link to the original as always 🙂 Thanks for reading, enjoy!

Paleo Taco Salad – adapted from Stupid Easy Paleo

  • 1 Tablespoon coconut oil
  • 1 pound ground beef (*I used bison)
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1.5 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • tomato paste (*optional, I used a whole 6 ounce can*)
  • 1/2 cup of bone broth, or water

Directions –

In a small bowl mix together the chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and pepper. Set aside.

Melt the coconut oil in a medium skillet over medium heat. Once the coconut oil has melted, add the onion and sauté until soft. Add the garlic and sauté until fragrant, about 30 seconds. Add the meat and cook until no longer pink. Add the taco seasoning to the meat and mix well. (*I used all but about a tablespoon of the mixture*) Add the tomato paste and bone broth to the pan and continue cooking until it reaches your desired consistency. Taste for seasoning and adjust if needed. Serve immediately over chopped Romaine lettuce, and top with lots of veggies.

 

 

Whole 30 Chicken Fajitas and Cauli “Rice”

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Yum! This is a new favorite that just gets better the next day. I love the cauli-rice and it is a good substitute for rice and I know I’ll be making this again. It takes more work than regular rice, but the flavor is savory, nutty, fluffy and much more nutritious. Thanks for reading, enjoy!

Chicken Fajitas – inspired by Simply Recipes

  • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, divided horizontally, then sliced into 1/2″ strips
  • 2 Tbsp coconut oil
  • 1 large red onion, sliced lengthwise (root to tip) into 1/4-inch strips
  • 2 bell peppers, sliced into 1/4-inch strips

Marinade

  • 2 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup chopped cilantro
  • Salt to taste

Directions –

Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.)

Remove the chicken from the marinade. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of coconut oil to the pan. As soon as the oil begins to shimmer, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.

While the chicken is resting, cook the onions and peppers. Add another tablespoon of coconut to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

 

Oven-Roasted Cauliflower Rice – adapted from The Clothes Make the Girl

  • 1 head of cauliflower, cleaned and cut into florets
  • 1 TBSP coconut oil, melted
  • salt to taste

Directions –

Preheat oven to 425, and prepare two baking sheets.

Using a food processor, place a portion of the florets in the bowl with the blade attachment and pulse until the mix resembles rice – about 10-15 pulses. Pour the “rice” in a medium bowl and continue with the other florets. Pour the  coconut oil over the cauliflower and sprinkle with salt. Using your hands, toss the mixture well and then spread half of the cauliflower onto each baking sheet.

Roast for 15 minutes and then rotate the pans and continue cooking until tender and beginning to get a few brown spots, about 10 more minutes.

 

 

Paleo Beef Stir Fry

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I made this for the whole family, but served theirs with rice, and for a Paleo friendly side, use cauliflower “rice”. Thanks for reading, enjoy!

Beef and Broccoli Stir Fry – adapted from Deliciously Organic

For the Steak Marinade:

  • 1 1/2 pounds sirloin, sliced thin against-the-grain
  • 1 tablespoon fermented tamari sauce or coconut aminos
  • 1 tablespoon dry sherry

For the Ginger and Garlic Mixture:

  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon coconut oil

For the Garlic Sauce:

  • 3 tablespoons dry sherry
  • 3 tablespoons chicken broth (homemade preferred)
  • 3 tablespoons fermented tamari sauce or coconut aminos
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon arrowroot flour
  • 1 teaspoon honey

For the Vegetables:

  • 3 -4 cups steamed veggies – I used carrots, green beans and broccoli

Directions –

Toss together the sirloin, tamari and sherry in a small bowl. Let sirloin marinate for 20 minutes at room temperature. Whisk the garlic, ginger, and 1 teaspoon of the coconut oil in a small bowl. Whisk together sherry, chicken broth, tamari, sesame oil, garlic, arrowroot and honey in another small bowl.

Heat a large 12-inch skillet over medium heat for 2 minutes. Add 2 tablespoons of coconut oil to pan and swirl to coat. Place sirloin in one single layer in skillet and don’t stir (meat should sizzle – if it doesn’t the pan isn’t hot enough). Cook sirloin for about 1-2 minutes until bottom side is brown. Turn, using tongs, and cook until brown on the bottom, about 1-2 minutes. Transfer sirloin to a clean bowl.

Add remaining 1 tablespoon of coconut oil to now empty skillet and heat until just shimmering. Add broccoli, green beans, and carrots. Stir continuously for about 1 minute. Make a well in the center of the vegetables and add the ginger-and-garlic mixture. Stir ginger and garlic mixture in the middle of the pan for about 45 seconds and then combine with the rest of the vegetables. Add sirloin slices (and any accumulated juices) and garlic sauce to pan. Toss until sauce begins to thicken and ingredients are well coated. Sprinkle with sesame seeds if using. Serve immediately.