Week 4
Sunday night I made this delicious chicken salad!! I didn't have avacado oil, almonds or brown mustard, so I subbed olive oil, walnuts and dijon mustard. Still delicious combination!!
It made a ton, so I basically ate it over baby spinach for lunch for 4 days. It was seriously that good! The only thing is that my Brussels sprouts turned red - weird. I guess it was the vinegar in the dressing . . .
I'm trying to get back on track with eating primally after a weekend of eating the conventional American diet. It's hard . . . I lost that 1.5 pounds I had gained over the weekend pretty quickly, but I don't think I've lost any more. I'll weigh again on Monday to see my progress.
I have noticed that after eating poorly even for a couple days that I'm hungrier and craving more sugar than I had before the poor eating days. It's now Thursday and I think I'm back on track eating wise . . . I'm really trying to focus on eating lots of fresh veggies and not as much nuts/nut butter/fruit to help my body get what it needs.
But I confess that I still look forward to my "cheat" meals. I'm already planning the next one for this weekend! I'm thinking a Freebirds steak burrito!! :-)
A couple yummy recipes from the week:
BBQ Chicken
Sweet Potato and Poblano Pepper Soup (I love anaheim peppers, so I used those instead of poblanos)
Paleo "Cornbread"
My (conventional diet) husband and daughter LOVED the above 3! :-)
Paleo "Nutella"
40 Clove Garlic Baked Chicken
Spaghetti Squash Au Gratin
Chicken Fajitas marinated in Chimichurri Sauce
Roasted Lemon Cabbage
Chocolate Chip Meringue Cookies
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Saturday, March 23, 2013
Chocolate Chip Meringue Cookies
Chocolate Chip Meringue Cookies
Adapted from skinnytaste.com
3 large egg whites
1/8 tsp. cream of tartar
1 tsp. stevia (to taste)
1 T. honey
1/2 bar of dark chocolate, cut into small chunks
Heat oven to 275 degrees. Line baking sheet with parchment paper and set aside.
Beat egg whites and cream of tartar in a large bowl using an electric mixer until soft peaks form.
Slowly add in stevia and honey until the mixture is glossy. Fold in chocolate chips.
Scoop tablespoon sized balls onto baking sheet and bake for 30 minutes until tops are dry. Cool completely and store in parchment paper wrapped in foil.
Adapted from skinnytaste.com
3 large egg whites
1/8 tsp. cream of tartar
1 tsp. stevia (to taste)
1 T. honey
1/2 bar of dark chocolate, cut into small chunks
Heat oven to 275 degrees. Line baking sheet with parchment paper and set aside.
Beat egg whites and cream of tartar in a large bowl using an electric mixer until soft peaks form.
Slowly add in stevia and honey until the mixture is glossy. Fold in chocolate chips.
Scoop tablespoon sized balls onto baking sheet and bake for 30 minutes until tops are dry. Cool completely and store in parchment paper wrapped in foil.
BBQ Chicken Rub
BBQ Chicken Rub
1 T. brown sugar**
2 tsp. chili powder
2 tsp. paprika
1.5 tsp. pepper
1 tsp. dry mustard
1 tsp. onion powder
1 tsp. salt
1/4 tsp. cayenne powder
Mix all together and rub on up to 3 pounds of chicken. Cook your favorite way - grill, skillet, oven!
**Brown sugar is not primal, so omit if you prefer. But it gives the chicken a nice glaze when it's cooked.
1 T. brown sugar**
2 tsp. chili powder
2 tsp. paprika
1.5 tsp. pepper
1 tsp. dry mustard
1 tsp. onion powder
1 tsp. salt
1/4 tsp. cayenne powder
Mix all together and rub on up to 3 pounds of chicken. Cook your favorite way - grill, skillet, oven!
**Brown sugar is not primal, so omit if you prefer. But it gives the chicken a nice glaze when it's cooked.
Friday, March 22, 2013
Chimichurri Sauce
Chimichurri Sauce
from Food Network's Sunny Anderson
1 bunch fresh parsley
1 bunch fresh cilantro
1 to 2 cloves garlic
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak (London broil)
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer
8 8-inch flour tortillas
Lime wedges, for serving (optional)
Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce.
from Food Network's Sunny Anderson
1 bunch fresh parsley
1 bunch fresh cilantro
1 to 2 cloves garlic
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak (London broil)
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer
8 8-inch flour tortillas
Lime wedges, for serving (optional)
Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce.
Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic
1 bunch Lemon Thyme
1 bunch Fresh Rosemary
1 Chicken, Whole
1 Shallot, minced
3 Tbsp Coconut Oil, Organic
3 head Garlic, cloves separated, unpeeled
1 tsp Salt and Pepper
1. Preheat oven to roast at 350°F.
2. Cut chicken into eight pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts).
3. Heat a skillet to medium heat with 1 tablespoon coconut oil.
4. Sear chicken on all sides, set aside in a large mixing bowl.
5. Sauté garlic in coconut oil until the skin of the garlic begins to soften and brown slightly.
6. Place half of the garlic on the bottom of a Dutch oven.
7. Place the chicken on top of the garlic.
8. Cover with the remainder of the garlic, pour in the juices from the bowl, and top with rosemary, thyme, shallot, salt, and pepper.
9. Cover with a lid, and roast at 350°F for 1- 1 1/2 hours until pieces are 160 degrees and juices run clear.
1 bunch Lemon Thyme
1 bunch Fresh Rosemary
1 Chicken, Whole
1 Shallot, minced
3 Tbsp Coconut Oil, Organic
3 head Garlic, cloves separated, unpeeled
1 tsp Salt and Pepper
1. Preheat oven to roast at 350°F.
2. Cut chicken into eight pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts).
3. Heat a skillet to medium heat with 1 tablespoon coconut oil.
4. Sear chicken on all sides, set aside in a large mixing bowl.
5. Sauté garlic in coconut oil until the skin of the garlic begins to soften and brown slightly.
6. Place half of the garlic on the bottom of a Dutch oven.
7. Place the chicken on top of the garlic.
8. Cover with the remainder of the garlic, pour in the juices from the bowl, and top with rosemary, thyme, shallot, salt, and pepper.
9. Cover with a lid, and roast at 350°F for 1- 1 1/2 hours until pieces are 160 degrees and juices run clear.
Wednesday, March 6, 2013
Lettuce Wrapped Beef Tacos
Lettuce Wrapped Beef Tacos
1 pound ground beef
1 c. diced onion (optional)
1-2 T. Taco Seasoning
Iceberg lettuce
Toppings:
cilantro
tomato
salsa/pico de gallo
guacamole
shredded cheese
sour cream
Taco Seasoning
1 T. chili powder
1.5 tsp. cumin
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red pepper flakes (or cayenne if you want more heat)
1/2 tsp. salt
1/2 tsp. pepper
Mix all the spices together and set aside.
Brown beef (and onion if using) in a 12" skillet until no longer pink. Drain fat and return to skillet. Add 1-2 T. taco seasoning (to taste) and 1/2 c water. Cook until the water reduces to just a couple tablespoons. Serve on iceberg lettuce leaves and your choice of toppings!
1 pound ground beef
1 c. diced onion (optional)
1-2 T. Taco Seasoning
Iceberg lettuce
Toppings:
cilantro
tomato
salsa/pico de gallo
guacamole
shredded cheese
sour cream
Taco Seasoning
1 T. chili powder
1.5 tsp. cumin
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red pepper flakes (or cayenne if you want more heat)
1/2 tsp. salt
1/2 tsp. pepper
Mix all the spices together and set aside.
Brown beef (and onion if using) in a 12" skillet until no longer pink. Drain fat and return to skillet. Add 1-2 T. taco seasoning (to taste) and 1/2 c water. Cook until the water reduces to just a couple tablespoons. Serve on iceberg lettuce leaves and your choice of toppings!
Tuesday, March 5, 2013
Sweet Potatoes, Apples and Pecans
Sweet Potatoes, Apples and Pecans
3-4 sweet potatoes, peeled and cut into bite-sized chunks**
3-4 granny smith apples, peeled and cut into bite-sized chunks
1/2 c. chopped pecans
4 T. butter
2 T. honey
2 T. lemon juice
1 T. cinnamon
Preheat oven to 350. Arrange sweet potatoes and apples on the bottom of a large baking dish. Sprinkle pecans on top.
Melt butter in a small bowl, add honey, lemon juice and cinnamon. Stir to combine and our over the baking dish. Bake for 45-60 minutes or until the sweet potatoes are fork-tender.
**The sweet potato chunks should be smaller than the apples because they take longer to cook.
3-4 sweet potatoes, peeled and cut into bite-sized chunks**
3-4 granny smith apples, peeled and cut into bite-sized chunks
1/2 c. chopped pecans
4 T. butter
2 T. honey
2 T. lemon juice
1 T. cinnamon
Preheat oven to 350. Arrange sweet potatoes and apples on the bottom of a large baking dish. Sprinkle pecans on top.
Melt butter in a small bowl, add honey, lemon juice and cinnamon. Stir to combine and our over the baking dish. Bake for 45-60 minutes or until the sweet potatoes are fork-tender.
**The sweet potato chunks should be smaller than the apples because they take longer to cook.
Beef Stew
Beef Stew
2 lbs. top round steak, trimmed of visible fat and cut into 1/2"-1" cubes
1 onion, diced
2 cloves garlic, minced
1 T. salt
1 tsp. paprika
1 tsp. black pepper
dash allspice or cloves
1-2 bay leaves
4-5 cups water
1 c. burgundy (optional)
2 potatoes, peeled and diced
4-6 carrots, peeled and sliced
2-3 celery stalks, sliced
2-3 handfuls green beans, snapped into bite sized pieces
Heat a large stock pot over medium heat. Add the beef, onion, garlic and spices and braise until beef is no longer pink. Add water (and wine if using), bring to a simmer and cook for 1.5 hours.
Add vegetables (you can substitute your favorite vegetables), cook for an additional 30-45 minutes until the vegetables are tender.
Taste and adjust seasoning! I used to serve this with cornbread, but I haven't tried a Primal "cornbread" yet.
2 lbs. top round steak, trimmed of visible fat and cut into 1/2"-1" cubes
1 onion, diced
2 cloves garlic, minced
1 T. salt
1 tsp. paprika
1 tsp. black pepper
dash allspice or cloves
1-2 bay leaves
4-5 cups water
1 c. burgundy (optional)
2 potatoes, peeled and diced
4-6 carrots, peeled and sliced
2-3 celery stalks, sliced
2-3 handfuls green beans, snapped into bite sized pieces
Heat a large stock pot over medium heat. Add the beef, onion, garlic and spices and braise until beef is no longer pink. Add water (and wine if using), bring to a simmer and cook for 1.5 hours.
Add vegetables (you can substitute your favorite vegetables), cook for an additional 30-45 minutes until the vegetables are tender.
Taste and adjust seasoning! I used to serve this with cornbread, but I haven't tried a Primal "cornbread" yet.
Sunday, March 3, 2013
Roasted Carrots
Roasted Carrots
6-8 carrots, peeled and cut into sticks
2 T. butter
1 T. honey
1 T. lemon juice
Preheat the oven to 350.
Place carrots in a baking dish. Melt butter and mix with honey and lemon juice. Pour over carrots and roast in the oven for 20-25 minutes until the carrots are soft.
6-8 carrots, peeled and cut into sticks
2 T. butter
1 T. honey
1 T. lemon juice
Preheat the oven to 350.
Place carrots in a baking dish. Melt butter and mix with honey and lemon juice. Pour over carrots and roast in the oven for 20-25 minutes until the carrots are soft.
Wednesday, February 27, 2013
Brussels Sprouts with Bacon
This is one of my favorite side dishes in the winter! Seriously, so satisfying and delicious!! Even our 9 year old loves brussels sprouts because of this recipe!
Brussels Sprouts with Bacon
Approx 1 pound of brussels sprouts, stems trimmed, outer leaves removed and halved (if they're really large, I'll quarter them)
3-6 strips of center cut bacon, diced
Heat a 12" skillet** over medium heat. When it's hot, add the diced bacon and cook for 5-7 minutes until it starts to brown and most of the fat has started to cook.
Add the brussels sprouts to the pan and stir to combine with the bacon. Cook, stirring occasionally until the sprouts start to brown and soften (about 10-15 minutes).
**I like to use my hard anodized pan for this recipe because it creates a nice carmelization on the sprouts instead of just cooking them. Delicious!
Brussels Sprouts with Bacon
Approx 1 pound of brussels sprouts, stems trimmed, outer leaves removed and halved (if they're really large, I'll quarter them)
3-6 strips of center cut bacon, diced
Heat a 12" skillet** over medium heat. When it's hot, add the diced bacon and cook for 5-7 minutes until it starts to brown and most of the fat has started to cook.
Add the brussels sprouts to the pan and stir to combine with the bacon. Cook, stirring occasionally until the sprouts start to brown and soften (about 10-15 minutes).
Chicken Quesadilla
So this is semi-primal . . . but when I need me some Tex-Mex it really hits the spot! One of my favorite go-to meals when I need a quick and satisfying dinner!
Chicken Quesadillas
1 tsp olive oil
1/2 pound chicken, diced small
1/2 serrano pepper, minced
4-5 green onions, minced
1/2 can corn kernels
1/2 can black beans
shredded Monterrey Jack and Cheddar cheese blend
8" sprouted corn tortillas (or your tortilla of choice)**
spices: cumin, oregano, chili powder, garlic powder, salt, pepper
Heat the olive oil over medium heat in a 12 in skillet. Add chicken and spices to taste. (I usually use about 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1 tsp oregano and salt and pepper to taste). Cook until chicken is no longer pink - I often squish the chicken with the back of my wooden spoon while cooking to help it cook faster. The squished chicken also mimics shredded chicken that is traditionally used in quesadillas.
When chicken is done, add green onions, pepper, beans and corn and heat through. Remove to a bowl and wipe out your skillet (carefully) with a paper towel. Now it's time to assemble those quesadillas!
Lay a tortilla on the hot pan and sprinkle generously with cheese - the cheese is the "glue" that holds the quesadilla together! Spoon some of your chicken mixture on top and sprinkle with more cheese. Lay another tortilla on top to finish it off. Cook over medium heat until the tortilla is lightly browned on the bottom (3-5 minutes). Carefully flip the quesadilla and cook on the other side for 3-5 minutes or until the second side is browned.
Slice in half and serve with your favorite salad or vegetable!
**I LOVE flour tortillas - a true Texas girl, I know! But, they're not primal at all. I've substituted a sprouted corn tortilla in an effort to make this more primal. It's still not strictly primal, but I'm happy to substitute this when I need some good Tex-Mex and don't want to go completely off!
Chicken Quesadillas
1 tsp olive oil
1/2 pound chicken, diced small
1/2 serrano pepper, minced
4-5 green onions, minced
1/2 can corn kernels
1/2 can black beans
shredded Monterrey Jack and Cheddar cheese blend
8" sprouted corn tortillas (or your tortilla of choice)**
spices: cumin, oregano, chili powder, garlic powder, salt, pepper
Heat the olive oil over medium heat in a 12 in skillet. Add chicken and spices to taste. (I usually use about 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1 tsp oregano and salt and pepper to taste). Cook until chicken is no longer pink - I often squish the chicken with the back of my wooden spoon while cooking to help it cook faster. The squished chicken also mimics shredded chicken that is traditionally used in quesadillas.
When chicken is done, add green onions, pepper, beans and corn and heat through. Remove to a bowl and wipe out your skillet (carefully) with a paper towel. Now it's time to assemble those quesadillas!
Lay a tortilla on the hot pan and sprinkle generously with cheese - the cheese is the "glue" that holds the quesadilla together! Spoon some of your chicken mixture on top and sprinkle with more cheese. Lay another tortilla on top to finish it off. Cook over medium heat until the tortilla is lightly browned on the bottom (3-5 minutes). Carefully flip the quesadilla and cook on the other side for 3-5 minutes or until the second side is browned.
Slice in half and serve with your favorite salad or vegetable!
**I LOVE flour tortillas - a true Texas girl, I know! But, they're not primal at all. I've substituted a sprouted corn tortilla in an effort to make this more primal. It's still not strictly primal, but I'm happy to substitute this when I need some good Tex-Mex and don't want to go completely off!
The Best Guac Ever!
This is serious the best guac ever! I make it all the time and everyone who samples it wants to know what I do to it to make it so delicious! It's so simple and so yummy!
Guacamole
3 ripe avocados
4-5 green onions, minced
1/2 serrano pepper, minced and seeded (keep the seeds if you want some heat)
fresh lime juice to taste
salt to taste
This dip is delicious with red pepper slices, baked plantain chips or even spread on a turkey slice!
Guacamole
3 ripe avocados
4-5 green onions, minced
1/2 serrano pepper, minced and seeded (keep the seeds if you want some heat)
fresh lime juice to taste
salt to taste
This dip is delicious with red pepper slices, baked plantain chips or even spread on a turkey slice!
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