Here’s another version of cooking zucchini noodles with shrimp.
Grass-fed butter (optional)
Just toss all ingredients together in a skillet on medium-low heat. Stir everything together until noodles, cheese and butter have soften up and sauce has formed. Nothing was measured here. Be creative and it all depends on quantity you have available. I had 3 large zucchinis, 1 lb. of shrimp and half box of tomatoes. I added 2 tsps of pesto, 1 tsp of minced garlic, 1 tb of goat cheese and 1 tb of butter.
Everything looks better in a pie dish, right?? Here are two ideas of making these ground beef “pies”.
It is all very simple…
If you choose ripe plantain, just boil the plantain until soft.
Cook the meat with any seasoning of your liking and layer it with the plantain. I like to start with the mash and end with meat but it can go either way.
Top with cheese of your liking. I use feta or goat cheese and keep it light. Broil 10-15 for cheese to get soft and top layer to get crisp.
The second option is to use sweet potato instead of plantain. It comes out just as delicious. Follow same steps as above…
Here’s another way to cook your chicken. A simple but yet very tasty recipe I found at Paleo Table.
2 Tbsp- smoked paprika
2 tsp- chili powder
1 tsp- ground cayenne pepper
1 tsp- ground coriander
1/2 tsp- sea salt
1 tsp- oregano
1 tsp- garlic powder
1 Tbsp- bacon fat, olive oil, or coconut oil (I used coconut oil)
4 – boneless, skinless chicken breasts (I used 6 chicken cutlets)
– Preheat oven to 400º F.
– Mix spices together.
– Dredge chicken in spices.
– Melt fat of choice in a large skillet over medium-high heat.
– Saute chicken for 3 minutes on each side.
– Transfer to a shallow pan and finish cooking in oven for 5 to 10 minutes or until cooked through.
The good news about this post is that this recipe is another simple but yet delicious one. The bad news is that I can’t remember the website where I got the original recipe from. I made a few changes to it making it more my style. The best part, it was hubby approved. 😉
1 lean pork tenderloin
1 carrot, chopped (I used a small package of rainbow carrots)
2 medium red onion, chopped
6 small potatoes (I used 3 medium sweet potatoes)
1/4 cup chicken broth (I used vegetable broth)
1 tbsp olive oil
4 cloves garlic, minced
Salt and pepper to taste
1 rosemary sprig
Pre-heat oven to 325F
Rub pork with salt, pepper and garlic, place in pan. Place carrots, red onions and sweet potatoes in pan. Pour broth and olive oil over the contents of the pan. Top with rosemary sprig and cover with tin foil.
Place in oven for one hour covered. Take out from oven and rotate vegetables and baste pork. Cover and place in oven for one additional hour. Remove from oven and remove foil. Place back in oven for 30 minutes. Remove and let set form 5 minutes.
I have been juicing for about six months now. The last few I have been lacking motivation to keep up…. I really do notice a difference when I’m juicing on a regular basis. More energy, less bloating, and overall wellness. So in my attempt to keep it up I have decided to join the 30 Day Green Smoothie Challenge.
It’s a free challenge that starts on April 1st. Once signed up you will receive a free e-book, emails with instructions, shopping lists and recipes. I’m so excited about this challenge and would love to have some of you join me! Just go to their website and subscribe. Leave me a comment so I know who will be joining me. 🙂
Hey guys, sorry for my lack of posts but I’m four weeks away from my half Ironman race and training can’t get any more demanding. This past weekend I traveled once again with the team to Clermont, Fl for some hill training. I’m still cooking but nothing exciting. Haven’t tried any new recipes except for the one I’m about to tell you about. Since I’m short on time, it’s just been nice and easy recipes I’m familiar with. Haven’t even had time to juice and I can definitely tell the difference in my body, but that’s another post. So let me just get to this new recipe…
This sauce recipe totally impressed me. It’s so versatile. You can use it as the sauce for pasta (as I did) or even as a dip.
9 large Roma tomatoes, sliced in half lengthwise
1/2 cup almonds, toasted
2 garlic cloves
1 cup tightly packed basil + more for garnish
1/4 cup extra virgin olive oil + more for drizzling on tomatoes
2 tbsp nutritional yeast (optional)
Kosher salt & freshly ground black pepper, to taste
**Your desired amount of cooked Pasta**
1. Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.
2. Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.
3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.
4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.
5. Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta.
I found this recipe on Oh She Glows
I love roasted veggies!!! I received these rainbow carrots and beets in my organic share and they looked so pretty I did not want to juice them. I roasted them with some olive oil, thyme and rosemary at 350 degrees for about 20 or until tender. Oh so good!!
Someone once asked me this question and couldn’t help but to be amused. Well, after that my wheels began turning…. Some friends were already doing it and spoke wonders so my only reaction was that I had to give it a try.
After receiving my shares from Annie’s buying club I noticed that I would receive greens or other items that I don’t normally eat and didn’t know what to do with them. Sometimes due to lack of time or creativity, I started looking into juicing as a matter of still consuming those vegetables. I began to research for a juicer. Being my first one, I knew I did not want to spend top dollar on one just in case it didn’t get much use. After some comparison and recommendations I went with Hamilton Big Mouth Juicer. I must say I am very pleased for the price I paid.
Now on to the recipes. I don’t follow a specific recipe for juicing. I know there are specific combinations of foods for specific purposes but I rarely get to do that. Because I already get my food from Annie’s, I just use whatever I get or what’s left in the box that I haven’t used for cooking. I just recently added a Juicer’s Delight box to my shares and it’s great. That box is specifically for juicing so I use the entire box and make juice for a week. I have also read up on what some foods are good for and always make sure to include those in my juicing. For example, beets are great as liver cleanser and apples for digestion due to its fiber content…. I would just recommend speeding time online and reading up. I found this great blog post that can help you get started.
About storing your juice: I have read that it’s best to consume your juice right after making it in order for your body to absorb the most nutrients. However, that’s out of the question for me time wise. Since I don’t have the time to juice everyday I have learned that the best way of storing it is in air tight glass containers. As you see in my pictures, I use mason jars. I juice once a week and make enough for the entire week. I drink one mason jar daily. I can not begin to tell you how great I feel since I started juicing. And to my surprise my husband has even joined me in this and we can not go a day without our juice. It keeps me feeling great, with energy, lean, and regular. I’ve been juicing for about 2-3 months now on a regular basis and it’s another healthy habit I’m planning on making it a routine. I’m still learning on the topic so any suggestions, tips or comments are welcomed!!!
I officially have a crockpot but I don’t get around to using it as often as I would like. I saw this recipe on Paleo Pot and I had to give it a try. It was amazingly good..
2 pounds of lean ground beef
1/2 pound of bacon
3 large sweet potatoes
1 large white onion
1 large red onion
Spices: Cayenne, paprika, garlic, black pepper, oregano
1. Peel your sweet potatoes and microwave them for 2-3 minutes to soften them slightly.
2. Slice your sweet potatoes into 1/8″ slices.
3. Dice your bacon finely and brown it in a pan into crisp pieces.
4. Remove your bacon from the pan and set it aside for later.
5. Dice your onions into large chunks and add to your pan along with your ground beef. Make sure you use a deep skillet or pan big enough to brown 2 pounds of beef and 2 onions.
4. Season your beef as you wish or using mentioned spices.
5. Make sure your beef is fully browned and onions are translucent.
6. Beat your 8 eggs in a bowl. Add some cayenne and paprika to your egg mixture if you wish.
7. Grease your slow cooker with some coconut oil.
8. Line the bottom of your slow cooker with slices of sweet potato. Just enough so that you cover the bottom.
9. Spoon in a layer of your seasoned beef onto the sweet potatoes.
10. Sprinkle some of your crisped bacon pieces on top of the beef.
12. Keep layering evenly until you use up your supplies.
13. Once you have finished layering, pour your egg mixture over the top.
14. Cook on low for 6 hours.
Allow pot to cool. If your ceramic crock is removable, throw it in the fridge overnight. This will allow the dish to congeal and set nice.
This is the beef I used.
For the most part I only buy white chicken meat to cook at home, but lately I’ve craved a little variety. I decided to get a large tray of drumsticks but wasn’t sure how to make them. While getting ready to cook them I was inspired by the cooking gods and this is what I came up with. 😉
Sprinkle seasoning on each drumstick on both sides. Place on baking sheet and drizzle a bit of honey on top of drumsticks. Bake at 350 for one hour. Flipping chicken once. Bake until golden brown.
These were so good! You can taste some of the spiciness of the Cajun and the sweetness of the honey! Use as little or as much Cajun as you like depending on how spicy you like your food…