Posts Tagged ‘Recipes’

Foodie pics from the week (and a recipe or two)

January 17, 2015

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This is a snack I had last week.  Friday night we had dinner plans at 7:45 p.m. and I ate lunch around noon.  I needed something to hold me over so I made some guacamole from the Pico De Gallo I buy from Valley Natural.  I added an avocado, a serano pepper, some cilantro, and more fresh lime juice.  I ate it with some sliced cucumbers.  If this is the Whole 30, then I am a happy girl.

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Taco Tuesday!  I made tacos on for dinner on Tuesday night.  I used a spice mix I put together (I think I just looked on pinterest) and cooked the ground beef like you would if you were making tacos with one of those seasoning packets (that are SO bad if you actually look at the ingredients, MSG anyone?!?) Making your own taco spice mix is super easy so I don’t know why people buy those packets still. (I’ll try and find what I used for the seasoning mix.) I put the taco meat in some red cabbage and topped it with guacamole and mango salsa that I made.  These are SO good!  Also the taco meat makes great leftovers, I had a salad with romaine and other greens topped with the taco meat and the salsa and guacamole.  It was great.

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I made chicken puttenesca again! (It was amazing again)IMG_0537 And had it for leftovers the next day!

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We had burgers with broccoli, roasted root veggies, and smashed red potatoes. A classic dinner.

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A pic of the chicken curry I made a while ago.  (I put a couple of cans of full fat coconut milk in a Dutch oven, added 4 or 5 tablespoons of green curry paste, added a serano pepper (this was not spicy enough for me, not even close), a bunch of basil (I only had regular, if I had planned this out better I would have gotten some Thai Basil and Thai Red Chilli’s, maybe some lime leaves, and lemongrass as well, but I made this on the fly), I tossed in the cooked chicken, some mushrooms, and red bell peppers. I didn’t eat it over anything (I’ve seen people do cauliflower rice, but my sister said she didn’t like it) it was good but not amazing.  It was pretty close though to the takeout we like, just not spicy enough (I like it HOT!)

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Dinner another night was a Whole 30 compliant braut (I found these at Valley Natural, no sugar no added nitrates) sauerkraut, brussel sprouts, and smashed red potatoes. I think I may have had some salad too.

IMG_0527The Sauerkraut I use from Valley Natural.

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I good pic of a yummy breakfast.  I got super full right away this morning.  After I finished the first egg I was ready to be done.  But I ate all the eggs and avocado as I have a hard time letting avocadoes go to waste (I just didn’t eat the sweet potatoes).

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Homemade Mayo! I have NO idea why people buy mayo. This stuff is great and it’s SO easy to make.

Ingredients:

1 room temp egg

1 cup extra light olive oil

2 tablespoons lemon juice (I didn’t measure this, I just juiced a lemon)

1/2 teaspoon salt (I also didn’t measure this just estimated)

Put all ingredients together and blend with an immersion blender. Tah dah! Your done and you have amazing mayo.  I am going to make some cashew chicken salad with this.

Now, what you’ve been waiting for… Bison Meatballs!

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Ingredients:

1.25 pounds of ground bison

1 egg

1/4 cup coconut flour

finely chopped fresh basil

1 onion chopped

4 cloves garlic finely chopped

onion powder

garlic powder

crushed red pepper flakes

salt and pepper

Directions:

Start by preheating oven to 350 degrees.

Sautee the onion and garlic in a pan with some avocado oil until soft.  Set aside in a paper towel to absorbe some of the liquid.

Combine all ingredients in a bowl with your hands until mixed (be sure to not over-mix though because your meatballs will get tough.)

Make 1.5 inch in diameter balls and place on baking sheet (I got 12).  Bake for 25 minutes until cooked through.

I then added the balls to my Dutch oven with in this case tomato basil sauce (we “cheated” here, the hubs brought home this sauce from the restaurant but all ingredients are Whole 30 compliant). We let this sit to simmer, covered, for about 35 minutes while our spaghetti squash cooked.

We also had a yummy garden salad to start.

These meatballs are amazing, so go make them! (They would also be good with ground beef, we just wanted to try the bison.)

I hope you love these ideas as much as we do!

Have a happy weekend!

Leah

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Chicken Puttenesca

January 11, 2015

I love love love this!!! I hope you all do too!

Chicken Puttenesca

Ingredients:

1 red onion (chopped

4 cloves garlic (finely chopped)

600 grams cherry tomatoes

Good quality olives (green and kalamata)

Capers (check ingredients to make sure it’s Whole 30 compliant)

1 can of artichoke hearts chopped roughly (check ingredients to make sure it’s Whole 30 compliant)

Sun dried tomatoes in olive oil chopped roughly (check ingredients to make sure it’s Whole 30 compliant)

Chicken (I used two chicken breasts and two thighs)

Fresh basil (julienned on top)

Salt, pepper and crushed red pepper flakes

Here’s how:

Preheat oven to 350 degrees Fahrenheit

I sautéed the onion with the garlic and some olive oil in a Dutch oven and added some seasonings right away (salt, pepper, and crushed red pepper flakes) over medium heat. Once the onion was translucent, I pushed it to the outside perimeter of the pan then added the raw chicken and seared it for a couple of minutes on each side. Then I took out the chicken and set aside. From there, I added the tomatoes, olives, capers, artichoke hearts, and sun dried tomatoes and let it cook for about 5 minutes on medium heat. I added the chicken back and made sure the sauce was well stirred. Cover and cook in the oven for 20 minutes. After 20 minutes, stir the sauce and chicken again and cook for another 20 minutes without the cover.

Top each portion with some fresh basil and voila!

Mexican style chicken in a crock-pot

April 2, 2010

Hey everyone,

Here is my yummy Mexican chicken recipe.  Put all ingredients in the crock-pot in this order:

– 3 chicken breasts (cubed)

-onion and green pepper(chopped in bite size pieces)

-can of diced tomatoes

-sliced mushrooms (the best part!)

-can of black beans (drained and rinsed)

-frozen corn (maybe a half bag? sorry I always do this randomly so I’m not sure about actually amounts)

-A jalapeno  or serrano pepper (this isn’t super necessary either, depending on how hot the pepper is it could make it super hot so use discretion.)

-Chipotles in Adobo Sauce (this is the most important ingredient I think because it has such amazing flavor, I usually chop up two and and a few tablespoons of the sauce but again this is spicy so I would use discretion, I would recommend trying a tiny bit on your finger just to get a feeling for its flavor.)

Okay, so set the crock-pot on low and cook for 4 to 6 hours stir it up occasionally. You know its done when the chicken falls apart and starts shredding.  I love to eat this like a taco with salsa, cheese and fresh cilantro and serrano peppers… because I like it HOT! 🙂 This is pretty much my version of Chipotle and I have to say that I think it is as good if not better! Plus you know exactly what is in it and besides you can make this as spicy as you want… I personally don’t think Chipotles “hot” salsa is hot (but I do love it.)

There you have it you lucky ducks! I could live on this stuff 🙂

I’ll be back later to chat about my current running condition and how I’m going to start training for this marathon, I have to adjust my plan since I’m so behind (my injury is slowly recovering thank GOD!)

Happy Good Friday!

Leah