Recipe: Sesame Chicken Salad

Saturday, November 29, 2014

Pioneer Woman has been one of my favorite food blogs/tv shows for a while. She makes the best  food ever. Most of her recipes are pretty involved, hence why they're so delicious, so when I found this one, I knew I had to make it! The best part about it? It's paleo (with a few minor changes). Here's the original recipe via Pioneer Woman if you want to go check hers! Mine is as follows! I forgot to take pictures, don't hate me, but here's one from PW, but I promise it's good! Enjoy!! 

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts
  •  Salt And Pepper
  •  Olive Oil, For Grilling Or Sauteeing
  • 2/3 cups Olive Oil
  • 1/4 cup Low Sodium Soy Sauce
  • 1/4 cup Rice Wine Vinegar (or White Vinegar)
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Minced Fresh Ginger
  • 1 teaspoon Toasted Sesame Oil
  • 2 Tablespoons Brown Sugar (more To Taste)
  •  Pinch Of Crushed Red Pepper Flakes
  • 1 package (10 Ounces) Mixed Greens
  • 1/2 whole Red Onion, Sliced Very Thin
  • 1 cup Red Grape Tomatoes, Halved
  • 1 can Mandarin Oranes, Drained
  • 1 Tablespoon Sesame Seeds
  • 1 Tablespoon Black Sesame Seeds

Instructions

  1. To make the dressing: Put olive oil, soy sauce, vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste.
  2. Salt and pepper both sides of the chicken and heat olive oil in a skillet or on a grill pan. Cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes.
  3. Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat. Allow to sit for a few minutes, then sprinkle both colors of sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you prefer a thicker coating.
  4. To assemble the salad, place the salad greens, sliced onion, and the halved tomatoes in a large bowl. Pour on half the remaining dressing, reserving the rest if you'd like more later. Toss to coat. Arrange chicken, mandarin oranges all over the greens. Serve immediately.
  5. Note: Wait until just before serving to toss the salad!

Recipe: Roasted Tomato Basil Soup!

Friday, November 28, 2014

If you don't know who Chrissy Teigen is, you should. She is most famously married to John Legend and the star in his "All of me" music video, but for me, she's the hilarious food blogger, instagrammer, tweeter and cover model for Sports Illustrated. Seriously go follow her on all forms of social media, you won't regret it. One thing Chrissy (can I act like we're best friends please) is always talking about is food, and she's always cooking this Roasted Tomato Basil Soup. It's Ina Garten's recipe, made even more popular by Chrissy. I made it last night and minus my small glitch (more on that to come) it was amazing. This is definitely going in my rotation for winter (all the time) soups. Enjoy peeps!

Ingredients:
  • 3 pounds ripe plum tomatoes, cut in half 
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt 
  • 1 1/2 teaspoons freshly ground black pepper 
  • 2 cups chopped yellow onions (2 onions) 
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter (or Ghee for paleo, I was out of Ghee and didn't use any butter and it ended up still tasting great)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can plum tomatoes, with the juice
  • 4 cups fresh basil leaves, packed (I forgot this part, and used 2 tablespoons dried basil)
  • 1 teaspoon fresh thyme leaves (I used dried) 
  • 1 quart chicken stock
How to make: 
  1. Preheat oven to 400 degrees. Toss together the sliced plum tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes on a baking sheet and roast for 45 minutes. 
  2. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions brown.
  3. Add the canned tomatoes, basil, thyme and chicken stock. 
  4. Add the oven-cooked tomatoes, including the liquid from the baking sheet. 
  5. Bring to a boil and simmer uncovered for 40 minutes. 
  6. Pass through a food mill (I used a blender for like 2 seconds)
  7. I accidently mixed the dried basil and thyme up. Big mistake people. I added a can of tomato paste and more garlic. Don't do this people. Read the labels. You'll regret the mistake every thyme. haha. Get it? 
  8. Okay...enough with the jokes, Enjoy!! 
my favorite part, the fresh tomatoes! 
the finished product, can you smell the thyme? 
the secret to tomato basil soup, cline red wine. it's so so good. 

Thankful Day 3

Thursday, November 27, 2014

This one is easy for me because I truly have the greatest friends in the world. I've been lucky to live in a lot of different places and because of that, I have friends from lots of different places. People always say quality is better than quantity and I agree, I guess I'm just lucky enough to have both :) I feel so lucky to have this large group of woman in my life. They've been my rocks, they keep me grounded, they're all hilarious, gorgeous, smart, compassionate and wonderful. #blessed.

My friend group gets thrown back to high school/junior high. Yes, I'm 20-something years old and I'm still best friends with my friends from high school, how cool is that?! Two of them are my maids of honor and another one is a bridesmaid (and I was her MOH!). They loved me through my awkward high-school years, which wasn't pretty people, so that is saying a lot. They're the greatest humans.

My mom always told me the friends I made in college would be my best friends for life. Boy was she right. In college, I met some amazing girlfriends who became my roommates, sorority sisters and law school comrades. We grew up together. They're the girls who saw me at my best and worst. I'm so lucky to have them.

Next, guest where...off to law school. And what figures, I found 3 more girls who complete the circle. Law school would have been unbearable without these girls. They were my study group, my wine drinkers, TIVO watchers and friends. If you can get through law school and all the stress and crap it brings, along with multiple bar exams and come out with friends, hold on to them, because I haven't found anything more challenging and friends are a necessity. I'm so grateful for them.

Lastly, I'm lucky to have sisters as friends. When my brother married Camila I instantly gained three incredible ladies to call my family. And when I marry Adam I will have two more sisters to officially add to that group. They're all so strong, smart, independent and amazing. 5 sisters? How'd I get so lucky.

I know this sounds braggy and oh my gosh my friends are great but hey, they are, and I'm thankful for them. They've made me a stronger, better version of who I am. Who are you grateful for?

Recipe: Paleo Stir Fry!

Wednesday, November 26, 2014

The past week in Denver has been horribly cold. So this past weekend, Adam and I decided to grab some wine, cook dinner at home and bunker down while 6 inches of snow fell outside. It was perfect. Because we had time and no where to be, we decided to make stir fry. Doesn't it seem like an easy option? But then you start cutting all the vegetables and 30 minutes later you're half way done. Okay, maybe that's just me. But this was so great, pretty easy and perfect for a cold, snowy night in.

Ingredients: 
  • 1 20 oz can of pineapple chunks, I used about 2 cups of real pineapple
  • 3 tablespoons gluten-free soy sauce (or coconut aminos)
  • 1 tablespoon of arrowroot powder
  • 1 tablespoon vinegar
  • 1 teaspoon of red pepper flakes (I probably used closer to 2 teaspoons)
  • 1 pound pork tenderloin, chicken or beef. Whatever meat you prefer
  • 1 tablespoon chopped garlic
  • 2 tablespoons of minced garlic
  • 1 onion, cut in wedges
  • 2 medium carrots, slivered
  • 2 red peppers, sliced
  • 2 cups of snow peas
  • 6 green onions, cut into chunks
How to Make: 
  1. Drain the pineapple, saving 1/4 cup of the juice
  2. Mix the arrowroot powder with a tablespoon of water until you have a paste, then gradually add in 1/2 cup of water.
  3. To this powder mixture, add the reserved pineapple juice, soy sauce and vinegar.
  4. In a large skillet, brown the meat in hot oil.
  5. Add the garlic, ginger and red pepper flakes, cook for one minute.
  6. Add the onions, carrots and cook for a couple until the onions start to soften.
  7. Add the red peppers, snow peas and green onions.
  8. Add the sauce mixture until it starts to thicken.
  9. Once the veggies are to a texture of your liking, add the pineapple and heat for about 2 minutes.
  10. Enjoy!

 All the veggies ready to cook! 
20 minutes later, voila! 
To make it easy, I threw all the ingredients in one pan and let it cook. 
Easy, easy! 

I find that stir fry is all about how you like your veggies. I like mine with a little crunch, so I don't cook them as long. But if you like them soft, throw them in and then put the lid on for a bit. It will help them soften and steam faster. Enjoy!

Peace.

Tuesday, November 25, 2014

I don't do political posts. It's not in my nature. I know where/what/who I stand for and that's a personal thing to me. If you want to know, let's grab coffee and we can chat. My blog has always been a place of truth and honesty in most things, but politics is one area I choose not to blog about.

This is a mini-exception. In light of the Ferguson/Grand Jury decision last night, I've read and seen more comments and opinions than those during a Presidential campaign. Rightfully so, this moment in time is laced with the death of a boy, police, race issues and peoples desires to be heard and their feelings felt. It's hard to know how to (re)act. My hope for the city of Ferguson is peace. My hope for the Brown family is peace. Regardless of where you fall on this large political spectrum, I hope you praying (or hoping, or however you do it) for peace to overcome Ferguson and the people who live there. Regardless of what you believe, this rocked our country and rocked this town. It's so big. And, I think most people don't know what to do or how to feel. I'm one of those people. But in this moment, I will pray for Ferguson and for the Brown family, because God is bigger than all of this, and He's the one who will give them the peace they're so desperately looking for.

My friend shared with me something she read today and it struck me, "One boy died, one man's life is ruined and the hateful comments regardless of your views are shocking" I hope we can remember that as we move forward. This is big.


Thankful Day 2

Henry. 
My 5-year old, 8 pound Yorkie. 
 Need I say more? 

King of the side-eye. 

“A dog is the only thing on earth that loves you more than he loves himself.” 

-Josh Billings 

And just in case you don't believe me, read this Buzzfeed

Giveaway!

It's simple; complete the following entries at your chance to win a Paleo Comfort Foods Cookbook. It's the best paleo cookbook I've ever had! Perfect for Christmas gifts! 

The giveaway starts tonight at midnight! You can do several entries every day to win. 
Good luck! 

a Rafflecopter giveaway


Recipe: Paleo Bread Rolls

If you've been following along you understand how real the no-bread struggle is. I love paleo, but I really miss bread. You saw my last paleo-fail when it came to bread, but guys, I'm happy to report, this recipe is not a fail. My friend Carly gave me this recipe and boy am I happy she did. We made these when we have soup so we have some dipping bread! The first time we made them, we didn't do jalapeños and they were great, the second time, we added jalapeños and they were incredible! I hope you all enjoy! 

Ingredients: 
  • 1 cup tapioca flour
  • 1/4-1/3 cup coconut flour
  • 1 teaspoon sea salt
  • 1/2 cup warm water
  • 1/2 cup olive oils
  • 1 large egg, whisked
  • 1 jalapeño, seeded and diced (optional, but encouraged) 
How to Make: 
  1. Preheat oven to 350 degrees F.
  2. Combine the tapioca flour (you can substitute arrowroot flour/starch) with the salt and 1/4 cup of the coconut flour in a medium bowl. Mix well. 
  3. Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.
  4. If the mixture is too thin you should add one or two more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
  5. Use a spatula or large spoon to scoop out about two tablespoons of the dough and roll into balls. You will be making about 10 rolls. Use extra tapioca flour in the palms of your hands so the dough does not stick.
  6. Place each roll of dough onto a greased baking pan, parchment paper or one covered with a Silpat (what I used)
  7. Bake for 35 minutes
If it's too runny, add some more coconut flour! 
look at those delicious jalapeños 
the finished product. 


Thankful Day 1.

Monday, November 24, 2014

Hello blogworld, sorry for the lack of blogging! Things are changing over here at Everyday Grace and I've been working on all that fun stuff. But have no fear, I'm back! One exciting change, is my domain name is officially changed. Now when you want to read my daily musings you can go to www.theeverydaygrace.com. We're making moves people and it's exciting! I have an official Facebook page (feel free to head on over and like it!) and a Google+ account! Let's be friends everywhere! Okay, enough blog promotion.

Since Thanksgiving is 4 days away (hooray!), every day this week, I'm going to blog about what I'm thankful for. Since I'm late to the game, I'm going to do it all this week, through Sunday. Let's be real, 7 days isn't enough to come close to all the things I'm thankful for, but I'll come close.

#1: Adam, weekends & the Denver Broncos. 
This week we we're lucky enough to get to go to our first Broncos game! It was freezing cold and snowing occasionally, but it was so fun! We tailgated, drank some beers and watched our team win! I'm thankful for Adam always, but the chance to go to the Broncos game with him was the cherry on top of a great weekend.

Right before the game, Go Broncos! 
My favorite part, the National Anthem. 
I told you it was cold. 
so thankful for Adam & the Broncos.  

What are you thankful for this year?

Friday, November 21, 2014

Friday, Friday, Friday, you're long overdue. 
per Jen over at Peanut Butter Runner 

Happy Hump Day!

Wednesday, November 19, 2014

Happy Hump Day. Let's all be honest with ourselves; that talking camel commercial is hilarious. Sure, it might be overplayed as all Geico commercials are, but a talking camel, yelling hump day? Hilar.

Anyways, where was I?

Oh yes, Happy Hump Day! The weather is Colorado has been downright cold and snowy. But today we woke up and the news told us it would be 48 degrees!! People, this is huge news. So huge, I wore a short sleeve dress to work and no tights. It's basically summer. So I'm celebrating and I'm thankful for a little reprieve from the cold.

9 Things, right now, on Hump Day:
1. The Broncos. Say what you want, "They lost to the Rams" yeah, yeah, but I still love them. And, I'm going to my first Broncos game this weekend and I'm pumped. 
2. Nick Jonas - Jealous remix with a gospel choir. You can thank me later. Here's a link, go listen.
3. Some very exciting "blog" things are happening and I am excited! More to come on that later! 
4. Adam's best friend is coming in this weekend so that should make for a rowdy weekend! 
5. Thanksgiving is one week and one day away, hooray! I'm getting my stretchy pants out in preparation! Bring on the turkey, sides and pie! Oh and so much family time mixed with wine, what a perfect combination.  
6. 36 days until Christmas. 36 days!! 
7. Adam and I are going to the Denver Botanical Gardens tomorrow night to see the Chihuly Exhibit and I'm pumped. 
8. Steaming hot coffee. 
9. Pure Barre... I'm coming up on 100 classes and feeling the lift/tone/burn paying off. 

Happy Birthday Tom!

Monday, November 17, 2014

Today is my older brothers birthday! Hooray! He's for sure one of my favorite humans. He's smart, sarcastic, and a great dad. I'm really lucky that my older brother is one of my best friends. You should probably wish him a happy birthday, it will make the blow of him getting older, a little bit easier.
Happy Birthday Tommy (yes I still call him tommy), I wish I was celebrating with you! Have an extra beer for me tonight, or I will! See ya at Christmas! 
One of his best looks if you ask me.  
Happy Birthday! 
I hope Tomas gives you lots of presents! 

Friday Inspiration.

Friday, November 14, 2014

Happy Friday everyone! 
Perfect quote for this month and for always. 

Recipe: Paleo BBQ Brisket.

Wednesday, November 12, 2014

This is kind of a guest post, kind of not. One of my biggest inspirations for dinner comes from the advice of my friends. My best friend Coti recently started eating paleo and it's been so fun to share all of our recipes together. The other day I needed an easy (cold-weather) recipe and she supplied me with BBQ Brisket. My 2 favorite things about brisket are (1) its so delicious and (2) you put it in a crockpot and let it cook. Because I did this before work, I didn't have time to pre-cook onions, cook it on high and then change it to low. So, instead I threw everything in the crockpot, put it on low and 7 hours later, here it is. It was amazingly delicious and so very flavorful, and totally paleo. Coti revamped this recipe for her liking. I cooked mine per Coti's recommendations. But for all of you, I left the original recipe in black, and Coti's additions in red. Therefore you can pick which one you'd like to cook! I think either one would be good. Enjoy! 

Ingredients: 
  • 1 Brisket (6 lbs, trimmed by the butcher) They only had 2.5 lbs so that’s how much I used)
  • 2 Medium-Sized Yellow Onions
  • 6 Cloves of Garlic
  • 1 Can Organic Tomato Sauce
  • 1/3 cup Raw Honey – ½ cup raw honey
  • 1/4 tsp (or capful) of Liquid Smoke
  • 1 tsp Chili Powder (nice and spicy)
  • 1 cup Apple Cider VinegarI used 1/2 cup
  • 1/2 tsp Cracked Black Pepper – I used more, probably around 1 teaspoon
  • 1/2 tsp Kosher Salt – I used more, probably around 1 teaspoon
  •  2 cups of water
  • 3 tablespoons tomato Paste
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Maple sugar crystals (Or 2 tablespoons maple syrup)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 5 shakes of Worcestershire – (Technically not paleo)
How to make: 
When I (Kristen - not Coti) made this recipe, I put everything in the crock pot at once, (still salt and peppered the brisket) and turned it on low and cooked for around 7 hours. Then I completed the brisket by following the oven instructions. Here are the original and Coti's instructions: 
  1. Roughly chop the onions and add them in a pot over medium/high heat. 
  2. Brown the onions for about 3 minutes(This took closer to 8 minutes)
  3. Chop the garlic and add to the pot.
  4. Add the tomato sauce, honey, liquid smoke, chili powder, and vinegar. Stir it all together until melted. (I added all my extra ingredients after it had been cooking for 3 hours. I tasted the (original) sauce and didn’t love the flavor, if you go off of my recipe add the extra stuff now)
  5. Add in the water. 
  6. Wash, pat dry, and place your brisket in the crockpot. Cover in the black pepper and salt.
  7. Pour the sauce over the brisket and cook on high for about 2 hours.
  8. Reduce the heat to low for the next 6 hours.
  9. Pull out the brisket and set it aside on a cutting board.
  10. Using two forks, start pulling the tender brisket apart. 
  11. Meanwhile, pour the remaining sauce from the crockpot back into the pot you were using earlier. Using an immersion blender {or an actual blender}, blend the sauce until it’s smooth. 
  12. Simmer the sauce on medium/low to help some of the extra moisture evaporate off. Note that this is not a thick BBQ sauce because of the extra water added to help cook the brisket. If you want it thicker, simmer it longer or add some arrowroot. (I didn’t do this step. I just added the sauce to the glass pan (It was an 8x8). I put the brisket in after I shredded it and completely covered the meat with the sauce)
  13. Put your shredded brisket into a 9 x 13” baking dish and ladle about 1/3 of the BBQ sauce over the brisket. (I used almost all of the sauce)
  14. Cover with aluminum foil and bake at 350 for about 15 minutes. (I did 375 for 20 minutes)
  15. Top with your favorite fresh herbs/veggies {I used cilantro} and enjoy! (I sliced up green onions and sprinkled on top of meat and also slices of avocado on top. At first we tried it in a butter lettuce cups but it’s so hot and very juicy. 
again, all ingredients, one pot. 
your house will literally start smelling the second you turn the crockpot on
i decided against shredding the meat and just cut into slices
slices, in 9x13 dish.
cover with all the delicious sauce/onions ext and put it in the oven!
again, the smell is intoxicating. 
eat. enjoy. put whatever your heart desires on top. 
co, thanks for the recipe! one of my new favorites! 

Thankful.

Tuesday, November 11, 2014

"Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same, or one day we will spend our sunset years telling our children and our children's children what it was once like in the United States where men were free."

-- Ronald Reagan

Happy Monday everyone!

Monday, November 10, 2014

Happy Monday! 
A very good friend of mine sent me this a while back when I was a little down. It's amazing what a simple reminder can do for you and for a bad day. I hope you all have a wonderful Monday, a wonderful week, and if you ever get a little sad, or disappointed or down, you remember that your light always shines brighter in the dark. Let's make this beautiful November Monday, great.

Recipe: Chicken Nuggets- Let's be kids again!

One of our favorite (and easiest) meals to make are chicken nuggets. They're delicious and easy. I stole this idea from Skinnytaste and made her version, a paleo version. I hope you all enjoy!

Ingredients: 
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon black pepper
  • 6 tablespoons coconut flour
  • 1/4 cup almond flour
  • 2 tablespoon Frank's Hot Sauce
  • 2 teaspoon olive oil
  • 1 pound skinless chicken breast, cut into cubes
How to make: 
  1. Preheat oven to 425 degrees.
  2. Spray a baking sheet with olive oil spray
  3. Combine garlic powder, paprika, chili powder, black pepper, coconut flour and almond flour in a medium bowl.
  4. Place the hot sauce in another medium bowl.
  5. Dip the chicken into the hot sauce mix, then into the dry mixture and place on the baking sheet.
  6. Bake for 8-10 minutes and then flip over and back another 4-5 minutes.
  7. Enjoy!
the mixtures.
the chicken all lathered in hot sauce and the dry mix
the finished process! We broiled them for a minute to make them extra crispy! 

Maple-Glazed Butternut Squash

Sunday, November 9, 2014

I love squash. When Skinnytaste posted her fall version of maple-roasted butternut squash, I knew I was all about it. The one problem I have with butternut squash is how hard it is to cut it up. Luckily, the grocery store has a handy dandy pre-cut version, I highly recommend it! They are so delicious and so easy to make!

Ingredients:
  • 1 1/4 pounds butternut squash, peeled and diced into cubes
  • 1/4 tablespoon olive oil 
  • 2 1/2 tablespoon pure maple syrup
  • salt and pepper
How to make: 
  1. Preheat oven to 400 degrees. 
  2. Toss the butternut squash with the olive oil, maple syrup, salt and pepper. 
  3. Place om a baking dish and cover with foil and roast in the oil for 15 minutes. 
  4. Remove foil and bake for another 15 minutes, remove when tender. 
the squash! I forgot to take pictures until they're were done, sorry! 
enjoy! 

Happy 4 year Anniversary!

Saturday, November 8, 2014

Happy 4 year anniversary to my love! It's incredible to think back on all the things we've been through together in just 4 years! We've had such a wonderful, crazy, busy & fun four years together and I can't wait to spend the rest of our lives together. Here's to the man who makes me laugh every day, let's me watch all my horrible reality TV shows with minimal complaining, and knows exactly when I need that glass of wine. He's the best fiance, dog-dad, roommate, friend and support system. I can't imagine going through life with anyone else. It's so fun to think that on our next anniversary, we'll be husband and wife! 182 days! 


 Adam, here's to 4 and so, so many more. 

Friday Inspiration: Fearfully and wonderfully made.

Friday, November 7, 2014

Happy Friday blogworld. 
Sometimes the simplest reminders are the most important. 

Happiest Birthday!

Thursday, November 6, 2014

Happy Birthday to my darling sister, Erin. She's pretty much the coolest girl you'll ever meet. 
You can read all her Erin and how much she means to me here and here
Erin, I hope you have the best day and keep listening to that musical card I sent you! I love you! 
us, circa 1990

Recipe: Paleo Fail #3 - Bread

There is nothing better than a cup of roasted red pepper tomato soup and a hot gooey grilled cheese. The one problem with that, I can't have bread or cheese. Well, after looking around online for a paleo-friendly version, I came across a recipe for coconut bread. In her recipe she melts two slices together with cheese, but I thought we could just dip the bread in the soup. Well blogland, as you can tell by the title of this post, it was horrendous. I took one bite and then threw the rest away. Adam almost gagged, and that my friends is the tale of the paleo fail. Here's the recipe, just in case you know how to make it better and if you do, please share with me!

Ingredients: 
1 large egg
1 tablespoon coconut flour
1 tablespoon parmesan cheese (leave out for paleo)
1/8 teaspoon baking soda
1/8 teaspoon baking powder
2 pinches of sea salt
2 tablespoon almond milk

How to make: 
Mix all of this together until there are no more lumps.
Heat coconut oil in a sauté pan to medium high heat.
Scoop some dough into the pan and cook for about 2-3 minutes on each side.
When they bubble, flip them.

 The little mini-pancakes
the finished product. 
we thought they'd be good with tomato soup, news flash, they weren't. 
please let me know if you figure out a better recipe! 

Roasted Red Pepper Tomato Soup

Wednesday, November 5, 2014

Remember last Soup Sunday I promised you I would make a non-spicy soup? Well I'm pretty proud to say I delivered! Attention, I present to you, Roasted Red Pepper Tomato Soup. The thing I love about this soup is the multiple flavors. Don't get me wrong, plain tomato soup is great too, but this had SO much flavor. I loved it and I hope you love it too!

Ingredients: 
  • 6 vine ripened tomatoes, cut into wedges with the seeds removed
  • 3 cloves garlic
  • 1 large yellow onion, cut into wedges
  • 2 red peppers, sliced
  • 1 tablespoon olive oil
  • 1 28 oz can of peeled, whole plum tomatoes (I love San Marzano)
  • 1 can tomato paste
  • sea salt and black pepper
  • 1 cup low-sodium veggie broth
  • 1/2 cup plain almond milk
  • 1-2 tablespoon dried oregano
How to Make: 
  1. Preheat oven to 350 degrees. 
  2. Place all of the veggies, including the garlic, on a baking sheet. Drizzle with olive oil and a generous pinch of salt and pepper. 
  3. Roast the veggies for 40 minutes. 
  4. In a large pot, over medium-high heat, add veggie broth, tomato paste, the can of plum tomatoes, and the roasted veggie. Add more salt, pepper and oregano and bring to a low boil. 
  5. Reduce heat and simmer for 10 minutes. 
  6. Use an immersion blender to puree your soup. I left some chunks, cuz I like it like that. 
  7. Add 1/2 cup almond milk, stir and cook for 5-10 minutes. 
  8. Enjoy! 
Make sure to give those veggies a good sprinkling of salt and pepper.
Once the veggies are roasted, add them to your tomato mixture
the finished product! I added some basil because tomato/basil is such a good combo. 

Recipe: Fish Tacos - I love fish tacos.

Tuesday, November 4, 2014

Fish tacos are probably one of my favorite things to eat. Back in Omaha, I knew all the best places and have no fear, I'm figuring out where the best tacos are in Denver. They're just so good and fresh and even if they're not healthy, they taste it. Don't even get me started on the slaw that goes on tacos, oh my oh my, I could eat just the slaw! I hope you guys can share in my love for tacos, if not, you're just eating the wrong ones :) Here ya go, paleo tacos AND slaw, you're welcome.

Ingredients: 
Slaw: 
  • 2 teaspoons red wine vinegar (I added more based on taste when it was done)
  • 2 tablespoons olive oil
  • juice of 2 limes
  • 1/2 teaspoon garlic, minced
  • 1/8 teaspoon black pepper
  • 2 cups red cabbage, thinly sliced
  • 2 cups romaine lettuce, chopped
  • 1 cup cucumber, peeled, seeded and sliced
Tacos: 
  • 1 teaspoon olive oil
  • 1 teaspoon ancho chili powder
  • juice of one lime
  • 1 teaspoon cumin
  • 1 jalapeño pepper, minced
  • 1-2 pounds white fish, I used cod
  • 1 avocado
  • 1 head Bibb lettuce
How to make: 
  1. For the slaw; mix it all together and taste it. Try not to eat it all right away. Add more vinegar/salt/pepper for your tasting. 
  2. For the fish, combine the olive oil, ancho cili powder, lime juice, cumin and jalapeño in a large bowl. 
  3. Toss the fish in the marinade and let it sit for 15 minutes. 
  4. Preheat a large skillet over medium high heat, and add the fish, cooking about 5 minutes until the fish is done. 
  5. Break the fish into small pieces and serve with the slaw on top of the bibb lettuce. 
  6. Enjoy!! 
for tacos, I prefer bibb lettuce, it's much easier than romaine
look at all that delicious fish! I made this for 7 people, so i doubled everything. 
remember what I said, don't eat it all before you make the tacos. 
the tacos. mmhmm.
we served ours with some spicy sweet potato coins! enjoy! 

Zucchini Spaghetti and Meatballs!

Monday, November 3, 2014

I've been waiting to buy/register for a spiral slicer forever. Well, thanks to a wonderful guest at my bridal shower my dream came true. Friday night (yes Halloween) Adam and I had a lazy night in, drank wine/beer, passed out candy to kids and made spaghetti! I was a bit skeptical because I've heard people say things like, "my husband didn't even know it was zucchini," "it was so easy to make!" ect ect. But blogworld... I am happy to report those accounts are true! It was so delicious, easy to make and so filling! I will definitely be making this again! Now, on to the recipe!

Ingredients: 
Pasta:
  • 2 zucchini (made just enough for 2, with no leftovers)
Sauce:
  • 1 (28 oz) can diced tomatoes
  • 1 (8oz) can tomato paste 
  • 2 (8ox can) tomato sauce
  • 1 onion, diced
  • 3 garlic cloves, diced
  • 2 tablespoons garlic powder
  • 1 teaspoon dried oregano 
  • 1 tablespoon dried basil
  • 1 tablespoon onion powder
  • 1 tablespoon italian seasoning
  • salt to taste
  • 2 pounds ground turkey
  • salt 
Turkey meatballs:
  • ground black pepper
  • salt
  • 2 tablespoons coconut oil
  • 1 tablespoon garlic powder 
  • 1 tablespoon italian seasoning 
How to Make: 
  1. Make the zucchini pasta. You can do this either with a julienne pealed or a spiral slicer. The slicer is SO easy and kinda fun! 
  2. Once you make the noodles, place them in a glass dish and season with salt, let them sit for 20 minutes to dry out.
  3. In a separate pot, heat coconut oil to medium heat and place the onion and garlic in a pot and cook until the onions are translucent (about 3-5 minutes) 
  4. Add in the diced tomatoes, tomato paste and tomato sauce. Mix together. 
  5. Add in the seasonings and let simmer. 
  6. In a large bowl, put the ground turkey in and mix with all the seasonings. 
  7. Roll into small balls. 
  8. In a saute pan, heat 2 tablespoons of coconut oil to medium heat. 
  9. Place the meatballs in the dish and cook about 4 minutes on each side. 
  10. In a microwavable dish, heat the noodles for about 2-3 minutes. Keep an eye on to make sure they don't get too soft! 
  11. Once the meatballs were done, we added them to the sauce, but you could keep them separate! 
  12. Serve the dish and enjoy!
behold; the spiral slicer! Use the blade with the smallest holes for pasta.
cut the ends of the zucchini off and place between the blade and holder.
look at those beauties! Next time, I would spin the zucchini until they're about angel hair pasta length, and then i could cut the noodles. It would be easier to eat that way. 
don't they look delish!
The meatballs. 
keep these at medium heat so they don't burn, but still get crisp. if it's too hot, they'll burn before they cook! 
we mixed them into the sauce once they were done, totally up to what you prefer! 
the finished product, so delicious! 

Do I even have to mention that this post is NOT sponsored :) 

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