Monday, May 19, 2014

Recipe Catch Up

With my recent hiatus from blogging over, I decided to catch up in all the aspects of my bloggy life! Check out the link above to catch up on my fitness journey!

I thought in the spirit of my ending weight loss challenge and celebrating my success, I would share some of my favorite recipes I've used over the past few months!

Breakfast for me gets really boring...really fast. Over the past few months, we got really into these Paleo Egg Muffins. I was really looking for a way to spice up breakfast...and to stop trying to eat scrambled eggs our of a bowl while driving to work! I love them so much, I will most definitely keep making them forever! Who needs bagels?!

My favorite toppings for these delicious egg patties is a slice of cheddar cheese and 2 slices of Canadian Bacon. Canadian Bacon is great because you get that delicious bacon/ham flavor with dramatically less calories then real bacon or, my fav, sausage. Give it a try!

The past two weeks have contained a lot of lentils for us. I was looking for easier, cheaper ways to get good protein in my diet. Lentils have a lot of pros! So I bought a bag and decided to try it out.

While looking for recipes, I wasn't satisfied with a lot of the stews and soups I was seeing. I thought there MUST be another option. I mean, after all, beans have so many versatile uses! So I was super pumped when I found this recipe for Lentil "Meatballs" from The Iron You. I think I will be using these as a lower calorie, but delicious, alternative for meatballs in the future! I can't even begin to tell you just how awesome these are, you don't even know they're made out of lentils! I mean, I love them so much, they're on ym menu for this week too! I think it's the Parmesan cheese that really makes them...and at 48 calories each, they're delicious alone of stuffed in a pita! 

When Jake and I started Paleo for the first time, I really missed pasta. Then I discovered Spaghetti saved my life! But this time around, I decided to try Zucchini Noodles...and they are my new favorite! They are so simple (faster then Spaghetti Squash too) and make a great choice for lunch or dinner! Check out this recipe or just Google it...I want to try them with the Lentil "Meatballs" above, too!

Lastly, I have been trying to make an effort to incorporate Brussels Sprouts into my menus because Jake really likes them...but usually I hate them. For his birthday last week, I decided to really try and like them...thanks to this recipe, I love them! It's nice to eat them in a different form and I've found the vinegar at the end of cooking plus the crumbled bacon gives them such a great, unique flavor! 

I really encourage you guys to try these recipes! It's really awesome to try new things and mix shit up!

Tuesday, February 4, 2014

Buffalo Chicken Nachos

This past Sunday, I made the most delicious Buffalo Chicken Nachos...EVER. They were suppose to be for a Superbowl Party that I was attending but, due to the unexpected snow, I ended up having to chow on most of them alone, with the help of Jake.


They were so good! And really simple. Here's the know:


2 Chicken Breasts
Hot sauce, or buffalo sauce
1 Package Whole Wheat tortillas 
Spray oil
3 Green onions
4 cups of cheese
Blue cheese crumbles
Sour cream or guac/avocados, for topping

1. Boil chicken in water till cooked. Once cook enough, shred chicken and put in a bowl. Add hot sauce. I used a mixture of my fav sauces, Frank's and Louisiana Buffalo Sauce. I like my chicken saucy too! Once it's mixed, put it aside.

2.  Cut the tortillas into 8th...or really however many pieces you want. This recipes is really a free-for-interpretation kind of thing. Spray each side with oil and sprinkle salt and pepper. Bake in a pre-heated oven at 450° until they are browned. Keep you eye on them, they burn quickly! Leave the oven on once the chips are done.  

3. In a large baking dish, layer the chips, chicken and cheese until you have used up all your ingredients. Bake for about 15-20 minutes, or until desired cheese-melt is accomplished. Sprinkle blue cheese crumbles and green onions on top. 

This is so good! I may have to make it again...once I'm not on my weight loss challenge! 


Friday, August 2, 2013

Morning Smoothies

I have always been a fan of smoothies. But I've never strayed from the normal berry flavored or tropical flavored blends. Well in my quest to seek out other options, I came across this gem: peanut butter and banana. Revolutionary, I know!

Peanut Butter or Almond Butter and Banana Protein Smoothie:

(Makes 2 smoothies)

2-3 ripe bananas
1 cup almond milk, or whatever diary product you prefer
2-3, sometimes 4, heaping sloppy tablespoons of peanut butter
NOTE: for Paleo, use almond butter, or other nut butters. Tomorrow I'm going to try this recipe with the chocolate Almond butter I have. I have high hopes.
splash of vanilla
Protein powder, about 1 scoop (optional)

1. Put everything in the blender. 
2. Blend of Smoothie setting, or whatever.
3. Taste and adjust things accordingly, I usually have to add more peanut butter but I've always added, say, a strawberry yogurt to provide a different flavor in the mix.

Thursday, August 1, 2013

Cod Piccata

So it's been a while since I've been really trying new recipes and cooking a lot. Moving to Arkansas and being stuck in a hotel (we're out on Saturday, woo!) has put a damper in my cooking. But last night I tried making Cod Piccata and it was incredible. So try this out, it's crazy easy!

Cod Piccata

1.5 lbs cod
1/2 cup flour or bread crumbs (I used Panko)
1/2 teaspoon salt
1/2 teaspoon seasoning (I used an all purpose seasoning)
5 tablespoons olive oil
5 tablespoons grapeseed or canola oil
1 cup chicken stock
1/4 cup lemon juice
1/4 cup brined capers
1/4 cup chopped parsley (decoration)

1. In a non-stick skillet, heat all of the olive oil and 2 tablespoons of the grape seed/canola oil. 
2. Rinse the cod in the sink and dredge in the bread crumbs/flour.
3. Drop each piece of cod in the heated oil and fry. Once cooked, place on a plate in a warm oven (I set mind to 250) to keep warm.
4. Once all the cod is done, add the chicken stock, lemon juice and capers to the hot pan. Reduce the heat and let the sauce simmer, scraping off all the bits from the pan. Continue to simmer the sauce for about 5-10 minutes, depending on how long you want to wait. The point is to reduce the sauce and thicken it. I got impatient and added corn starch to thicken it.
5. Once your sauce it to your liking, plate the cod. I made a batch of couscous while the sauce was simmering, but you could have rice or noodles or steamed veggies. Pour the sauce over the cod and top with the fresh parsley.


You can try this recipe with chicken as well!

Enjoy :)

Friday, April 26, 2013

Paleo Chicken Pot Pie.

My guilty pleasure when I was in college was getting a microwave chicken pot pie. I loved them. It was sic.k. So this week, I was craving a pot pie. SO I set off to find a great recipe to satisfy my craving. And boy, did I find it!

Well, it's actually two spliced recipes. But that's because I don't have a food processor to make the pastry. But the topping I used was more like cornbread and it was f-ing fantastic!

Paleo Chicken Pot Pie:


3 quarter chickens 
2-3 carrots
1 red pepper
3 stalks celery
1-2 cups broccoli
1 yellow or white onion
1/2 yellow pepper
garlic, to your liking
1/4 cup coconut milk (canned, full fat) I used probably 1/3 cup myself, I like creamy
3/4 cup almond meal
4 cups chicken stock
3 tablespoons olive oil
Salt, pepper and oregano and any other spices you like

8 egg whites I use carton egg whites because we eat a lot of them anyway.
2 cups almond meal
2 teaspoons baking powder
2 teaspoons salt
2/3 cup butter I used ghee because I'm paleo but you could probably use normal butter

1. Preheat your oven to 400°. Put your chicken quarters on a broiling pan and rub down with some oil, I use light tasting olive oil or coconut oil. Then simple sprinkle salt, pepper and oregano. Bake for about 40 minutes, or until they reach at least 160° internally. 

2. While you chicken is cooking, chop all the veggies and place them in a bowl together, set aside.

3. If you have more time while the chicken is cooking, make the topping. This can also be made ahead of time, like the night before or in the morning, and stored in the fridge. Soften the butter in the microwave for about 10-15 seconds or plan ahead and leave it out. Put everything except the egg whites in a bowl. Using a hand mixer or standing mixer, blend the butter with the flour mixture until even. Then add the whites. Blend for I'd say about a minute, or until it resembles pancake batter. It's ready at this point, set it aside.

4. Once your chicken is done, let it cool then go at it pulling all the meat off the bones [This is where chicken breasts would probably be easier.] I personally ate the chicken skin because it was delicious. I don't put chicken in my pies. Once all the meat is ready, you're set to make the filling.

5. Heat the 3 tablespoons of olive oil in a large pot on medium/high. Add the onion and cook until brown. Then reduce the heat to medium/low and slowly add the almond meal. Make sure that you're constantly stirring too! Once the meal is added, slowly add the chicken stock. I used a whisk at this point to work out lumps. You do not want lumpy gravy. Once those are well incorporated, add the coconut milk. This will make is creamier. Please keep in mind that it's not going to be the thick gravy that you're used to but it will taste delicious. Salt, pepper and oregano to your liking.

6. Throw all your veggies in the pot and simmer/boil until just about tender (but not completely done). Add the chicken and stir together. And you're ready to assemble your pies!

7. Your oven should be at 350°. I made 6 little pies, 2 really small ones to sample, two medium sizes and two big ones. Make sure you use oven safe glassware. Fill each container until about 3/4 full, but beware of the liquid! Once you put your topping on, you'll probably end up with overflowing gravy so I had to drain each dish as I was adding topping. Plop the topping on each pie and spread out gently with a spoon. The topping doesn't rise a lot so you can use your discretion. Bake the pies for about 15 minutes or until the topping is browned.

8. Let them cool for about 10 minutes then you are ready to enjoy! I promise it's totally worth it!

{Some Notes: You can use whatever veggies you want really. Use what you have in your kitchen. I'm used to eyeballing measurements. For the chicken, use what you want. If you have breast then use that. Also, there really isn't a measurement for the chicken, use however much you want in your pies. I like chicken so I made sure it was a decent amount.}

Look how perfect they are!

Sources: Fed and Fit for the filling/gravy.  Health Bent for the topping.

Tuesday, April 9, 2013

Paleo Brownies

I have literally the biggest sweet tooth out of everyone I know. And, unlike other people, I have almost no way of controlling it. So while on paleo, I was determined to find ways to satisfy this sweet tooth that weren't breaking my diet. And I stumbled upon this little recipe! 

It's the best brownie/cake I've ever had. If you love dark chocolate, you will love this!

Paleo Brownie: 

4 eggs
1 cup unsweetened cocoa powder
3/4 cup raw honey *I used agave honey
3 tablespoons coconut oil, melted obvio
2 teaspoons vanilla
pinch of salt

1. Preheat oven to 350° and grease a baking dish. I used just a normal round Pyrex dish.
2. Mix all the ingredients together until smooth or well mixed.
3. Pour into greased pan and bake for 30 minutes. [Tip: It won't rise like a normal brownie. It actually won't look done yet but make sure you pull it out and check it. I stuck a clean butter knife into the middle and when it came out clean, I pulled it out.]
4. Carmel over at Our Fifth House, where I got this recipe, served it with paleo Chocolate Frosting. I haven't had a chance to make the frosting yet but I served the brownies once with coconut whipped cream and another time with coconut ice cream, which is by far my all time favorite.


Tuesday, April 2, 2013

Butternut Squash: The Only Way

I don't remember when it happened, but sometime in the past year I developed a love for butternut squash. I like the smooth texture and sweetness. Until now, I usually only made it into soup to be enjoyed in winter. But thanks to Melissa Joulwan, the writer of my favorite paleo cook book Well Fed: Paleo Recipes for People Who Love to Eat I now have a new absolutely favorite way to eat butternut squash! (FYI, she has a bloggy blog too...check it out!)

Velvety Butternut Squash:

1 butternut squash 

Water, 2 tablespoons or so
1 head of garlic (yes the whole thing)
1 tablespoon coconut oil
2 tablespoons coconut milk
1/4 teaspoon salt
2 teaspoons Ras el Hanout 
1 egg
1/4 pecan halves, chopped up roughly

1. Preheat the oven to 350°. Chop the butternut squash in half length ways. Peel the skin off the garlic, all of the cloves. Put the garlic into a little piece of foil and make it into a packet. Place the butternut squash open side down onto a cookie sheet that is lined with foil. Sprinkle about 2 tablespoons of water around the squash. Bake the squash and the garlic for 30-40 minutes.

2. Meanwhile, prepare the Ras el Hanout if you do not already have some. I love this spice because it has such a distinct yet totally random flavor. 

3. When the butternut squash is done, let it cool for about 10-15 minutes until you can handle holding it. Scrap the nice and soft innards into a blender of food processor  Add the roasted garlic    (which has probably made your entire house smell delicious). Blend the squash and garlic until smooth.

4. Add everything else except the egg and the pecans. Taste and adjust seasoning as you see fit (sometimes I add a little more coconut milk as I love, love the flavor combination or sometimes a little extra salt and pepper). Once it is satisfactory, dump it into a bowl.

5. Crack the egg into a little bowl and whip it around for a second, so it's blended. Add it to the butternut squash and mix together. Pour the mixture into a greased Pyrex dish. Sprinkle the pecans on top.

6. Bake at 400° until it starts to bubble around the edges. You're basically heating it through again and cooking the added egg. it takes about 30 minutes.

Enjoy! It's freaking fantastic and so easy.