Broccoli Slaw

Here is a quick side recipe!!! 

The Ingredients:
a bag of Trader Joe's Broccoli Slaw
Coconut Aminos (soy sauce or braggs)
A little mixture of the sauce from the garlic ginger chicken

The Directions:
In a frying pan add broccoli slaw and add roughly 1 TBSP Coconut Aminos. Cover with a lid and saute for 5 minutes on Medium High heat.

Delicious!!! ENJOY!!!

Broccoli and Cauliflower Stew

This soup turned into an unload the fridge stew! I had 1/2 a head of broccoli, a whole head of cauliflower, 3 carrots, 1/2 smaller zucchini, 1/2 onion, and a can of tomatoes.

With the right seasonings and the tender meat those vegetables were turned into a delicious stew that my boys enjoyed!

The Ingredients:
1 lb stew meat
1/2 head of broccoli
1 head of cauliflower
3 carrots, chopped
1/2 zucchini, diced
1/2 onion, minced
a can of diced tomatoes
3 cups chicken broth
a 1/2 can of tomato sauce
garlic powder
pepper
chili powder
nutmeg

The Directions:
In a large pot start browning the stew meat. Once all the sides are browned add the onion, garlic powder and nutmeg and continue to cook. After 5 minutes add the tomatoes, tomato sauce and chicken broth. Bring to a boil and let boil for 5 minutes. Add all the vegetables and seasonings. If the liquid does not cover all the vegetables add more broth or add more water. Boil until vegetables are tender. Then serve and ENJOY!

Day after Thanksgiving Turkey Bone Soup

My mother-in-law made a delicious day after Thanksgiving soup with the left over bones and some turkey! 

I love using the bones from chicken, beef or turkey to create a delicious soup! There is just so much flavor left and the broth is WONDERFUL!!!! There are many ways this soup can be made and it all depends on you and your families preferences.

The Ingredients:
Turkey bones
water to cover bones
leftover turkey
celery chunks
carrots
onion
pea, carrot, green bean mixed bag
seasonings - chicken bouillon cube, soup base, salt, pepper, basil (whatever you want!)

*you can add rice or noodles
** you can add more vegetables

The Directions:
Add bones to a large soup pot. Cover bones with water and add onion and celery chunks. Add seasonings and cover and let cook on low for several hours. Take bones out and pick off all the extra meat from the bones. Cut the celery into smaller pieces. Add turkey pieces back to pot along with all the other ingredients. Boil until the carrots are tender.

ENJOY!!!

Spaghetti Squash Chicken and Broccoli Casserole

When first learning to cook I made a lot of casseroles and seemed to only find new recipes that were casseroles. It was a great experience but it was a lot of processed foods. Now that we are eating healthy and trying not to consume too much (if any) grains and dairy casseroles are pretty much out of the question. At least the ones I was making! 

Every so often I do come up with a quick easy casserole that is healthy and delicious! 

 I made a rue sauce with Coconut Oil, Coconut Flour and Coconut Milk. I seasoned the rue with pepper and basil.

This time I cooked the spaghetti squash with coconut oil and a bay leaf.

I cooked chicken pieces on the stove and mixed with broccoli.

I then mixed everything together and put it in the pan and baked at 350 degrees for 20 minutes.

I did over cook the squash this time but I will not cook the squash as long next time or maybe cook everything less time at the end. It was so delicious!!!

Mexican Stuffed Peppers

Before I start, I just want to start off that this is not a PRIMAL or PALEO recipe but a delicious, more healthy splurge dinner recipe!!! We are starting back on a more strict Primal/Paleo diet as my hubby starts doing Crossfit hardcore and training for some competitions.  Last week was our last week of legumes and grains. 

This was such a delicious stuff pepper recipe. Not like the traditional stuff pepper recipe at all!!! My neighbor had made taco soup the night before I made these and the mixture just sounded perfect for my peppers! I had a large amount of peppers from our food share. I might add that the mixture is great alone and freezable. You can also freeze bell peppers and enjoy stuff peppers all year round! 

The Ingredients:

3-5 bell peppers, green or colored, halved, seeds removed

1/2 pound ground beef (or a full pound)

1 Tbs. taco seasoning (or follow package directions for 1/2 pound beef)

1 1/2 c. frozen corn (optional)

2 c. black beans (about 1 can)

1 16 oz. jar salsa

1/4 c. diced red onion

(optional) other vegetables: diced red pepper, zucchini, leafy greens, etc…anything you have on hand to enhance the mixture

(optional) extra kidney beans or lentils to fill in for the missing 1/2 lb. ground beef

The Directions:

Brown meat and add taco seasoning, following directions on packet or with seasoning recipe to make basic taco meat. If using a half pound ground beef, you might brown a whole pound and freeze the other half for an easy pasta meal the next week. Consider adding cooked lentils or kidney beans at this point and double the taco seasoning accordingly.

Add all the other ingredients except the cheese and heat through on the stovetop. Be creative with the vegetables you have on hand; it’s hard to go wrong with a whole jar of salsa and some taco seasoning already in the mix!

Meanwhile, use a steamer basket to steam the halved peppers for 5-10 minutes until somewhat softened but not cooked to death. Arrange in an oval or 9×13 casserole dish and “stuff” the filling into each pepper generously. This filling is a bit like the loaves and fishes: everything is suddenly full and there’s still more left! I often end up with more filling than I need, which becomes great taco style leftovers or freezes well for a future meal.

After filling, top the peppers with shredded cheese and broil or bake at 350F for 5-10 minutes to brown the cheese.


Part of: Hearth and Soul Hop, Pinterest for Traditional Foodists Link-up, Fat Tuesday

Collard Greens

Hubby and I lived in Marietta, Georgia while he attended Chiropractic school. We were there for 4 years and had the privilege of meeting a lot of great friends, many who are life long friends! 

One of those people is a great Southern cook and taught me some of her recipes/tricks for making a few dishes. One of my favorite recipes of hers is her Collard Green recipe. I must add that I had never had Collard Greens until her recipe but since trying hers and loving it, I have started trying it other places... but none are like hers! 

Being in the South and having more people cook Southern foods certain recipe ingredients are easier to find than here in Indiana so I have had to adapt the recipe to fit my ingredient availability!

The Ingredients:
1 or 2 bunches of Collard Greens (I like to make a lot and enjoy them all week!)
1 small onion, diced
1 turkey neck *
water
broth
salt and pepper

* Turkey Necks are really hard to find in Indiana. I have had to switch out the turkey neck for some beef or turkey bacon. Both work great! I also add broth to my water now to help bring out the flavor!

The Directions:
Soak the collard green leaves in cold water for a few hours. This helps give them a good rinse and also starts the process. Taking the center rib out can be done two ways. My friend rips the stem out and then rolls and cuts her pieces. Another way is to just rip the stem out and then rip the pieces. The cutting way leaves the Collards prettier but they all taste the same!!!

I saute the onion and lightly cook the bacon. You don't want to cook the bacon all the way just start the process!

Add all the leaves to a large pot and cover with water. I add broth (whatever kind I have on hand maybe 1 cup sometimes less sometimes more) and the onion and bacon. Boil the collards for a few hours* until they are tender.

* I like to bring my water to a boil and turn the heat down to medium medium high.

These are so good and so amazing!!!! We are enjoying these in our house tonight!!!

ENJOY!!!!

Vegetable Stir-Fry with Spaghetti Squash

We have had family in town Saturday-Tuesday and we have been super busy. My family stayed downtown Indianapolis. We went to three baseball games, swam and made a trip to the zoo. This pregnant momma is TIRED... actually I am beyond tired. I have had a slight headache for a day and half now and ready for some good sleep!!! Positive thinking that my sweet 3 (almost 4 year old) naps today!!! 

Before the family arrived I made an awesome veggie stir-fry and spaghetti squash. Don't you worry, we served steak on the side!!! :) 

 All of the vegetables, besides the spaghetti squash were from our CSA Food Share!

 Here is my 4 year olds bowl! He wanted me to share a picture with you!

Vegetable Stir-Fry
1 yellow squash
1 zucchini
1 green bell pepper
1 red bell pepper
1 cup broccoli
1 onion
2 cloves garlic
Lemon Pepper
Olive Oil
21 Seasoning Salute
chili powder
nutmeg
coconut aminos (soy sauce or braggs)

The directions:
Saute onions in a little olive oil. Once sauted add the garlic but don't burn! Add the broccoli cook for about 2 minutes. Add the rest of the vegetables and seasonings and cook until vegetables are al dente!

Serve on top of Spaghetti Squash with a side of steak!

Clementine Almond Asparagus

This was a total mistake but a delicious mistake!

 The mixture may not sound good to you but I have to tell you the flavor was awesome!!!!

The Ingredients:
Coconut Aminos
Almond, chopped
2 clementines, 1 juiced, 1 sliced and cut in 1/2
1 bunch asparagus (Local CSA)

The Directions:
squeeze the juice of one clementine in a bowl. Take out any seeds. Add Coconut Aminos. I think I used about 2 TBSP. In a bowl add asparagus and let soak in the clementine/coconut amino sauce. I let mine soak for about 30 minutes - 1 hour. Add 1 TBSP coconut oil to frying pan and melt. Add Asparagus, juice and all and begin to cook. Add chopped Almond (I did about 1/2 cup) and Clementine pieces.

Cook for about 10 minutes or so.

It was a surprisingly good mixture and worked in my benefit! We sided the asparagus with chicken and brussels sprouts!

ENJOY!

Beef Baby Back Ribs and Cinnamon Butternut Squash

I hope that all you dads had a wonderful Father's Day!!!! I left my hubby sleep in Saturday and Sunday, while I got up with our boys. We enjoyed a wonderful weekend together!!! Baby and I even took a 4 hour nap! :) Oops!!! 

Father's Day dinner we had BBQ Baby Back Short ribs and cinnamon butternut squash. 

I do not think I am a fan of the short ribs because there are a lot of fatty pieces and it is hard to get the meat. I am still working on mastering a short rib recipe since we got a few packages with our cow share. 

Do you have any short rib tips????

Cinnamon Butternut Squash

The Ingredients:
Butternut squash
Coconut Oil
Cinnamon

The Directions:
Preheat the oven to 350 degrees. Peel and cut the butternut squash in half. Take out all the seeds and then slice the squash into thin pieces.

Top the butternut squash with coconut oil and sprinkle cinnamon on top of every piece.

Bake the Butternut Squash at 350 degrees for 25 minutes or until the squash is caramelized to your liking!

ENJOY!!!

Stir-Fry and Zucchini Noodles

If you are a follower of my facebook page, you know I tried something new last night. It was something that I thought about for awhile and was hoping it tasted as good as I imagined.... I was wrong. It was terrible... well, the boys ate it. Hubby and I just could not... Hubby said it looked amazing but tasted just ok. I have not had a complete fail in awhile so I guess it was bound to happen! Ha! 

Thankfully - I have this delicious meal that we had before we left on vacation and have not blogged about! Lucky you --- you still get a recipe today even when such a FLOP yesterday! :) 

I love throw together meals with meat and vegetables! I love stir-fry! I love chili! I love anything you can make with loads of vegetables and meat! 

 This time I browned ground beef with onion. Added Broccoli, carrots, red bell pepper, 1/2 can diced tomatoes, hand full of cherry tomatoes and seasonings.

 I love using zucchini as noodles! Just an extra way to include another vegetable!!!! :)

Topped the noodles with meat mixture!

Full of flavor and super quick! The most time consuming part was using the madeline for my zucchini noodles. It was a real quick meal!

The Ingredients:
1 lb ground beef
1 small onion
1 cup broccoli
1/2 can of diced tomatoes
10 + baby carrots diced
1/2 red bell pepper
1/2 cup chicken broth
Trader Joe's 21 seasoning salute
garlic powder
nutmeg
basil

The Directions:
Brown ground beef and onion. Seasoning meat after draining the fat with nutmeg and garlic powder. Add broccoli and 1/2 cup of chicken broth. Cook on Medium heat. After 5 - 10 minutes add carrots, tomatoes, peppers, diced tomatoes and the rest of the seasoning.

In a boiling pot of water add the zucchini for 2 - 5 minutes. Strain water.

Top the zucchini noodles with the meat and vegetable mixture.

ENJOY!

Check out my friends blog who is hosting a giveaway!!!

Roasted Cauliflower

I have heard about roasted cauliflower but I have not made it yet, until yesterday!!!!!

The cauliflower texture and flavor tasted just like fresh air popped popcorn! 

The Ingredients:

1 head of cauliflower

1/4 cup coconut oil, melted

1 tsp - 2 tsp lemon pepper

The Directions:

Preheat oven to Broil high.

Cut cauliflower into florets. Rise the cauliflower and pat dry. In a small microwave safe bowl melt coconut oil. Pour Coconut oil on the Cauliflower. Mix well. Sprinkle Lemon Pepper on the cauliflower. 

Add Cauliflower to oven and Broil until the cauliflower is crispy and brown. Mine took 5 - 10 minutes. The Cauliflower is still tender inside with a crunchy outer shell! 

ENJOY!!!!

It's CSA time!!!!

Oh how I love this time of year!!!! It is warming up... not really. It has been 50 here all week...  The flowers are blooming... Fresh fruits and vegetables from the CSA and Farmers markets.

 Last year, hubby and I joined our first CSA and were so excited!!!! Our expectations were met and exceeded! We enjoyed weekly bag full of delicious goodies!!! :) And yesterday, this years CSA began.

I start my week off with Monday waiting to see our newsletter from our farmer. It is then that I know what to expect and start planning and looking forward to pick up. Wednesday around 2 the delivery was made and we make our way for pick up sometime after that. Yesterday along with the vegetables  pictured above we got a dozen farm fresh eggs. We also had some extras, which I happily picked up! Applemint, Oregano and Peppermint!

I also love this time of year because I plan and plant my garden. With the weather being so rainy and cold, I have not had the chance to get everything planted... I am behind but that is OK! :) This is my second year so I am looking forward to some new tricks I have read and studied up on!!! I am really hoping for a great gardening season!!!

I will post pictures from both our CSA and our home garden!!!!

UNTIL THEN!!!! I have found a new Brussels Sprout recipe that is awesome... Might be my favorite!!!! :)

The Ingredients: 

1 bag of Brussels Sprouts, ends cut off and cut in half

1/2 TBSP Olive Oil or Coconut Oil

1/2 TBSP Balsamic Vinegar

1/2 TBSP - 1 TBSP Maple Syrup

 The Directions:
Preheat oven to 400 degrees. In a mixing bowl add cut Brussels Sprouts. Add Olive Oil, Balsamic Vinegar and Maple Syrup and mix well.

Pour Brussels onto a cookie sheet with Parchment paper.

Bake for 10 minutes and take out and stir around, mixing the Brussels into the juices. Put back in the oven for 10 - 15 more minutes.

THESE are hands down AMAZING, sweet tasting, delicious!!!!

I also made Almond meal and coconut crusted salmon!!! DE-LISH!

 The Directions:
Wash and pat dry Salmon. Lay on salmon on broil pan. Coat Salmon with 1 TBSP Olive Oil. I brushed the Olive Oil around, so the salmon was COMPLETELY covered. I then sprinkled Almond Meal over the salmon. I think I used 1 - 2 TBSP of Almond Meal. Just enough to cover the Salmon. I then sprinkled 1 - 2 TBSP of shredded unsweetened coconut on the salmon. Topped the coconut with nutmeg and pepper.

Cook the Salmon at 400 degrees for 15 - 20 minutes or until the salmon flakes away.

 Maple Syrup would have been another nice sweet thing to add.

Finally,
Saute Asparagus with just a little Olive Oil and Shredded Coconut seasoned with Lemon Pepper.

It was nice adding the coconut in while cooking the asparagus because some of the coconut browned and was a little treat in my mouth!

3 year old kept saying "look there is candy on here!" He loved it!

Yes - he ate dinner in an elephant costume! 

There you have it!!! Our dinner!!! Delicious and extremely quick.

and the best part...

Clean up was easy!!!

Don't forget to check out my Applegate giveaway!!! 

Part of Pennywise Thursday, Full Plate Thursday, Tip Day Thursday

Mixed Vegetables and Ground Beef

 I really love the dishes that have no recipe just throw together and come out tasting AMAZING! 

Once a week we make a dish very similar to this but different each time. The vegetables vary and the spices vary. It is a great end of the week dish to finish up the remaining vegetables!!!! :)

Do you have a dish that you make weekly with different ingredients to rid of the extra vegetables???
I'd love to hear your dishes and maybe try them!!!!

This one is spaghetti squash, broccoli, zucchini, asparagus, red bell pepper, garlic, Ailois garlic mustard sauce (from trader joes), local grass fed ground beef

 Or what about this mixture...

Local grass fed ground beef, carrots, broccoli, sugar snap peas (cut in half that then half again), scrambled egg, cauliflower rice, garlic and seasonings!

The possibilities are ENDLESS!!!! I love my garbage meals. ha!!! 

ENJOY! 

Don't forget to share your throw together, use up all the vegetables up dish!!!! Looking forward to reading and trying them!!!

Don't forget to enter to win this weeks Applegate coupons!!!

Grilled Venison Loins

We have had a few days, here and there, where we are able to get out and grill!!! We love grilling. We love getting out there and hubby grilling while the kids and I play in our backyard. We have had a lot of rainy, cold, GROSS weekends and weeknights but are eagerly waiting SUMMER!!!! 

Hubby had someone bring him Venison Loins.

The Ingredients:
Venison Loins (Ours were sliced, not sure if that is normal)

The Marinade:
1 TBSP Dijon Mustard
1 TBSP Olive Oil
1 tsp Basil
1 tsp Parsley

The Directions:
If you are using frozen meat, thaw completely. Place venison in a baggie and mix the marinade ingredients together. Add to the bag and mix into the meat.  Let the venison marinate for 2 hours, in the fridge (you can do all day).

Take meat out of the fridge 1 hour before grilling. I read that when meat is room temp it cooks evenly.

Grill and ENJOY!!!

Sides: Green leafy salad, Grill Steamed Zucchini and Asparagus.

Spaghetti Squash with ground beef and vegetables

Last week was a weird week in cooking. Let me explain!

Like every Saturday, I went to the store and bought groceries. I bought a lot of what I normally bought but for some reason, last week when I would get ready to plan dinner, I couldn't find anything. 

Last week was a struggle for me!!! We made it through it and are back on track!!!

Spaghetti Squash, Ground beef, Broccoli, Brussels Sprouts, Zucchini, Coconut Aminos, Lemon Pepper, Garlic

I love this kind of recipe because it is easy to change or add things too! So many options!!!

Do you have days that meals are just a struggle??? Even when you have all the ingredients???

Beef Fried (cauliflower) Rice

I have a special recipe, treat, for you today!!!! 

Beef fried rice with out the rice!!!! 

I am really starting to love the versatility of cauliflower. Before eating more Primal/Paleo I did not know there were so many wonderful uses for cauliflower. I used to eat it raw or steamed. Now I enjoy rice and mashed. This is becoming a household staple! I do buy 2 heads a week... :) 

Actually - all vegetables - a wide variety are staples in our household.

Creating delicious new recipes and meals for my family is rewarding enough. We are really enjoying the new flavors and simplicity of meals! Yes, some of them take a little longer!

I have made several different version of the family favorite but this one could be the best and favorite of the family!

We could not tell the difference!!!!

Beef Fried (Cauliflower) Rice

The Ingredients:

1/2 - 1 lb ground beef

1 cup onion, diced

1 cup carrots, diced

1 cup steamed broccoli, diced

2 garlic cloves, minced

3 eggs, scrambled (we used 2 large chicken eggs and one turkey egg) 

1 head of cauliflower

coconut aminos

garlic powder

pepper

Worcestershire sauce (just splash)

The Directions:

Pulse raw cauliflower in food processor until rice like. Set aside. 

Saute all vegetables in coconut oil. Cook for 5 minutes. Add ground beef. Cook until all the beef is has no pink. Add cauliflower rice and cook for 5 minutes. Add seasonings and cook until cauliflower is tender but not mush. Finally mix in the scrambled egg. 

ENJOY!!!!

Part of: Pennywise Thursday

Fight Back Friday, Food on Friday, Food Trip Friday, Fat Camp Friday

Spinach Egg Casserole

Jamie Oliver and FOOD REVOLUTION is back!!!! Last night, we watched the first episode of season two. This year, Jamie is taking on LA. 

Fast forward to 2:24. He breaks down the meat that school use... You will not believe it... 

I am looking forward to this season!!! WELCOME BACK JAMIE OLIVER!!!! 

Two quick ideas for you!!!! 

6 eggs, 1 cup spinach, chicken and apple sausage

Bake at 375 for 30 - 45 minutes.

Simple Dinner

Lemon, Thyme and Onion Chicken with mixed vegetables

Bake chicken at 350 for 20 - 30 minutes.

Chicken Soup with vegetables

I am super excited for Spring/Summer. Last Summer, I built a garden box in our backyard and planted lots of great vegetables (organic and pesticide free, of course). I am eagerly looking forward to plating and growing again this summer. Hubby and I have been talking about expanding the garden box out, just a little more, to make room for more vegetables.

My 3 year old (then 2) enjoyed going out and looking for vegetables. I know he is going to love and appreciate the garden so much more this year. Especially knowing meals (vegetables) are coming from our hard work! 

Garden Vegetable Soup with Chicken

zucchini, yellow squash, tomatoes, red bell pepper, green bell pepper, carrots, celery and of course chicken. 

seasonings - thyme, rosemary and parsley. Homemade chicken broth. 

Chicken Fajitas and Mexican (Cauliflower) Rice

I have something to show you... 

I want to show you a (real) letter that is from United Health Care. 

I feel obligated to show you...  

Please read this letter!

(Click on the photo if you need to enlarged)

Do you see a problem with this letter?? 

I want  to hear your thoughts. 

Here is a recipe for a delicious Mexican Dinner!!!! :)

 The Chicken Fajitas

The Ingredients:

chicken tenders cut in half

1 red bell peppers

1 orange bell pepper

1 yellow bell pepper

garlic powder

nutmeg

cumin

pepper

The Directions:

In a WOK add coconut oil and cook the chicken strips at a medium, medium low heat. Once the chicken is cooked add bell pepper strips. Add seasonings. 

Serve with Lettuce, Avocado and Mexican (cauliflower) rice. 

Mexican (Cauliflower) Rice

The Ingredients:

1 head of cauliflower

1/4 - 1/2 cup homemade salsa

The Directions:

Steam cauliflower just until the cauliflower is about tender. Add cauliflower to food processor and pulse until the cauliflower is rice like. Add cauliflower to frying pan and add salsa. Cook until the cauliflower is warm throughout. 

ENJOY!!!!

Part of Real Food Wednesday, What's Cooking Wednesday

Full Plate Thursday, Pennywise Thursday, Tip Day Thursday

Fight Back Friday, Food on Friday, Food trip Friday, Fat Camp Friday, Family Friendly Friday

Blood Orange Chicken Stir Fry

I love citrus flavored meat. I picked up some blood oranges at Trader Joe's this weekend. I just knew I wanted to attempt to make a delicious citrus flavored chicken dish. 

I thawed chicken tenders directly in the citrus mixture. Soaked the chicken all day and then drained the juices when it was time to cook. 

The Ingredients:

The Marinade:

1 blood orange juiced

1/4 cup of orange juice

2 TBSP Coconut Aminos

2 TBSP Olive Oil

6 chicken tenders

1 red bell pepper, chopped

1/2 green bell pepper, chopped

1 zucchini, chopped

1 yellow squash, chopped

2 cups spinach

unsweetened coconut for topping

The Directions:

Take chicken out of the freezer and place in Tupperware or Ziploc. Mix the marinade ingredients and pour over the chicken. I let the chicken soak for 8 hours. 

In a large frying pan lay the chicken out. Do not over crowd the chicken. Pour a little of the marinade over the chicken and brown both sides. Take chicken out and cut into pieces. Add chicken back to the pan and continue to cook. Add zucchini, squash and bell peppers and cook for 5 - 10 minutes. Add the spinach and cook until spinach is wilted. 

Once you plate the stir-fry top with unsweetened shredded coconut. 

ENJOY!!!!