tag:blogger.com,1999:blog-28893132192881319842024-03-14T04:11:18.842-04:00Caveman CafeMy place to share some of my favorite clean-eating recipes (paleo, gluten-free, 21dsd, and/or primal), as well as my thoughts on what living a healthy lifestyle means to me.Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-2889313219288131984.post-47372805955143878122016-07-30T19:25:00.001-04:002016-07-30T19:47:53.642-04:00Carnitas with Mango-Avocado Salsa<div>Finding time to cook like I did before we had a baby seems few and far between. But it's meals like this that remind me of why I love being in the kitchen. Everything turned out exactly how I wanted it! It's not overly complicated, but it does require a little extra love than a typical crockpot meal. I also made maduros (sweet plantains) to accompany the carnitas, but I didn't write up any directions. I just sliced and sautéed them in some coconut oil. My husband added a few diced pieces to his carnitas! Yum!!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHwuyA1pK1iU21lbrVbIYcjid06Y9X6TXrdbFppntzyqQ5feIssmgCuLXb3Shyphenhyphen3FJBNd65sVXS3_lnsfTmeTZ4byePSwUEFkv7drFZFP_2J4d5pkBX-mH_l1WbfY3F0H1JYnxQD4aeHk/s640/blogger-image--1109651119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHwuyA1pK1iU21lbrVbIYcjid06Y9X6TXrdbFppntzyqQ5feIssmgCuLXb3Shyphenhyphen3FJBNd65sVXS3_lnsfTmeTZ4byePSwUEFkv7drFZFP_2J4d5pkBX-mH_l1WbfY3F0H1JYnxQD4aeHk/s640/blogger-image--1109651119.jpg"></a></div><br></div><div>Prep Time: 30 minutes</div><div>Cook Time: 6.5 hours</div><div>Serves: 4</div><div><br></div><div><b>Special Tools</b></div><div>Crockpot </div><div>Medium sauce pot</div><div>Foil-lined baking sheet</div><div>Small sauté pan</div><div><br></div><b>Ingredients</b> <div><br></div><div>For carnitas:<br><div>4 lb pork butt, trimmed of fat and cut into 2 inch chunks<div>1 medium onion, sliced</div><div>1 cup beef broth</div><div>1 <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">cup water</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 lime</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 orange </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 bay leaves</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 garlic cloves</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1.5 tsp cumin</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 tsp oregano</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1.5 tsp salt </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">3/4 tsp ground pepper</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">12 corn tortillas</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Coconut oil, to grease the sauté pan</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">For cilantro-lime cauliflower:</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">16 oz riced cauliflower </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/4 cup of cilantro</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/2 lime, juiced </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/2 cup of beef broth</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/2 tsp salt</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/4 tsp pepper</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">For mango-avocado salsa:</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 mango, diced</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 avocado, diced</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tomato, diced </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/4 cup red onion, chopped </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/2 lime, juiced</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/4 cup cilantro </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Salt and pepper to taste </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><b>Instructions:</b></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1. Place all ingredients for the carnitas (including the lime and orange rinds) into crockpot and turn on low for 5-6 hours. </font></div></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2. Place all the salsa ingredients into a bowl. Refrigerate until meat is done to allow flavors to meld together. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">3. Pull meat out with tongs and break apart the chunks into about three or four smaller pieces. Place meat on foil lined baking sheet. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">4. Pour the liquid from the crockpot into a medium saucepan. Discard the rinds. Bring the liquid to a boil, then lower the heat to a simmer for 20-30 minutes until you have about a cup of liquid left. While the liquid is reducing, turn a small pan on low heat. Add coconut oil to the pan and heat up the tortillas, about 30 seconds to 1 minute on each side. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">5. Turn the broiler on low. Place the meat on the middle rack. Broil 6-8 minutes. Use a spatula to flip the meat. Pour the reduced liquid onto the meat. Broil the other side for 6-8 minutes until the edges are crisp. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">6. While the meat is finishing, steam the cauliflower rice with all the ingredients, except the cilantro, for 6-8 minutes. Mix in the cilantro once the cauliflower is cooked to your liking. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">7. Assemble and enjoy! </font></div></div>Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-2790274489907651562015-03-26T11:39:00.000-04:002015-03-26T11:39:24.539-04:00Eggplant Pizza<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: #351c75;">It's amazing to me how quickly time flies by when you're preparing for a baby! I haven't posted a recipe in so long, mostly because I really haven't been super creative in the kitchen. I've been cooking a lot of easy repeat recipes; Asian stir-fry, steak and sweet potato, chicken cobb salad, chicken or pork tacos, etc. You know, those easy go-to meals that you've made so many times you can do it on auto-pilot. But I got tired of eating the same vegetables and needed something new in the rotation. I'm trying very hard not to go overboard on eating junk food during my pregnancy, so to avoid bread but still feel like I'm having pizza, I give you this...</span></span><br />
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<b><span style="color: #351c75;"><span style="font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Eggplant Pizza</span></span></span></b><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Prep Time: 30 minutes</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cook Time: 30 minutes</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Total Time: 1 hour</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serves: 3-4 people</span><br />
<br />
<b><span style="color: #0b5394;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Special Tools:</span></span></b><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Roasting pan</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Large saute pan</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Medium sauce pot </span><br />
<br />
<b><span style="color: #0b5394;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></span></b><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 large eggplant (mine was about 9-10 inches)</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb of grass-fed beef (I used White Oak Pastures)</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 can of diced tomatoes</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 cup of tomato paste</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 garlic cloves, minced </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup chopped onion</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup chopped green pepper</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup Parmesan cheese</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 Mozzarella cheese</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 Tbsp Italian seasoning, divided</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Fresh chopped basil (about 10 leaves)</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Salt </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Black olives (optional)</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Red pepper flakes (optional)</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="color: #0b5394;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Instructions:</span></span></b><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Wash and dry the eggplant. Cut into 3/4 inch slices. Lay on paper towels and sprinkle salt on each one to draw out the moisture for about 30 minutes.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Meanwhile, brown the ground beef with some garlic and Italian seasoning in a saute pan. While there are still juices in the pan from the browned ground beef, add chopped onion and green pepper and cook until they begin to soften and the juice evaporates. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In another pot, put 1 can of diced tomatoes (or about two cups of freshly diced) and 1/4 cup (or 4 oz) of tomato paste. Add in some Italian seasoning and half of the fresh chopped basil and simmer. Then combine the ground beef mixture with the sauce. It should be thick.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Check the eggplant after about 30 minutes and pat dry them to remove the excess moisture. This will also remove some of the salt so it won't be overly salty. Lightly brush the eggplant with olive oil and Italian seasoning and roast them in a 375F oven for about 20-25 minutes. Don't let them get soggy. They still need to retain their shape. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Remove the eggplant from the oven and top each one with the meat sauce, any additional toppings you may want (fresh basil, black olives, red pepper flakes, etc.), and a generous portion of Parmesan and Mozzarella cheese.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Place under the broiler just long enough for the cheese to get nice and melted and golden brown. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span>Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-40684337139638051302015-01-21T14:07:00.000-05:002015-01-21T14:07:36.193-05:00Slow Cooker Meatballs with Spaghetti Squash
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<span style="font-size: large;"><b><span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Slow Cooker Meatballs with Spaghetti Squash</span></span></b></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Prep Time: 15 minutes</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cook Time: 3-6 hours</span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serves: 4</span></div>
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<span style="color: #0b5394;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="color: #0b5394;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Special Tools:</span></b></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Slow Cooker (use a liner if you have one for easier clean
up)</span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Foil lined baking sheet</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Medium size ice cream scoop</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Large mixing bowl</span></div>
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<span style="color: #0b5394;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></b></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 medium spaghetti squash</span></div>
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<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">For the meatballs: </span></b></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb grass fed ground beef</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">½ lb mild pork sausage</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 egg</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">¼ large yellow onion, minced</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">¼ large green pepper, minced</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">¼ cup almond flour</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tbsp garlic powder</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tbsp oregano</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">¼ tsp of cayenne pepper</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">a few pinches of sea salt and cracked black pepper</span></div>
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<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">For the sauce:</span></b></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 14.5 oz can of diced tomatoes</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 6 oz can of tomato paste</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5-6 cloves of garlic, minced</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">½ large yellow onion, diced</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">a handful of chopped fresh basil</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">a few pinches of sea salt and cracked black pepper</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="color: #0b5394;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Instructions:</span></b></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Put all of the ingredients for the meatballs in a large
bowl. Use your hands to mix well.</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. With an ice cream scoop, form meatballs about 1.5 – 2
inches in diameter.</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Place all the meatballs in a slow cooker.</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4. Wash and rinse the bowl, and use it again to mix all the
ingredients of the sauce together.</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5. Pour the sauce over and around the meatballs.</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6. Cover and put on high for 3 hours or low for 5-6 hours.
Stir about once an hour. </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">7. About 45 minutes before the meatballs are done, preheat
the oven to 400 degrees. </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">8. Cut the spaghetti squash in half long ways. Place both
halves face down on a foil lined baking sheet and bake for 35-40 minutes.
You’ll know it’s done when the outside gives a little when you press it. Scoop
out the seeds and pulp. </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">9. Use a fork to shred the “noodles” and top with some
meatballs and sauce. Enjoy!</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<br /></div>
Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-70235567652896485662015-01-20T12:37:00.000-05:002015-01-20T12:37:52.028-05:00Steak Burrito Bowl<style>
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<br />
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I haven’t posted anything in quite
a while. Mostly because we’re so busy these days preparing for Baby Blanco. I
can’t believe we’re already in the third trimester. Only ten weeks left until
we meet this little jumping bean. In the meantime, I’m trying hard to keep up
with a paleo-ish diet and be as consistent as possible in the gym. </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I have to say, I feel like I was
super lucky for never having to experience any sort of morning sickness or
crazy food aversions. I read an article several months back from <i style="mso-bidi-font-style: normal;">The 80/20</i> that explained how women who
ate a healthy diet prior to becoming pregnant were less likely to experience
morning sickness. Don’t be fooled, there was, and still is, plenty of
off-putting things people don’t warn you about while being pregnant. But
all-in-all, the goodness and excitement outweighs the bad and ugly parts. </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">One of the areas that I like, but
am cautious about for obvious reasons, is food cravings. While I want to go ham
on just about everything sugary and carb-tastic, I know the reality is it will
be much harder taking the weight off after pregnancy than it is putting it on
in the first place. So like my like pre-pregnancy lifestyle, I’m trying hard to
stick to 80/20 eating, though I’m sure it’s more like 70/30 Ha! In the first
trimester, I really wanted Chinese food. There was this hole in the wall place
not far from where my family and I lived in Jacksonville. I may have even
mentioned this place in a previous post (I seriously loved it). I would
literally gorge myself on as much lo mein, beef and broccoli, sweet and sour
chicken, egg drop soup, and whatever else looked appealing that day. All I can
do is shake my head now. But I was seriously craving this place for weeks.
Thankfully, I think I ate Chinese only once while visiting my in-laws. I barely
mentioned it being a craving and an hour later I had multiple containers of
Chinese food ready to be consumed. These days, I’m craving mostly tacos or some
variation. I can’t eat enough avocadoes or guacamole, so at least once a week
we have tacos or taco salads. Yesterday I had an idea to make a burrito bowl. I
don’t usually eat tortilla shells anyway, but I like everything else inside a
burrito, thus emerged my steak burrito bowl. Enjoy!</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-indent: .5in;">
<br /></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">*Disclaimer – if you’re going for strict paleo, leave out
the rice, beans, cheese, and Greek yogurt. </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="color: #351c75;"><b><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Steak Burrito Bowl</span></span></b></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Prep Time: 4-6+ hours (inactive)</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cook Time: 1 hour, divided</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serves: 4</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="color: #0b5394;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Special Tools:</span></b></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Grill</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Rice Cooker</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Small pot</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Medium sauté pan</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">High speed blender or food processor</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Small bowl</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="color: #0b5394;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span></b></span><br />
<div class="MsoNormal">
<span style="color: #0b5394;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></b></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Steak Marinade + Bean/Rice Seasoning:</span></b></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 + ½ tsp of chili powder</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">½ tsp of garlic powder</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">½ tsp of onion powder</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">½ tsp of cumin</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">¼ tsp of cayenne pepper</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">¼ tsp of sea salt</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">juice of one lime</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Burrito Bowl Toppings:</span></b></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb of skirt steak (or you could use flank)</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 can organic black beans</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">½ cup uncooked white rice</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 medium yellow onion, sliced</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 medium red bell pepper, sliced</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tomato, diced</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 avocado, diced</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup of sprinkle cheese</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4-6 cups of lettuce</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">handful of roughly chopped cilantro</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cilantro-Avocado Cream:</span></b></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 avocado</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">juice of 1 lime</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">½ cup of chopped cilantro</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">¼ - ½ cup of full-fat Greek yogurt (I used Chobani brand.
Has the most fat and least amount of sugar of the other brands I looked at in
the store. You could potentially use coconut milk, though the flavor and
consistency would be less like sour cream). </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="color: #0b5394;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span></b></span><br />
<div class="MsoNormal">
<span style="color: #0b5394;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Instructions:</span></b></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. In the small bowl, mix together all of the seasonings for
the marinade, except the lime juice. </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. Place the steak in a resealable plastic bag with the lime
juice. Add half of the seasoning mix to the bag and toss the sealed bag around
to coat all parts of the steak. Place in the refrigerator for at least 4 hours.
</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. About an hour before the steak comes out, place the beans
in a small pot. Add half of the remaining seasoning mixture to the pot. Cover
and let the beans cook on low for about an hour, stirring occasionally. </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4. About 30 minutes before the steak comes out, add your
rice to the rice cooker. Wash it twice. Add ¾ cup of water, 1 tbsp of olive
oil, and the remainder of the seasoning mixture to the cooker. Put the lid on
and start it up. (Confession: I’ve never cooked rice on the stove before. I
have a rice cooker! If you don’t, look up how to cook it on the stove, because
I don’t know.)</span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5. About 20 minutes before the steak comes out, heat the
sauté pan on medium with a tablespoon of olive oil. Add the onions and bell
pepper and let them cook down until very soft. I left mine on low once they
were tender and just let them continue to cook down. Add a tsp of water or so
if they look like they are drying out at any point. </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6. Chop up the tomato, avocado, lettuce, and cilantro if you
haven’t already. </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">7. Make the cilantro-avocado dressing by placing all the
ingredients into a food processor or high speed blender. You’ll probably need
to scrape down the sides a few times. I was looking for a creamy consistency,
but if you want something more runny like a dressing, add more liquid, either
lime juice or water about a tsp at a time. </span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal">
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minutes on each side or longer for your meat to be more cooked through. Take it
off the heat and LET IT REST for at least 5 minutes more. Then slice it into
bit size pieces.</span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">At this point, everything should be done. You can plate your
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Lettuce, rice, beans, steak, onions and peppers, cheese,
tomato, avocado, cilantro-avocado cream, and a bit more cilantro. </span></div>
Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-57069003409752011792014-10-26T13:27:00.001-04:002014-10-26T13:27:30.458-04:00Pumpkin Waffles<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">We're coming to the end of October. Today our gym hosted a Barbells for Boobs charity WOD in honor of Breast Cancer Awareness Month. It's always so great to see so many people come out to support a great cause, work out together, eat and socialize. But mostly I love to see everyone support and cheer on each other. Events like this remind me of why I love my CrossFit community so much. It doesn't matter what's going on in my life, when I walk into my box, I know I'm surrounding by people who care. Today one of our newest members showed up about an hour and half after we started running through our heats for the workout. The final heat was just about to start when I noticed he was standing to the side. He had come to do the WOD (Grace, 30 clean and jerks.) but was the only person left. After the heat finished, he went out the floor and started warming up. A good number of members figured out that he was about to go by himself, and even though they had already done the WOD (some having JUST finished a few minutes before), they set up a bar and went again! Just so he wouldn't be the only one working out. If that's not the epitome of gym support and camaraderie, I don't know what is! Way to go CF Tally!</span></span><br />
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<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Fall is here and it never fails, year after year I find myself in the mood for more things with apples and pumpkins. Last week I made pork chops and smothered them with sauteed onions and apples. I highly recommend you try that out immediately. Savory and sweet. Winner winner. I also made a pumpkin soup and these pretty delightful pumpkin waffles. I have come to love using cashew butter more and more. I find the flavor to be more mild than almond butter and the smooth creaminess to create a more fluffy texture. But, if you want to use almond butter in place of the cashew butter, I think it would work just fine!</span></span><br />
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<b><span style="font-size: large;"><span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Pumpkin Waffles</span></span></span></b><br />
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<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Prep Time: 15 minutes</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cook Time: 15 minutes</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Total Time: 30 minutes</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serves: 4</span></span><br />
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<span style="color: #0b5394;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Special Tools:</span></b></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Food processor</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Large bowl </span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Waffle maker</span></span><br />
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<span style="color: #0b5394;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></b></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1⁄2 cup pumpkin puree</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 large bananas </span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 large eggs</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1⁄2 cup cashew butter</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1⁄4 cup melted coconut oil</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1⁄4 cup coconut flour</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 cup cashew flour</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tablespoons pumpkin pie spice</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon baking soda</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon baking powder</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon vanilla extract</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 tsp of sea salt</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">organic maple syrup, for serving</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">*Disclaimer, if you're feeling naughty, I spread some pumpkin butter on my waffles instead of syrup. I bought mine from Trader Joe's!</span></span><br />
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<b><span style="color: #0b5394;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Instructions:</span></span></b><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. In a large bowl, mash your two bananas and then place them in the food processor.</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. Add the pumpkin puree, eggs, cashew butter, coconut oil, and vanilla (all of your wet ingredients).</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Puree until well combined.</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4. Then add the rest of the dry ingredients and continue to puree until everything is incorporated. You might need to use a spoon or spatula to push down the sides once or twice.</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5. Heat your waffle maker according to the instructions. This gives the coconut and cashew flour time to really absorb into the batter. </span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6. You might need some additional coconut oil to grease your iron. Mine doesn't require it.</span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">7. Make your waffles according to the manufactures instructions. I poured somewhere between 3-4 tablespoons (close to 1/4 cup) of batter into my waffle maker each time. </span></span><br />
<span style="color: #351c75;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mine yielded about 10 waffles. Keep the waffles on a warm plate until you have used all of the batter. </span></span>Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-47860972258017210982014-09-29T13:24:00.002-04:002014-09-29T13:24:37.124-04:00Salmon Cakes<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Being pregnant is amazing, and super weird at the same time! It's kind of crazy when I stop and think <i>I'm totally growing a person inside of me!</i> One of the early signs or symptoms that I noticed was my increased sense of smell. I could tell when someone sitting a few feet away from me was chewing gum with her mouth closed! Or how about when no one around me could smell the menthol in the icy-hot someone was using about 10 feet away from us at the gym after a workout. I'm telling you, my nose knows! I've also had some unpleasant run-ins with a few foul odors since my new superpower started. I've never had an issue with seafood before, but lately it's been making me gag, which is most unfortunate because I love seafood. And just to prove it to myself that it was just my nose and not my stomach, I made these really great salmon cakes. Interestingly enough, I didn't really notice the smell too much. I guess it's just when I wafts in front of me suddenly, rather than subtly while you're cooking with it. Anyway, wild salmon is a great protein, and I've read it's certainly one to consider consuming at least once a week during my pregnancy. So I began with this little gem! Enjoy!</span><br />
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<span style="color: #351c75; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Salmon Cakes</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 15 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 15 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 30 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 3-4</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Medium mixing bowl</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Large saute pan</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12 oz of canned wild salmon, drained</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of coconut flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup of shallot (or your favorite onion)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp of dijon mustard</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp of creole seasoning (or combine <a href="http://homecooking.about.com/od/spicerecipes/r/blspice14.htm" target="_blank">these</a> ingredients to make your own and store the rest for later)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of coconut oil, divided</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">green onion to garnish</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Start by adding the two eggs to a medium mixing bowl and beating them.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Add the salmon to the bowl and break it apart with a fork.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Then add the shallot, coconut flour, mustard, and creole seasoning to the bowl. Get in there with your hands and mix everything together until well incorporated. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Heat your sauté pan over medium-high heat. Add 1 tbsp of coconut oil and allow it to melt. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Take half of the mixture and form three or four patties, about 3-inches in diameter.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Place them in the pan and allow them to cook on each side for 5-7 minutes on each side, or until both sides are a nice golden brown.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Repeat steps 5-6 with the other half of the salmon mixture. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Top with green onion. I served mine with some golden potato mash with grass-fed butter and broccoli. </span>Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-26774332861561574042014-08-07T23:27:00.001-04:002014-08-08T00:07:46.754-04:00Meaty Eggplant Parmesan<div>The first time I ever cooked eggplant was a TOTAL disaster. I cooked them in olive oil for way too long. They absorbed all of the oil and tasted slimy and disgusting! Lesson learned. Then my friend had me over for dinner one night and cooked eggplant Parmesean. I was so "wowed" at how good eggplant could actually taste, and asked her how she cooked hers. She said just fry them in light layer of coconut oil. Perfect! This week, we were given several eggplants in our CSA share, so I knew eggplant parm. was on the menu! My husband and I really love a hearty spaghetti sauce, so by combining what I learned from my friend and my sauce, I was sure this was going to come out pretty damn tasty. Ahem... It did! </div><div><br></div><div>Meaty Eggplant Parmesan</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87DhGcdRefPhyphenhyphena2SiMpfHxp6SqIt80JbtrjrYPbtINeV1S-8epvqvJzzcGQtjtioQzKE6-VR02poChYXRX2hYAaPYcJ0mA7BWkLxYonSLH9BUKavqIEeoZZu43ZyMcazxfPcLC0gXSCQ/s640/blogger-image--829692216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87DhGcdRefPhyphenhyphena2SiMpfHxp6SqIt80JbtrjrYPbtINeV1S-8epvqvJzzcGQtjtioQzKE6-VR02poChYXRX2hYAaPYcJ0mA7BWkLxYonSLH9BUKavqIEeoZZu43ZyMcazxfPcLC0gXSCQ/s640/blogger-image--829692216.jpg"></a></div><br></div><div><br></div><div>Prep time: 40 minutes (30 minutes inactive)</div><div>Cook time: 1 hour</div><div>Total time: 1 hour and 40 minutes</div><div>Serves: 5-6</div><div><br></div><div>Special tools:</div><div>9 x 13 baking tray</div><div>Large sauce pot</div><div>Large sauté pan</div><div>Bowl</div><div>Plate</div><div>Cutting board</div><div>Knife</div><div>Vegetable peeler</div><div><br></div><div>Ingredients:</div><div><br></div><div>For the sauce:</div><div>1 lb of grass-fed ground beef (leave out if you want to keep it vegetarian)</div><div>1 small bell pepper, chopped</div><div>1 medium onion, chopped</div><div>2 medium carrots, sliced</div><div>6 oz of sliced mushrooms </div><div>1 medium zucchini, diced</div><div>1 14 oz can of diced tomatoes</div><div>1 6 oz can of tomato paste</div><div>6 oz of herb goat cheese</div><div>2 tbsp of garlic powder</div><div>1 tbsp of Italian seasoning</div><div>1 tsp of basil</div><div>1 tsp of oregano</div><div>1 tsp of coarse sea salt</div><div><br></div><div>For the eggplant:</div><div>3 medium eggplants</div><div>2 eggs, whisked in a bowl</div><div>1 cup of almond flour</div><div>1 tsp of garlic powder</div><div>1 tsp of onion powder</div><div>1 tsp of Italian seasoning</div><div>1/2 tsp of cracked black pepper</div><div>Fresh grated Parmesan </div><div>Coconut oil for frying</div><div><br></div><div>Instructions:</div><div>1. Start by peeling your eggplants and slicing them into 1/4 - 1/2 inch thick slices (enough to make 3 layers in your tray). Lay them out on a plate and sprinkle them LIGHTLY with salt. This draws out the moisture and seasons them well! Let it sit for about 30 minutes while you prep the rest of the meal. </div><div>2. Next work on the sauce. Start by browning the meat. </div><div>3. Then add all the veggies, except the tomatoes and zucchini. Let them cook down for about 5 minutes. </div><div>4. Add the tomatoes and zucchini. Mix well. Add the tomato paste and all of the seasonings. </div><div>5. Once everything is heated through, stir in the goat cheese. </div><div>6. Let it simmer on medium-low for about 30 minutes. </div><div>7. Preheat the oven to 350. </div><div>8. In a large frying pan over medium-high heat, add enough coconut oil to coat the bottom. </div><div>9. Mix the almond flour and seasonings onto a plate. </div><div>10. Dip each slice into the egg mixture, then into the almond flour mixture (shaking off the excess), and into the frying pan for 2-3 minutes on each side (or until golden brown). Continue until you've cooked them all. Add more oil as needed. </div><div>11. Add the slices to the baking tray as they come out. </div><div>12. When you have a layer, spread some of the sauce on top along with fresh grated Parmesan. Repeat for three layers. </div><div>Place in the oven for 15 minutes until all the cheese is melted. </div><div><br></div><div><br></div>Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-46316895408311817982014-07-25T11:30:00.000-04:002014-07-25T11:32:12.101-04:00Spicy Chicken Vegetable Chili<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I think my taste buds are changing again. Lately all I want is to make my food spicy. Not like "burn your tongue and now you can't even taste the food because it's so hot" spicy, but just a good flavorful spicy. I've been sneaking in some cayenne pepper, red pepper flakes, or hot sauce wherever I can. Tonight I'm making stuffed jalapeños wrapped in bacon for a potluck we're going to. I've never been a big jalapeño fan, and don't usually go out of my way to buy them unless a recipe calls for them, but we had a bag full of them in our CSA share and I've been craving them all week. I've never actually made them before, so I brainstormed what I thought would taste good stuffed in them. I guess we'll see what happens!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Speaking of spicy, this chili definitely satisfied that craving. I've been covering some evening classes at the gym while one of our trainers studies for the bar exam at the end of the July. That means I'm not getting home from the gym on those nights until after 8:30. Not really a lot of time for getting crafty in the kitchen, so I thought chili one night would be pretty easy. I wanted to switch it up from my usual three meat (beef/pork/bacon) chili, and decided chicken would be a fantastic option. I was right! I love it when new ideas pay off! </span><br />
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<span style="color: #351c75; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Spicy Chicken Vegetable Chili</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0ufQF9EDcmlD3l-ILd4GQh4KapatbjfFdKg4GDlY0Pz2LGjr6zWlCM95XnnJ27IagO8e-z-gwolB6chFntQVuI_YhMw5ZZMh39RZQJ8uNVt6is1OGcjjohKrf01pkTD-ICXXaGZDYgU/s640/blogger-image-653902638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0ufQF9EDcmlD3l-ILd4GQh4KapatbjfFdKg4GDlY0Pz2LGjr6zWlCM95XnnJ27IagO8e-z-gwolB6chFntQVuI_YhMw5ZZMh39RZQJ8uNVt6is1OGcjjohKrf01pkTD-ICXXaGZDYgU/s640/blogger-image-653902638.jpg" /></a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 20 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 6-8 hours</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 4-6</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Crockpot</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 pounds of chicken breasts, cubed (about 4 pieces if using organic, free-range)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large zucchini, halved and chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large onion, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 red pepper, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 green pepper, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 medium (or 2 large) carrots, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 jalapeño, deseeded and chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of cilantro, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 garlic cloves, minced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lime, juiced </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 (14oz) can of fire-roasted tomatoes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 (12oz) jar of salsa authentica (red), no sugar added</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 (12oz) jar of salsa verde (green), no sugar added</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of chili powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of cumin</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tbsp of course sea salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tbsp of coriander</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of red pepper flakes (optional, for more heat)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 cups of chicken or vegetable broth</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">guacamole, for garnish</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">extra lime, for garnish</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Start with cubing your chicken. I like mine to be somewhat still frozen because it makes it super easy to chop up into cubes and since it's slow cooking all day anyway, time isn't of the essence! Add it to the crockpot when done. *Kitchen safety tip: If you want to defrost your chicken a little, don't do it in hot water (which causes bacteria to grow), do it in cold.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Chop your veggies and add it to the crockpot with the chicken. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Top everything with the broth, lime juice, tomatoes, salsas, and seasoning. Give it a good stir.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Set the crockpot on low for 6-8 hours. The chicken should be fall apart tender!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Serve on top of cauliflower rice and garnish with guacamole and more lime juice, which helps to cut the heat a little but definitely enhances the flavor. </span><br />
<br />Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com1tag:blogger.com,1999:blog-2889313219288131984.post-42179297640291013232014-07-25T11:29:00.000-04:002014-07-25T11:52:41.290-04:00Sloppy Joes<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Working in the school system affords me the opportunity to travel a little bit more easily because my summer schedule is more lax. I still work, but I don't have a set schedule and can take my vacation at any point. Every summer since my parents and sister moved to the suburbs of Chicago seven years ago, I've tried to take a trip to visit them. Especially in the last few years, because my sister has started having children, and being a part of my nephews' lives is really important to me. Sadly, my husband doesn't have the same vacation time that I do, so most of my trips up north are solo. Since he and I both work two jobs, and he doesn't get home until after 8:30 every night during the week, I like to make things as easy as possible for him by leaving some already cooked and/or prepped meals.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Below is what I either cooked ahead of time or prepped and froze for him. Note: for side items, I left directions for steaming different veggies in the microwave. Easy peasy :o) </span><br />
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<ul>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pineapple salsa chicken bake: cook a </span><a href="http://www.cavemancafetally.blogspot.com/2014/06/golden-roasted-chicken.html" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" target="_blank">whole chicken</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">, then shred it and combine with 1 jar of pineapple salsa, 1/2 can of diced tomatoes, 2 ounces of green chilies, and 1 cup of pineapple. Top with your favorite cheese --if you can handle dairy-- and bake for 15-20 minutes at 350 until the cheese is golden and bubbly.)</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Chili pork pot roast w/ onions: place a 1.5-2 lb pork roast or loin and 1 small-medium sliced yellow onion in a freezer bag with 1 cup of beef broth, 1/2 can of diced tomatoes, 2 ounces of green chilies, 1 tsp of chili powder, 1 tsp of garlic powder, 1/2 tsp of cumin, and 1/2 tsp of onion powder. I left directions on the bag to place all ingredients in a crockpot on low for 6-8 hours. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Stir fry w/ fajita strips: place 1 lb of beef fajita strips in a freezer bag with 1 tbsp of coconut aminos, 1 tsp of garlic powder, 1 tsp of ginger. Then I bought a pre-chopped bowl of stir-fry veggies (broccoli, peppers, onion, mushrooms, bamboo shoots, baby corn) from Trader Joe's and left directions to heat 1 tbsp of coconut oil in a wok (or large sauté pan) on medium-high heat. When it's HOT, cook the strips for 2-3 minutes and then remove. Add the veggies w/ 2 tbsp of coconut aminos, 1 tsp of garlic powder, 1 tsp of ginger and cook until desired tenderness is reached. Add the meat back in and cook for 2-3 more minutes.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Organic ribeye: place steak in a freezer bag with 3 tbsp of mojo marinade, 1 tsp of worcestershire, and 1/2 tsp of 21 Seasoning Salute (Trader Joe's). You can pan sear (high w/ 1 tsp of coconut oil for 3-5 minutes on each side) or grill (on medium-high for 5-7 minutes on each side)</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Honey mustard chicken thighs - recipe in the <a href="http://www.amazon.com/The-Paleo-Kitchen-Finding-Cooking/dp/1628600101" target="_blank">The Paleo Kitchen Cookbook</a></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Simple Sloppy Joes (recipe below)</span></li>
</ul>
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<span style="color: #351c75; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Simple Sloppy Joes</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 5 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 25 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 30 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 2-3</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #0b5394;"><b>Special Tools</b></span>:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Large saute pan with deep sides</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><span style="color: #0b5394;">Ingredients</span></b>:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lb ground beef</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp Sugar free steak seasoning</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp Coconut palm sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 medium onion, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 medium pepper, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of red wine vinegar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of Worcestershire (sugar free if you can)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 can of organic tomato sauce</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of tomato paste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pre-made Paleo burger buns (Against All Grain has a recipe) or you can buy gluten-free buns.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><span style="color: #0b5394;">Instructions</span></b>:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place the pan over medium heat. Add the ground beef and let it start to brown. As you begin to break it apart, add the steak seasoning and coconut palm sugar and continue cooking.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Once the beef is almost all browned, add the onion, pepper, vinegar, and worcestershire and cook for 3-5 minutes until the veggies begin to soften. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the tomato sauce and paste and simmer on medium heat for 10-15 minutes. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place in an airtight container and store for up to a week. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Note: waiting until the next day to eat it is always better! All the favors really have time to meld. Check out what Danny texted me...he added cheese, lettuce, coleslaw, and cilantro to his Joes. I think he liked them!</span></div>
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Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-52692979255584389032014-07-11T09:50:00.001-04:002014-07-18T13:08:15.877-04:00Shrimp Scampi<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have a small victory to celebrate. Yesterday's metcon portion of the workout consisted of push-ups, ring rows, and ring dips. Ring dips have been something on my bucket list to accomplish unassisted since I started CrossFit. I've been using the same purple band to help me through the range of motion for at least two years. I arrived at the gym yesterday just before the class before mine started their workout and decided to go chat with the other athletes over by the rings while they set up for their WOD. I make attempts all the time to complete a strict ring dip, but to no avail. Well, yesterday, for the first time, it just happened! I couldn't believe it! I thought <i>No way this will happen again!</i> But sure enough, I tried again and I totally locked out and completed a second ring dip without any assistance! Three years of CrossFit and I can FINALLY do a ring dip. I did a couple more, just to be sure I wasn't dreaming, lol. Sadly though, when we got to the WOD, the push-ups put my ego in check and reminded me that being able to do them in isolation is one thing, but add in other movements and they become extra hard. Haha. So that purple band came out again to assist. But I still walked away yesterday with a great feeling. Hopefully when I walk back into the box today, I'll still be able to do them ;o)</span><br>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Switching gears on you, let's talk food! Pasta is one of those things that I really <i>want</i> to miss because I ate it so often growing up. But in truth, I really don't. It sits so heavy and makes me feel like garbage just thinking about eating it. I can't even tell you the last time I had a big bowl of pasta! But there are some beautiful dishes that just wouldn't be the same without noodles. I really like using zucchini noodles because it keeps the dish very light and adds a bright color to it. Toss them in a lemon-butter sauce with some shrimp scampi and <i>voila!</i> you've recreated a popular Italian dish. </span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br></span>
<span style="color: #351c75; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Shrimp Scampi with Zucchini Noodles</b></span><br>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 1 hour (inactive) 45 minutes </span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 15 minutes</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 2 hours</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 2</span><br>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Spiralizer, or julienne slicer (which will take a little longer)</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Colliander</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Large bowl the colliander will sit in</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Large saute pan</span><br>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #0b5394;"><b>Ingredients:</b></span> </span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large zucchini</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lb large wild caught shrimp, peeled, deveined, and tails removed.</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 1/2 tbsp of ghee, divided</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 garlic cloves, minced</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 small lemon, juiced</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of white cooking wine</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of fresh parsley, chopped or 1 1/2 tsp of dried parsley</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt</span><br>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Use the spiralizer to turn your zucchinis into noodles. If you don't have a spiral machine, you can use a julienne slicer to make your noodles. </span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Place the noodles into a colliander and sprinkle with salt to draw out the moisture. Let it sit for about 30 minutes. Then rinse and pat dry the noodles as best you can with paper towels. </span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Leaving the noodles in the colliander, place the colliander inside a large bowl (to collect the draining liquid) and place the bowl into the fridge for an hour. This allows you to have really dry noodles. Take them out and let them sit on the counter while you prep your garlic and lemon. </span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Place a large saute pan over medium-high heat and allow the pan to get hot. Add 2 tbsp of ghee.</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Toss in the garlic and move it around to let it become fragrant, about 30-45 seconds. </span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Add the shrimp and half the lemon juice. Saute until the shrimp are cooked through and the liquid has nearly entirely evaporated, about 3-4 minutes on each side. Remove the shrimp from the pan.</span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Deglaze the pan with the white cooking wine and the rest of the lemon juice. </span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Add the zucchini noodles and the remaining ghee. Toss well to coat and continue cooking until the noodles are heated through, about 3-5 minutes. </span><br>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. Return the shrimp to the pan and season with parsley and salt, to taste. Toss well to combine. Serve immediately. </span>Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-44711112238201350922014-07-10T23:27:00.001-04:002014-07-11T11:11:41.178-04:00Asian Ground Beef Stir-fry<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How was everyone's Fourth of July holiday weekend? Mine was super relaxing and a total blast! The hubs and I took off on a 7 hour drive for my in-laws on Thursday. They live down in Pembroke Pines...that's between Ft. Lauderdale and Miami if you don't know South Florida too well. AKA the land of crazy drivers, beautiful beaches, and O.M.G...Cuban food!! Let me count the ways I did NOT eat paleo this weekend. Thursday night was a plate of citrus chicken, rice, beans, a fried egg, a piece of REAL Cuban bread, and plantains maduros (ripe plantains...the sweet, sticky ones). Sweet Jesus, it was incredible. Friday morning, Papi brought home Cuban pastelitos (little pastries) with guava and cheese from the cutest authentic Cuban bakery in Pines, <a href="http://vickybakery.com/our-menu.php" target="_blank">Vicky Bakery</a>. Better than any sort of American pastry...EVER. I think I ate three. #sorrynotsorry. Then we ate vaca frita and grilled chicken wings for lunch...with more rice and beans. Though I will say, I was pretty reserved on my rice and beans portions since I didn't want to go off the deep end. Bahaha, too late! My in-laws make enough food to feed an army, so we got to eat leftovers for breakfast, lunch, and dinner...which again, I'm really not sorry about. Add an egg and anytime can be breakfast time! I made sure to get my fill of maduros before I left. Man, those little babies are dangerously delicious. All in all, I'd call it another successful trip down south. I'm sure you're thinking, B<i>ut wait Nicole, all you talked about was eating</i>? And to that I say,<i> Yeah, exactly. It's what I live for! </i>I guess I could tell you that the sunshine was also amazing, both in the pool and our three trips to the beach. Ahh, I miss the days when you didn't have to drive hours to get to a beach. My husband does too, which is why we went to the beach twice in one day. ...don't ask. #worthit </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Well because we didn't get back into town until late Sunday night, dinner had to be quick and easy on Monday after I went grocery shopping. Behold, ground beef stir-fry. Easy prep work, nothing overly complicated in the cooking process, but the flavors are awesome! </span><br />
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<span style="color: #351c75; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Asian Ground Beef Stir-fry</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbYcmutYXJlQRKTHtf3Rz3hyphenhyphenof5eTVOBHytbzhc4bv8x-u0tFh2ctAyRahJbByFmgKSDFUQXA1srqsxEem9LRWxSvh6mtR2YtcQZ2HKiBGZu85tl6HW5tyXjhBVxhVcmOw4SlrfV8NkI/s640/blogger-image-1433352895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbYcmutYXJlQRKTHtf3Rz3hyphenhyphenof5eTVOBHytbzhc4bv8x-u0tFh2ctAyRahJbByFmgKSDFUQXA1srqsxEem9LRWxSvh6mtR2YtcQZ2HKiBGZu85tl6HW5tyXjhBVxhVcmOw4SlrfV8NkI/s640/blogger-image-1433352895.jpg" /></a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 15 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 25 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 40 minutes</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Large saute pan</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lb of grass-fed beef</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 large onion, sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 red bell pepper, sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 yellow bell pepper, sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 green bell pepper, sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 heads of baby bok choy, sliced, about 1 cup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of sliced mushrooms</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 carrots, sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of ghee or fat of your choice</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of minced garlic</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of minced ginger</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup of coconut aminos, divided</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of rice vinegar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of fish sauce</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper, to taste</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Place the sauté pan over medium-high heat and melt the ghee. Add the garlic and ginger and stir around until fragrant, about 30-45 seconds. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Add the beef and begin browning the meat, breaking it up into small bites with a wooden spoon. Season with salt and pepper.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. When it's nearly cooked through, add in 2 tbsp of coconut aminos, the rice vinegar, and the fish sauce. Continue sautéing until the meat is no longer pink. Strain off the beef onto a plate and set aside, leaving the fat and juices behind.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Add the onion, peppers, carrots, and mushrooms to the pan and move around to coat in the juices. Season with salt and pepper. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Add the remaining 2 tbsp of coconut aminos and continue sautéing for 7-10 minutes. Add the bok choy and continuing cooking until the leaves begin to wilt.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Return the beef and any juices that settled on the plate back into the pan and stir well to combine. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Enjoy with some chop sticks. You'll just feel more cultured ;o)</span>Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-76283688273210501162014-07-10T20:44:00.000-04:002014-07-11T09:59:07.951-04:00Balsamic Maple Glazed Wild Alaskan Salmon<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I had an interesting conversation this evening. Typically when newcomers come in to inquire about CrossFit and the facility, there's one, maybe two people...friends or a couple. Well today a family of four shuffled in; mom, dad, a teenage older daughter and teenage son. As they came in, both trainers were busy with other athletes, I decided to introduce myself and see what they wanted. Mom spoke up first and said they were in vacationing in Georgia and decided to drive down and check out college campuses, however, the daughter's main concern was actually what the [CrossFit] boxes were like in town. That should have been my first clue that they were already super into CrossFit, but clearly I'm oblivious to things like that, so I started on my story about the history of our box, our other locations, the set up of our classes and how they run, etc. Come to find out, both kids have been doing CrossFit for like two years and the daughter is looking into getting her L1 certification! How cool is that?! Not even out of high school and kicking ass already! She goes on to talk about how she competes and just finished a competition last weekend down in West Palm Beach. She's already a little badass in my book. They haven't made any decisions yet on where she wants to go to school, but somewhere away from home (Port St. Lucie). I hope she heads our way. I'd love to be able to see her in action. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In other news, this salmon is also badass. Make it soon. It's delicious! That is all. :o)</span></div>
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<span style="color: #351c75; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Balsamic Maple Glazed Wild Alaskan Salmon</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhT0-RbmCORiG2WZZs-aWlmqq8sGbiKTfqDZKc9OaAIz0EUsa58cLALXrx8yY5TMePZ-eQy_xV1ojktLi809psmVw3YFu-VKRqul8ncB6Pic8jrHWGt-islc7A2batsPTdQ9H_FnOcufs/s640/blogger-image-1672444791.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhT0-RbmCORiG2WZZs-aWlmqq8sGbiKTfqDZKc9OaAIz0EUsa58cLALXrx8yY5TMePZ-eQy_xV1ojktLi809psmVw3YFu-VKRqul8ncB6Pic8jrHWGt-islc7A2batsPTdQ9H_FnOcufs/s640/blogger-image-1672444791.jpg" /></a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 10 minutes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 15 minutes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 25 minutes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 2-3</span></div>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Small bowl</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Basting brush</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Foil lined baking sheet</span></div>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 wild salmon steaks, about 6-8 ounces each, skin left on</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of extra virgin olive oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of balsamic vinegar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of dark grade maple syrup</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of garlic cloves, minced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of dijon mustard</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper</span></div>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1.Preheat the oven to broil on low. Make sure the rack is positioned in the middle of the oven, at least three rungs down.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Rinse the salmon under cold water and pat dry. Then put them skin side down onto a foil lined baking sheet and season with salt and pepper to taste.*</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. In a bowl, add the oil, vinegar, syrup, garlic cloves, and mustard. Mix well to combine. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Use a basting brush to coat the tops and sides of the salmon, reserving more than half of the glaze.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Put the baking sheet into the oven and broil for 5 minutes. Then brush the glaze onto the salmon again. Repeat after 5 more minutes. Remove from oven and let it rest for 2-3 minutes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serve it up with your favorite veggies. I sautéed up some butternut squash and zucchini and also steamed a head of broccoli. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">*If you or your significant other freaks out about fish skin like mine does, I will say it's much easier to remove once the salmon is cooked. Just hold down one of the corners with a fork or knife and slowly start lifting it up. It should come off fairly easy. </span></div>
Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-42238119570924329012014-06-28T23:09:00.001-04:002014-06-29T09:57:01.258-04:00Cafe Mocha Ice Cream<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">There are a lot of things I love about living in Florida. Beaches. We have some of the most incredible beaches in the nation. Entertainment is another. We have theme parks...and LOTS of them. Nature. There are beautiful national parks to hike and camp in. Friends and family. Most of mine are in this great state. And it's not called "the sunshine state" for nothing. Florida is well known for its gorgeous weather. I mean hell, people move here all the time for the sunshine. But it can get H-O-T. Today for example, we reached record temperatures for this time of year, 97 degrees with a heat index between 105-110. Ironically, and most unfortunately, our A/C unit has stopped blowing cold air in our house. The repair man isn't able to come until tomorrow. So last night and tonight we're just swirling around warm air in our home. Thankfully, the downstairs isn't unbearable. We live in a two story house and hot air rises (science!) But upstairs? O-M-G. It's a damn sauna. The thermostat is reading 90 degrees IN MY HOUSE. And tomorrow it's suppose to be hotter. Needless to say, I'll be leaving early to get our grocery shopping done in the A/C and then counting down the minutes until the repair man comes. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Meanwhile, in an effort to stay cool, I decided to make a dessert for my husband and I combining two things I love, chocolate and coffee! Danny's exact words: "Mmmm honey! Like the cuisinart, this investment has already paid for itself! This is delicious" That's my hubs! You can scoop it into a bowl or stuff it between two paleo cookies. That's what I did! Don't judge me. I deserved it. </span><br />
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<span style="color: #351c75; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Cafe Mocha Ice Cream</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TF1qQzQMDDYKpoHzLKpCYbD_mCsUP2doQXKKiRKzoRpzXxK3dZErAme7rcfMmVKLSPbCuhq-dVUI6slUDOk46OfATlsxykpJr1l88z5uypeLFKQ3gD_5EtdCnN19SYOpxw07Yi-PogM/s640/blogger-image--55979744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TF1qQzQMDDYKpoHzLKpCYbD_mCsUP2doQXKKiRKzoRpzXxK3dZErAme7rcfMmVKLSPbCuhq-dVUI6slUDOk46OfATlsxykpJr1l88z5uypeLFKQ3gD_5EtdCnN19SYOpxw07Yi-PogM/s640/blogger-image--55979744.jpg" /></a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 35 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 35 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 3-4</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Large mixing bowl</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Whisk</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ice cream maker</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 </span><span style="background-color: white; line-height: 20px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(13.5-ounce) can full-fat coconut milk</span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> (Badia is my new favorite!)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup of cold brewed coffee (I got mine from Trader Joe's)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of unsweetened cocoa powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of organic raw honey</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7-10 drop of liquid chocolate Stevia</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of vanilla extract</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of pink himalayan sea salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup of enjoy life chocolate chips</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Whisk together the coconut milk and coffee and then carefully add the cocoa powder and whisk until well combined. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Then add everything else except the chocolate chips and continuing whisking, making sure the honey is well incorporated. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Add the contents to the ice cream maker and follow the manufacturer's instructions. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. In the last 5 minutes, add the chocolate chips. </span>Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-77935095303448611902014-06-28T21:48:00.000-04:002014-07-11T11:11:52.513-04:00Golden Roasted Chicken<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This week was brutal at the gym. My husband and I both woke up Friday and were convinced that our arms were just not attached to our bodies. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Monday we did Fran. Always a torturous, fun WOD. Yes, I used those two adjectives in the same sentence. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tuesday we did shoulder press work and a 14 minute AMRAP of 100 doubleunders and 5 deadlifts at 75% of our 1RM. Who needs their calves anyway. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wednesday was heavy back squats and a 10 minute AMRAP of Cindy. More pull-ups. Yay! </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Thursday we did a Bear Complex.</span><br />
<span style="background-color: white;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is one cycle:</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white;">1. Power Clean</span><br style="background-color: white;" /><span style="background-color: white;">2. Front Squat</span><br style="background-color: white;" /><span style="background-color: white;">3. Push-Press</span><br style="background-color: white;" /><span style="background-color: white;">4. Back Squat</span><br style="background-color: white;" /><span style="background-color: white;">5. Push-Press</span><br style="background-color: white;" /><span style="background-color: white;">We do that cycle seven times for one round and</span></span><span style="background-color: white;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> 5 rounds total. If we put the bar down during any of the seven cycles, we had to complete ten burpees before continuing. Misery. Absolute misery. Props to those athletes that never put the bar down. That damn sure wasn't me! But I finished with a cheer squad around me, which is always nice. </span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white;">And we finished off the week with a descending ladder of bench press 10-1, coupled with a 250m run between each set.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But I'm not complaining. I made it through and I know I'm better for it! </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hard work calls for hearty meals. This chicken turned out so amazingly flavorful and juicy. Sometimes the breast can get dry, but not this bird! By rubbing the seasoning and butter under the skin, and stuffing the cavity, it stayed nice a moist (stop grossing out at that word...lol). I also cut up a few carrots and roasted those with the chicken, but you can make whatever side you want with it. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #351c75; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Golden Roasted Chicken</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 20 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 1 hour 30 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 1 hour 50 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 3-4</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Roasting pan</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Kitchen twine</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Small bowl</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4-5 pound free range organic whole chicken, at room temperature</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large onion, sliced into thick rings</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 garlic cloves, peeled and smashed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large or 2 small lemons, cut into 1/4 inch slices</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of grass-fed butter, divided (I like Kerigold) and at room temperature</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of Trader Joe's 21 Seasoning Salute</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3-4 sprigs of fresh thyme</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="background-color: white; font-size: 16px; line-height: 22px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 425 degrees. </span></span><br />
<span style="background-color: white; font-size: 16px; line-height: 22px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Remove and discard the giblets from the chicken cavity. Rinse the chicken inside and out under cold running water. Dry chicken with paper towels. </span></span><br />
<span style="background-color: white; font-size: 16px; line-height: 22px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper.</span></span><br />
<span style="background-color: white; font-size: 16px; line-height: 22px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Insert the garlic, lemon slices, and thyme into the chicken. </span></span><br />
<span style="background-color: white; font-size: 16px; line-height: 22px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Place the onion slices down into the roasting pan and lay the chicken down on top. </span></span><br />
<span style="background-color: white; font-size: 16px; line-height: 22px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Bring chicken legs forward, cross them, and tie together.</span></span><br />
<span style="background-color: white; font-size: 16px; line-height: 22px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. In a small bowl, mix 1 tbsp of butter with the 21 seasoning salute. Use your fingers to massage this <b>under</b> the skin of the chicken without tearing it. </span></span><br />
<span style="background-color: white; font-size: 16px; line-height: 22px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Rub the other tbsp of butter over the entire surface of the chicken and sprinkle with salt and pepper. </span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 22px;">9. Place the roasting pan in the oven and </span><span style="background-color: white; font-size: 16px; line-height: 22px;">roast for 45 minutes. Then turn the heat down to 400 and continue roasting, 45-60 minutes, until skin is deep golden brown and crisp and the juices run clear when pierced. </span></span><br />
<span style="background-color: white; font-size: 16px; line-height: 22px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span></div>
Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-49399275346400852782014-06-28T09:12:00.001-04:002014-06-29T09:55:22.456-04:00Dill-Tarragon Chicken Salad<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I love summer! Everything just seems to slow down a little and it gives me a chance to enjoy the things I don't have time for during the hustle and bustle of the school year. And even though I'm finding that I'm waking up around the same time every day, it's giving me a chance to really enjoy my mornings sipping on coffee or chai leisurely, watching Today on NBC. Even going to work doesn't seem like work. I'm able to tackle jobs one at a time without interruptions. But probably my most favorite thing about summer so far has been my ability to get creative in the kitchen. I can't seem to get enough of those smoked grilled chicken burgers, I branched out and tried two new vegetables that I ended up loving, collards (that were crispy, not slimy...I don't do slimy very well) and bok choy (which went into this amazing Vietnamese Paleo pho soup). Those will definitely have to make an appearance on the blog soon, so keep a look out. I also roasted a beautiful chicken last week that came out golden and crispy on the outside and completely moist and juicy on the inside. My husband and I devoured most of the 4 pound bird the first night. I have been craving a good chicken salad though, so I purposely saved some of it and made this wonderful chicken salad the next day. There is something about tarragon and almonds that I can't get enough of, but the fruit and bacon just put it over the top for me! It's really hard to share, so if you're planning to, make sure you divide it out right away or you may end up eating the whole thing right out of the bowl...like I did!</span><br />
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<span style="color: #351c75; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Dill-Tarragon Chicken Salad</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DnD0Uzb9o5kSl9km8u2wE0fLbHi043tAn5cfyUY7uCwiKROpG2Sz3mM5eMC-nJHMrkW4D2fcvkpZCw5AbS_uASJOM7lyC_SMMuvg5w0KtUej46aM618PulRUNRZ5OcbJ_DgA_OuhxWI/s640/blogger-image-1620037169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DnD0Uzb9o5kSl9km8u2wE0fLbHi043tAn5cfyUY7uCwiKROpG2Sz3mM5eMC-nJHMrkW4D2fcvkpZCw5AbS_uASJOM7lyC_SMMuvg5w0KtUej46aM618PulRUNRZ5OcbJ_DgA_OuhxWI/s640/blogger-image-1620037169.jpg" /></a></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 35 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 35 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 2</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mixing Bowl</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cups of shredded leftover <a href="http://cavemancafetally.blogspot.com/2014/06/golden-roasted-chicken.html" target="_blank">golden roasted chicken</a></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup of paleo mayo (I used a variation similar to <a href="http://nomnompaleo.com/post/3440774534/paleo-mayonnaise" target="_blank">this</a>)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 strips of crispy bacon, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 celery stalk, thinly sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 an apple, diced (I used a pink lady and left the skin on)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of dried cranberries, sugar free</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12 grapes, halved</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup of sliced almonds</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tbsp of dried dill</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tbsp of terragon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of sea salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of cracked black pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Combine the chicken, mayo, and bacon in a large bowl and toss with a spoon to mix well.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Add the celery, apple, cranberries, and grapes and stir again until coated.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Add the seasonings and mix well.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Cover and let the chicken salad chill in the refrigerator for at least 30 minutes to allow the flavors to combine.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Eat right out of the bowl or serve in lettuce cups.</span>Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-41221291148486110842014-06-20T09:16:00.000-04:002014-06-20T09:16:31.369-04:00Berry Vanilla Bean Ice Cream<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I spent most of my morning at the dentist office yesterday. Originally I was just suppose to be there for a quick check-up and cleaning. But a couple of weeks ago I was eating dinner and bit down on something hard. Turns out it was a piece of my tooth from my back bottom molar! What in the world?!?! I was eating sautéed cabbage for goodness sakes! CABBAGE! Probably one of the softest foods in the world. My dentist said that over time the tooth enamel can wear down and the slightest thing can be enough to cause it to chip away. It's been super sensitive to liquids, especially cold ones! The earliest they could squeeze me in to repair the tooth was the day of my cleaning, so I've been living with a sensitive tooth for a couple of weeks. Long story short, my tooth is all better and I celebrated by creating a new ice cream flavor that's dairy-free and delicious! I've just come off another sugar detox, so there isn't a lot of extra natural sugar either, but I promise it's plenty sweet all on it's own. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #351c75; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Berry Vanilla Bean Ice Cream</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGLRj4BMc3AFSTATosrVmlcawG3nQtiOX5dN2AO8i3Ot8JCkkpwqe6i_XAPb6S4mYIvbQJN69INfFf5iBGtBlNhErif8Qr62VJMKjOWCQ6x419h5OJooETOv74z0ftG9JiSB-oqec7Ms/s640/blogger-image-1046153851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGLRj4BMc3AFSTATosrVmlcawG3nQtiOX5dN2AO8i3Ot8JCkkpwqe6i_XAPb6S4mYIvbQJN69INfFf5iBGtBlNhErif8Qr62VJMKjOWCQ6x419h5OJooETOv74z0ftG9JiSB-oqec7Ms/s640/blogger-image-1046153851.jpg" /></a></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 2 hours</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 15 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 2 hours + 15 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 4-5</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Blender or food processor</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Medium sauce pan</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ice cream maker (or bread pan)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 (13.5-ounce) can full-fat coconut milk</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of blueberries</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of blackberries</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp of lemon juice</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 vanilla bean, seeded</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 heaping tablespoon of raw honey</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large egg yolks, whisked</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Take the first six ingredients and put them into a food processor, or blender, and mix until well combined. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Pour the mixture into a medium sauce-pan on medium heat, and stir in the egg yolks, whisking constantly until a low boil begins. About 15 minutes. Then remove immediately from the heat. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Allow the mixture to cool slightly and then transfer to a covered dish/bowl and place in the refrigerator until it is completely chilled. I let mine chill for over an hour. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Pour the contents into your ice cream maker and follow the manufacturer's instructions. Mine took about 25-30 minutes to reach the desired consistency. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Scoop out some ice cream and top with a couple of blueberries. Eat up buttercup!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">*If you don't have an ice cream maker, pour it into a bread pan and put in the freezer for at least two hours. Take it out and use an ice cream scooper to serve. You might need to let it sit out for 5-15 minutes if it is too frozen to scoop. </span><br />
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Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-36600863396809718982014-06-11T10:42:00.001-04:002014-06-11T10:42:15.342-04:00Spicy Ginger Garlic Chicken<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The heat and humidity yesterday was absolutely horrendous! Some days I can't believe I choose to work out at 3:30 in the afternoon. By the end of the hour, I've basically taken a sweaty shower, because my clothes are drenched. It's gross. But I wouldn't change it for anything! I love my CrossFit family and how hard we all work together. Lately I've been rowing a lot more before class, because one of our trainers rocked my world with some rowing techniques that are actually improving my stamina. I also committed myself to 100 lunges a day, with at least 75 of them being weighted, throughout this most recent sugar detox. So that was my own personal warm-up. Then we had a fun little mini-WOD as our group warm-up that went like this:</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 20 sec. hold wall climbs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5-10-15-10-5</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Kettlebell swings</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sit-ups</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Walking lunges with a PVC pipe</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Followed by 400m run </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">After our mobility session, we completed a 20 minute AMRAP of:</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5 hspu on the parallettes (which I scaled down to using plates for my deficits)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10 toes-through-rings (I did SO much better this time because I actually got the hang of the back swing)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">15 med. ball cleans</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Needless to say, it was a fast paced day and lots of sweaty monsters running around. By the time I finished training and got home, I was famished! Thankfully, dinner was quick and easy, but super tasty. I really enjoyed the combination of the sweet onions with the spicy chicken, and the cabbage was a last minute idea to add crunch and some beautiful color!</span><br />
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<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Spicy Ginger Garlic Chicken</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCoqrvjrzzrOFT-5b57AqTJYV687mUO3eJEe-Gt69xkqe6B2H1KDZYO1JEeiIuPmf_-IY56pfnKRgLWURhbAQ9aBZ-G_wKU6AYaA-3pBj6ycYVg0AZ3gI3Az0Au_qjxqU-ja1h7iFQO0/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCoqrvjrzzrOFT-5b57AqTJYV687mUO3eJEe-Gt69xkqe6B2H1KDZYO1JEeiIuPmf_-IY56pfnKRgLWURhbAQ9aBZ-G_wKU6AYaA-3pBj6ycYVg0AZ3gI3Az0Au_qjxqU-ja1h7iFQO0/s1600/photo+2.JPG" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 10 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 20 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 30 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 2-3</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Large saute pan</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Splatter screen, optional but recommended</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Small bowl</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 pounds of organic free-range boneless skinless chicken thighs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of bacon fat (or other fat of your choice, but bacon gives it GREAT flavor)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 medium-large sweet onion, sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 of a head of red cabbage, sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large garlic cloves, minced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of freshly grated ginger</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of coconut aminos</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of fish sauce</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of sriracha sauce</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">a pinch of red pepper flakes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">green onion, chopped to garnish</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions: </b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Heat your fat in a pan over medium-high heat.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Season your chicken with salt and pepper.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. When the fat is hot, add the garlic and ginger and let it sauté until fragrant, about 30 seconds.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lay the chicken top side down in the pan for 5-7 minutes until it gets golden brown and slightly crispy. *Try not to move it around in these first few minutes and use the splat screen if the bacon fat starts to pop.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. While the chicken is cooking, cut your onion and cabbage. Also, in a small bowl combine the coconut aminos, fish sauce, sriracha, and red pepper flakes. Set aside.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Flip the chicken and add the onion to the pan. Cook for about 5 minutes until the onions begin to soften. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Add the sauce from the small bowl and allow it to cook into the onion and chicken for another 5 minutes or so. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. In the last few minutes, add the cabbage and cook until it begins to wilt.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Top with chopped green onions as a garnish. I served mine with some sautéed butternut squash and zucchini. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">NOTE: I cooked boneLESS chicken. If you still have the bone in when you cook your thighs, it will take much longer, like at least 30 minutes, so you won't want to add your onions and cabbage until much later.</span><br />
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<br />Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-39365327658463816162014-06-09T13:30:00.000-04:002014-07-09T16:01:21.439-04:00Sweet Potato Ice Cream<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Confession. I definitely have a bit of a sweet tooth. Well, maybe it's not a confession. I don't think it's much of a secret. One of my favorite treats is ice cream. Who doesn't love ice cream? Sadly, my stomach doesn't allow me to have much dairy these days without immediately cramping afterwards. I can't tell you the last time I had Nuberri (my favorite frozen yogurt place in town). But it doesn't mean I don't want it! So my latest obsession has been wanting to make homemade paleo ice cream, but my lack of equipment kept me from trying it out (Yes, I know I don't need an ice cream maker, but how much more fun would it be?!). Well, my husband surprised me with one two weeks ago, but I had just started another sugar detox! ARRRGGHH! Luckily though, I came across a recipe that was 100% approved for my detox. I changed it up a bit to accommodate the items I had in the pantry. For those that are not on any sort of detox and would rather this be a bit sweeter, just add 2 tablespoons of honey in with step 5.</span><br />
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<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Sweet Potato Ice Cream</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 2 hours</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 2 hours</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 4-5</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Foil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ice Cream Maker</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Small pot</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the ice cream:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 medium sweet potato (about two fists in size)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 14oz can of full-fat coconut milk (contents should be liquidy, not solid)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of cinnamon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of pumpkin pie spice</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of sea salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the topping:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 tbsp of coconut oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup chopped pecans</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup chopped walnuts</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of cocoa nibs (you can find these at Earth Fare or Whole Foods)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of cinnamon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp of sea salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat your oven to 400 </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Poke your sweet potato several times with a fork, wrap it in foil so the juices released don't make a mess in your oven, and bake it for 35-40 minutes. The longer it bakes, the sweeter it will be.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Remove the foil and let it cool enough to where you can handle it without burning your fingers. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Remove the skin and put the sweet potato and the can in the processor and blend until smooth. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Add the spices and blend again. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Put the mixture into the fridge and allow it to cool for 30 minutes to an hour, depending on how warm it is. It needs to be cold when you add it to the ice cream maker.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Add the contents according to your ice cream maker's manufacturer's instructions.* (Mine said add it to the freezer bowl and turn it on, allowing it to spin until desired consistency is reached. That was about 25 minutes for me.)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. While the ice cream is being churned, take out a small pot and melt the oil over medium-low heat. Add the pecans and walnuts and mix them around in the coconut oil until they become fragrant, about 2-3 minutes. Add the cocoa nibs, cinnamon and salt and continue stirring to prevent burning for a few minutes until everything is coated well. Remove from heat and set aside.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. Have a scoop or two of ice cream and top with your cinnamon-y nut mixture!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">*Note: If you don't have an ice cream maker, when you get to step 6 pour the contents into a bread pan and freeze it for about 2 hours. Jump to step 8 when you're taking it out of the freezer. You may need to let it thaw a bit before being able to scoop it, so this is the perfect time to work on step 8. </span></div>
Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com2tag:blogger.com,1999:blog-2889313219288131984.post-64467022969725265312014-06-06T14:45:00.000-04:002014-06-06T14:45:57.505-04:00Smoked Cilantro Chicken Burgers<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I am a big fan of chicken in all ways. Even prior to becoming such a health nut, I was inclined to order a chicken sandwich over a burger because I thought it was the healthier alternative. However, I've come to learn that most places don't serve very good quality chicken. Don't even get me started about certain places and their willingness to sell us meat that came from headless chickens from all of the junk they're injected with to plump them up! Eww. It's seriously disturbing. So I stick to my homemade creations for the most part. But a plain Jane chicken sandwich can be kind of boring. Well, I started thinking about how I could spice it up a bit. One of the spices in my cabinet that gets overlooked a lot because of it's powerful flavor is smoked paprika. It's really good, but I hadn't quite figured out a good way to incorporate it unless I was making BBQ. Well...You guys! I can't believe how well this worked out. The flavor is amazing and I am really excited to share it with you all. So without further ado, I give you...</span><br />
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<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Smoked Cilantro Chicken Burgers</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 25 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 20 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 45 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 3-5 (mine yielded 5, but I ate 2 and my husband ate 2)</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Food processor</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Big bowl</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 organic chicken breasts</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 medium sweet potato, steamed and skin removed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of garlic powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp of smoked paprika</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp of onion powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of paprika</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of dried basil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of fresh cracked pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 red bell pepper, thinly chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 oz. of crumbled goat cheese</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 tbsp of fresh cilantro</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of chives, thinly chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lime, juiced</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Intstructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Put the first 7 ingredients into a food processor and turn it on until the ingredients are well combined. *NOTE: I did this in TWO batches so as not to overcrowd the processor. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Using a spatula, remove the chicken mixture from the processor into a large bowl and fold in the red bell pepper, goat cheese, cilantro, chives, and 1/2 the lime juice. It looks really gross, but trust me it will turn out GREAT!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLa3yIslkIxT4Apuke5Dg7uJc9-YA6ChSSs5vUTBd4qMV553riu9vnoUQ1h4ugCQCpI3jkL0mYDBfWsit1aZyXs9a2EEMQ3MjOhuQ_Ba1bQXPuAKYlChYlmK7AH18X5CxHFIrs6uhfUuc/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLa3yIslkIxT4Apuke5Dg7uJc9-YA6ChSSs5vUTBd4qMV553riu9vnoUQ1h4ugCQCpI3jkL0mYDBfWsit1aZyXs9a2EEMQ3MjOhuQ_Ba1bQXPuAKYlChYlmK7AH18X5CxHFIrs6uhfUuc/s1600/photo+1.JPG" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Put the mixture in the freezer while you go and heat up your grill on about 400. It just makes the chicken a little easier to work with.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Remove the bowl from the freezer and make the patties. My meat yielded 5 patties. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Put them on the grill and turn every 5 minutes for 20 minutes to prevent sticking. Squeeze some lime juice onto the top of the patties every time you turn them. (Ignore the 1/2 eaten one my husband and I were taste testing!)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3aOGt27ab5nZz4Jx-w5bly6CGHd2NZ9cXS5MmEdaT9CHvbUh7X33Hh5E9mp2uDBu_Lq6GoyrXzzxZt3s3zyuGPwj_wXbT8CFaLzd5Brv-ZX5b4hXRg5b_ZszFr4rIKjpX6Ssk-fwE9Rk/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3aOGt27ab5nZz4Jx-w5bly6CGHd2NZ9cXS5MmEdaT9CHvbUh7X33Hh5E9mp2uDBu_Lq6GoyrXzzxZt3s3zyuGPwj_wXbT8CFaLzd5Brv-ZX5b4hXRg5b_ZszFr4rIKjpX6Ssk-fwE9Rk/s1600/photo+4.JPG" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. That's it! Top with whatever you want. I had tomato, avocado, and hot sauce. My husband went all out and put cheese and a bun in addition to what I had. Next time I'm adding bacon and a fried egg!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xOE47zRAq3Gi5FRE19b6DhburEr-OLmv5PDmxfqFGHCdMYbtggQCeKEkPHaYsTghowVUvJ-KurZ46cRedEJ6INM5glULIsa7A9eczLQT1RyoubYvAGOLzRGpUHzuHpV0Tzcld9FHpL4/s1600/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xOE47zRAq3Gi5FRE19b6DhburEr-OLmv5PDmxfqFGHCdMYbtggQCeKEkPHaYsTghowVUvJ-KurZ46cRedEJ6INM5glULIsa7A9eczLQT1RyoubYvAGOLzRGpUHzuHpV0Tzcld9FHpL4/s1600/photo+2.JPG" /></a></div>
<br />Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-87779854696759397182014-06-05T10:13:00.001-04:002014-06-05T10:13:14.963-04:00Seared Scallops and Hibachi Style Vegetables<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I can remember back to the days of being asked "where do you want to go for your birthday?" and the answer was almost always Red Lobster or Shogun. As I got older, Shogun almost always won out because who doesn't love dinner and a show?! Then a newer place opened a little closer (and cheaper) to us called Sushi Rock and that became a more frequented dinner spot for our family of six...so much so I'm pretty sure the owner recognized us whenever we came to eat! They have this shrimp sauce that is out of this world good, but I know, without even asking, that it's not good for me. Haha. Never mind the quantity of food we would get. I pretty much always left thinking I didn't have room for anything else and I wouldn't be able to eat again for days! Luckily, this recipe is filling, but won't make you feel ill afterwards. It's got lots flavor without the guilt. </span><br />
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<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Seared Scallops and Hibachi Style Vegetables</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2FM6hSvb3UFTOgM-5eYvGejcOOxsiRTr-D1ijoTWmBBgcRwYqz4FQsBAcv9J2bMZAWXoa5YpETgMwk-YjFaEAE0hmg1FrlzZeVbey60YqnMzMOO0YAHW9aOjRe5I60hKX2IKpMYSvhA/s1600/photo%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2FM6hSvb3UFTOgM-5eYvGejcOOxsiRTr-D1ijoTWmBBgcRwYqz4FQsBAcv9J2bMZAWXoa5YpETgMwk-YjFaEAE0hmg1FrlzZeVbey60YqnMzMOO0YAHW9aOjRe5I60hKX2IKpMYSvhA/s1600/photo%5B1%5D.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiem1iBaQoifK8_Nsum3T1E6Z-Dx64lPeXWZwR1UJHihE1AhyAqFLQbOqEm-5NWor2AOh9wGAd-arUNA_2_NnlYqjg6e5KJ54mSq1fLQUZL9o2mR544O-LuG-HzhS0ORYM2Jhnsr8iok9c/s1600/photo%5B2%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiem1iBaQoifK8_Nsum3T1E6Z-Dx64lPeXWZwR1UJHihE1AhyAqFLQbOqEm-5NWor2AOh9wGAd-arUNA_2_NnlYqjg6e5KJ54mSq1fLQUZL9o2mR544O-LuG-HzhS0ORYM2Jhnsr8iok9c/s1600/photo%5B2%5D.JPG" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 15 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 15 minute</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 30 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 2</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large saute pans</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the scallops:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pound of sea scallops</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tbsp of ghee</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tbsp of coconut </span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">aminos</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the vegetables:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 medium zucchinis </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 medium-large yellow onion</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large carrot</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 oz of sliced mushrooms</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of sesame oil</span><br />
1<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> tbsp of coconut </span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">aminos</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp of sesame seeds</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of ground ginger</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of garlic powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of toasted sesame oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper, to taste</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Prep your vegetables. Cut the zucchinis in half length wise, and then cut each half into quarters length wise. Then I chopped those into about inch long pieces or so. For the onion, cut the ends off, then cut the onion in half horizontally and chop each half into thick half rings. Then cut the half rings into thirds. For the carrot, peel and cut at a slanted angle. For the mushrooms, I chopped them at least in half or slightly smaller if they were bigger pieces. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">*You can cut the vegetables however you want. I just liked the idea of making them look like they do in the restaurant. </span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2. Prep your scallops. Rinse under cold water and pat dry them with paper towels. Sprinkle one side with salt and pepper. Set aside. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Heat one sauté pan with 1 tbsp of sesame oil on medium-high heat (around 7). When the oil is hot, add the onion, carrot and mushrooms and begin moving the vegetables around. Add the ginger, garlic, salt and pepper. Saute for 2-3 minutes. Add the zucchini and coconut aminos and continue cooking for another 3-5 minutes. You want the vegetables to still be slightly crunchy, but cooked through. In the last minute, add the toasted sesame oil for some extra flavor. Sprinkle the top with sesame seeds.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Meanwhile, heat 1 tbsp of ghee into the other sauté pan and allow it to melt on medium-high heat for 2-3 minutes. Add the scallops to the pan, seasoned side down. Use the plat screen if the ghee starts to pop a little. Cook for about 3 minutes. Flip them over and add 1 tbsp of coconut aminos to the pan and cook for an additional 3 minutes. *Don't overcrowd the pan or you'll steam the scallops. You might need to cook them in two batches, in which case you'll just put 1/2 the ghee and 1/2 the coconut aminos in the pan each time. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Pile the veggies high and add the scallops on top! Devour. It's scrumptious!!</span>Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-5143832630069540512014-06-03T09:48:00.003-04:002014-06-03T09:48:24.905-04:00Cilantro-Lime Sweet Potato BLTA Sliders<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Living a paleo lifestyle for the last few years has meant giving up bread, something I use to eat more than my fair share of growing up. I can easily name some of the restaurants that had some of the best bread and rolls I loved so much. Quincy's "Big Fat Yeast Rolls" was probably my favorite place until they went out of business in my city. But after giving up bread for such a long time, there aren't many days now where I say, "I wish I had a piece of bread with this." Now I look at it and realize that it's just a filler and isn't providing any real nutritional sustenance. However, there are certain foods that are kind of hard to eat without slapping it between two ends, like a BLTA for example! I suppose a lettuce wrap would do, but using sweet potato rounds adds flavor and cuteness! </span><br />
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<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Cilantro-Lime Sweet Potato BLTA Sliders</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 15 minutes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 30 minutes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 45 minutes</span></div>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Grill</span><br />
<a href="http://www.amazon.com/06032X-Platinum-Prestige-Stainless-Topper/dp/B00008DHPC/ref=pd_sim_sbs_lg_6?ie=UTF8&refRID=0PXH4MZ1RYWHS0YWRZ40" target="_blank"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Grilling tray</span></a><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Foil lined baking sheet</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Small bowl</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sauce brush</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12 Toothpicks</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 medium sweet potatoes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 strips of bacon, cut into 1/4 pieces</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 medium tomato, thinly sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 ripened avocado, thinly sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of lettuce (I used spring mix)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of extra virgin olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">juice of 1 lime</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 and 1/2 tbsp of cilantro, finely chopped</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat the oven and grill to 375 degrees. *Put the grilling tray onto the grill about 2-3 minutes before you add the sweet potatoes to give it a few minutes to heat up.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Place the bacon on the foil lined baking sheet and bake for 13-16 minutes until crispy. Remove from oven and drain on paper towels.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Mix the evoo, lime juice, and cilantro into a small bowl.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Cut the sweet potatoes into 1/2 inch pieces. I got 12 slices from each sweet potato.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Lay the sweet potatoes out and brush on one side with the the oil mixture.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Place the sweet potatoes brushed side down onto the grilling tray and on the grill. Grill for about 5-7 minutes, brushing the other side with the oil mixture and then turning and grilling again for another 5-7 minutes. The sweet potatoes are done when you can stick a fork easily through them.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Build your sliders with one slice of sweet potato on the bottom, then top with a piece of bacon, tomato, avocado, a piece or two of spring mix, and then another sweet potato slice. Use a toothpick to hold it all together. I served mine with some <a href="http://cavemancafetally.blogspot.com/2014/06/raw-veggie-slaw.html" target="_blank">raw veggie slaw</a>!</span><br />
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<br />Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-83905426607991621722014-06-02T14:17:00.001-04:002014-06-02T14:17:21.632-04:00Raw Veggie Slaw<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It's amazing how much you can accomplish when you can't sleep! I was up yesterday morning before the sun was. Knowing I wasn't going back to sleep, I made my way downstairs with our dog, Lucas, to let him outside. It was so early I had to manually turn my Keurig on, instead of the usual auto start at 7 AM. I spent the next hour or so sipping on Ultra Spiced Chai, watching the sun rise, and planning our meals for the week. Such a great way to start the morning. I've got a few brand new meals I'm going to test out this week and will share if I decide they are share worthy (AKA delicious), and then the other days I'm bringing back some things we've had before like taco salad, and the paleo ranch seasoning on some pork medallions. Those have been getting a lot of great feedback lately. Thanks for that! Keep letting me know what you think. Back to my morning...I was able to make it to two grocery stores and back in just over an hour and we made it to a 10:45 AM showing of Maleficent. By 12:30 I had accomplished everything I had on my Sunday agenda. We spent the afternoon making a beautiful brunch with some friends and then we all ended up napping on our couch! Best Sunday Ever!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Switching gears now...</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Coleslaw is one of those side items that my husband will eat with just about anything. He really loves it. I like it to a degree, but it's really kind of boring. I ate at a place called Zoe's Kitchen, which serves Mediterranean cuisine. They had a really interesting coleslaw, which was entirely vinegar based. So this sort of came into fruition from eating theirs. Now before I even start, I will say, the dressing for this slaw is tangy from the vinegar and dijon. But it's mostly because I left the honey out to keep it 21 Day Sugar Detox approved. If you're not detoxing, add a tablespoon or so of honey to the processor or blender and it should cut the tang quite a bit. </span><br />
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<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Raw Veggie Slaw</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIt_NbPnwQW2IxopjEA90d3buOxNPzHFzu3APXBuL-2so-Jyo8URefFc0eRfUG5GX3wW6kAw8bZM0H7LdjuDzn-fTV-l6lDSNzoQ6OB1jZ8zYbkhuMsFCQXg0eNYzGoTl_VFt-w8l-uM/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIt_NbPnwQW2IxopjEA90d3buOxNPzHFzu3APXBuL-2so-Jyo8URefFc0eRfUG5GX3wW6kAw8bZM0H7LdjuDzn-fTV-l6lDSNzoQ6OB1jZ8zYbkhuMsFCQXg0eNYzGoTl_VFt-w8l-uM/s1600/photo+4.JPG" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 15 minutes + 1 hour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 1 hour + 15 minutes</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Foil lined baking sheet</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Food processor or blender</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Large bowl</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 strips of thick cut bacon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 bag of <a href="http://eatingatjoes.com/2014/03/11/trader-joes-cruciferous-crunch-collection/" target="_blank">Cruciferous Crunch Collection</a> from Trader Joe's</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 small carrot, peeled or shredded</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10 cherry or grape tomatoes, halved (Trader Joe's had some beautiful heirloom tomatoes)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of raw broccoli florets, chopped down to bite sized pieces </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of cucumber, diced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup of scallions</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of light tasting olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 tbsp of apple cider vinegar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of dijon mustard</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of honey (leave out for 21dsd)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of fresh dill</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of celery salt</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat the oven to 380 degrees. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Cook the bacon on the foil lined baking sheet for 15-18 minutes. Remove from the oven and drain the strips on a paper towel and then chop into bits.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Place the apple cider vinegar, mustard, honey, dill, and celery salt to the processor or blender. While the motor is running, pour in the olive oil and let it mix until creamy (about a minute or so). </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Place all of the other ingredients, including the bacon, into a large bowl. Pour the dressing over the top and use two spoons to toss until well combined. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Let the mixture sit in the refrigerator for at least an hour to allow all of the flavors to come together. </span><br />
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<br />Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-15704391347296813812014-05-28T10:29:00.002-04:002014-05-28T10:29:47.758-04:00Spicy Shrimp with Cauliflower Fried Rice and Steamed Broccoli<div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14px;">Yesterday was a very long day for me. I put in a full day at work, running around like crazy trying to get ready for summer, and then jetted off to CrossFit as soon as I could. I hadn't worked out since the Friday before because my husband and I took a trip to Atlanta to visit my father-in-law for his birthday. It was also our nephews birthday and his cousin's graduation celebration. Needless to say, we did our fair share of celebrating in the form of eating! I'm pretty sure a gained a couple of pounds this weekend and unfortunately, not from overindulging on paleo-friendly foods. Anyway, back to yesterday...my husband ended up needing me to cover his classes at the gym, so my usual 3 hour CrossFit training day turned into a 5 hour training day. I didn't get home until 8:45 pm last night. I gave my husband the task of making dinner and e-mailed him this recipe I wrote up yesterday. He made me laugh when he said, "Well, it's good to know your recipes are pretty easy to follow. If I can do it, then surely anyone else can, too!" Ha! So enjoy this guys. It's a nice light meal with a lot of flavor, exactly what I needed coming off such a glutenous weekend!</span></span></div>
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<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Spicy Shrimp with Cauliflower Fried Rice and Steamed Broccoli</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 20 minutes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 20 minutes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 40 minutes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 3-4</span></div>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Food processor</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Large bowl</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Small bowl</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large saute pans, one with a lid</span></div>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pound of uncooked shrimp (I used Trader Joe’s frozen Argentinean Red Shrimp)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large head of cauliflower</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 medium shallow</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cloves of garlic</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of fresh ginger, grated</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp + 1 tsp of coconut oil, divided</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt and pepper, to taste</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of sesame oil</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of ghee, divided</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of coconut aminos</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of rice vinegar</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of fish sauce</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of toasted sesame oil</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of garlic powder</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of onion powder</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of paprika</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp of cayenne pepper</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp of salt</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp of ground black pepper</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pinch of red pepper flakes.</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2-3 cups of broccoli</span></div>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Take the shrimp out of the fridge and let them hang on the counter or in the sink until you’re ready for them. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Chop the cauliflower, removing most of the stems. Use the food processor (use the regular blade) to pulse until they’re in rice-like pieces. You’ll need to do this in stages so the rice pieces don’t turn to mush. It usually takes me 3-4 times. Each time I take the “rice” out and put it into a bowl and then add a little more to the processor. It can get a little messy. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Chop up the shallot, 2 cloves of garlic, and grate about 1 tbsp of fresh ginger. Set aside.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. In the sauté pan with the lid, put about 1 tsp coconut oil into the pan on medium-high heat. Whisk the egg with a little salt and pepper. When the pan is hot, scramble the egg and then set it aside on a plate. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> 5. Add 1 tbsp of sesame oil and 1 tbsp of ghee to the sauté pan again. Allow it to heat up and melt. Add the shallots, garlic, and ginger to the pan and cook for a few minutes until the shallot softens a little. Add the cauliflower rice to the pan and stir to combine. Cover and let it begin to cook down for about 10 minutes, stirring once or twice to prevent sticking. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. In a small bowl, whisk 1 tbsp of coconut aminos, 1 tsp of rice vinegar, 1/2 tsp of fish sauce, 1/2 tsp of toasted sesame oil. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. After 10 minutes, remove the lid, add the liquids and mix well again. Leave the lid off and allow the rice to cook until the liquids have more or less evaporated, stirring only to prevent sticking. Don’t over stir or it’ll become too mushy. It’s done when the rice bits are slightly browned and cooked through. Adjust the flavor with a little salt and fresh ground pepper as needed. Mix in the scrambled egg. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. While the rice is finishing up, take the new large sauté pan and put 1 tbsp of ghee and 1 tbsp of coconut oil to the pan. Allow that to heat up on medium-high heat. In a small bowl, combine 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp of paprika, 1/4 tsp of cayenne pepper, 1/4 tsp of salt, 1/4 tsp of ground black pepper, and just a pinch of red pepper flakes. Mix that up and then put directly into the pan and swirl around for about 20-30 seconds. Add the shrimp and cook on both sides until the shrimp is cooked through. Should be about 4-5 minutes on both sides. If the shrimp is too spicy for you, you can always splash in a little coconut aminos. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. While the shrimp is cooking, chop the broccoli. Add it to the big black steamer with just enough water to cover the bottom, a little salt, garlic powder, and fresh ground pepper and steam for 4-6 minutes, stirring half way. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10. You can add the shrimp right to the rice and mix it up, or put it on top. Whatever you’d prefer. </span></div>
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Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-10453695558562600572014-05-27T10:45:00.000-04:002014-05-27T11:28:41.717-04:00Grilled Vegetable Medley<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Finding news ways to keep vegetables exciting is important to me. There’s really only so many ways to cook them…boiled, roasted, sautéed, steamed, and grilled. I’m a fan of grilled veggies, I just don’t do it that often because the <a href="http://www.bonappetit.com/test-kitchen/cooking-tips/article/is-grilling-good-for-you-or-bad-here-s-what-science-says" target="_blank">carcinogens</a> cooking into the food from the char isn’t exactly super healthy for your body, and neither is the smoke you're inhaling from the grill. That being said, the flavor from grilling is delicious! Go figure. Here’s a recipe for a quick vegetable medley that went along so well with my <a href="http://cavemancafetally.blogspot.com/2014/05/grilled-tangy-burgers.html" target="_blank">Grilled Tangy Burgers. </a></span></div>
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<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Grilled Vegetable Medley</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 10 minutes (longer if your veggies aren’t purchased pre-chopped)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 12-15 minutes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 3-4</span></div>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Vegetable grate for the grill</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Large bowl</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tongs</span></div>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pkg of precut butternut squash (<a href="http://www.traderjoes.com/fearless-flyer/article.asp?article_id=1359" target="_blank">Trader Joe’s</a>)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pkg of precut asparagus, mushrooms, and onions (Trader Joe’s)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of ghee</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp coconut oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tbsp of balsamic vinegar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of garlic powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of coarse sea salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12 tsp of fresh ground pepper</span></div>
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Heat the grill to about 415.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Toss all of your ingredients into a large bowl and mix well with your hands to combine and coat the vegetables.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Place the vegetable grate over the heat and allow it to heat up for 2-3 minutes.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Add the vegetables and spread them out.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Close the lid for about 4-5 minutes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Using tongs, turn the veggies over and continue cooking for another 3-5 minutes.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Turn the veggies again, making sure one side isn’t burning. Finish cooking for 3-5 more minutes or until desired doneness is reached. </span></div>
Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0tag:blogger.com,1999:blog-2889313219288131984.post-46173155490478542192014-05-27T10:13:00.001-04:002014-05-27T10:13:33.471-04:00Grilled Tangy Burgers<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My husband and I have been together for almost 7 years, and in that time he has come to be known in our house as “The Grill Master” for his impressive grilling skills. I can’t tell you how many times he has come back from the grill with just the most perfect, juiciest piece of meat! It’s awesome. Well, every time he’s done grilling, he used the grill brush to clean off the grates. You can imagine over 7+ years what that brush looked like, so for Christmas I decided to buy him a new one. It was one of those last minute ideas, so I grabbed one from Target. Only $9. It looked pretty decent and sturdy. Ironically, around that same time, I took over the grilling. I got tired of waiting for him to come home in the evenings to grill our meat. I just wanted dinner to be done by the time he came home and not rely on him all the time. I don’t mean to toot my own or anything, but I think I’ve developed a new skill. ;o) Lol. Back to the point of the story. The grill brush. Let’s just say, you get what you pay for. Most of the bristles fell apart after the first time I used it. I’ve only gotten about 3-4 uses out of it, and last time was actually the last time. I used our old grill brush to prop open the lid of the grill because the temperature just gets too hot otherwise. So naturally I would use the new one for the same thing, right? Wrong. I propped it open, walked away for 5 or so minutes, and came back to the whole thing melting down the side of the grill. Awesome. Just freaking awesome. Old grill brush side = metal. New one? Plastic that only appeared to be metal. Epic fail. Luckily these burgers survived and came out fantastic! So enjoy them, because I’ll never be able to make these burgers without thinking about that stupid grill brush ever again.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep Time: 10 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook Time: 15 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 25 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves: 2-4</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Special Tools:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Grill</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Foil lined baking sheet</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Large bowl</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the burgers:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pound of grass-fed ground beef</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp of fresh garlic, minced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup of red onion, minced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp of dijon mustard</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp of cumin</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp of fresh ground pepper</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the garnish:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 ripened avocado (brown with some green still showing, outer peel should give when pressed)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">juice from half a lime</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper, to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 strips of nitrate-free bacon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 slices of tomato</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 small handfuls of spring mix (or your favorite lettuce mixture)</span><br />
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<span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat your oven to 365 and your grill to around 400.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. In a large bowl, combine all of the ingredients for the burgers. Press down to even out the meat mixture and then score the meat by making an X to evenly divide the meat into 4 sections. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Scoop out each section into your hands, roll, and then shape into a patty. Be sure to press down in the center of the patty more than around the edges, because the patties tend to puff up in the center as they cook.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Place your bacon on a foil lined baking sheet and put in the oven for 13-16 minutes, depending on your crispiness preference. Drain the bacon on a couple of paper towels.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. While the bacon is cooking, place your patties on the grill for 7-9 minutes on one side, flipping ONLY ONCE and cook for 5-7 minutes on the other side. Less time for a more medium burger. Remove from heat and allow to rest for a couple minutes.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Prepare your avocado. Scoop it out, discard the pit, mash with a fork until most of the lumps are mashed well. Add the lime juice, salt and pepper, and stir a bit more. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Put a handful of spring mix down on a plate, then place the burger down and top with tomato, bacon, and avocado. I served mine with a grilled vegetable medley. </span>Nicolehttp://www.blogger.com/profile/14195725225294736009noreply@blogger.com0