Creamy Kale

You can go wrong with garlic, purple onion, bacon and whole fat coconut milk. Dreamy. 

2 tbsp ghee or butter

2 garlic cloves minced

1 small purple onion sliced thin

2 slices of bacon chopped

1 tsp nutmeg

3/4 cup whole fat coconut milk

8 cups fresh chopped Kale 

Himalayan salt to taste 

1. Heat ghee or hitter in a large cast iron skillet. When hot add bacon, garlic and onion. Cook till slightly carmelized. 

2. Add nutmeg and stir well. Toss is Kale and drizzle with coconut milk. 

3. Mix and cook on medium heat till Kale is all wilted and tender. Season with Himalayan salt. 

Enjoy!

 

Whole 30 Zuppa Tuscana Soup

Full of flavor and super fast! This soup is very healthy and easy! 

1 lb local sausage

1 small onion chopped

2 cloves of garlic minced

3 small white potatoes cut into pieces

4 cups chicken stock or bone broth

1 can full fat coconut milk or milk of choice

3 heaping cups of fresh chopped kale

4 stalks of chopped celery

1. Brown sausage. Drain fat. 

2. Add garlic, celery and onion. Heat till tender. 

3. Add broth and potatoes and bring to a boil. Cover and simmer for about 15-20 minutes. 

4. Top with kale and milk. Stir well and heat again. 

5. Serve immediately!

Enjoy!

 

Chipotle Chicken Chili

When I grabbed chipotle chili powder instead of regular chili pepper, I tried to think fast of something good to make. Soup of course, and chili seemed delish. It was. 

3 cooked shredded chicken breasts

1 onion chopped

2 garlic cloves minced

1 jalapeño diced

1 can green chilis

1 tbsp olive oil

1 can or box of white beans

6 cups of bone broth

1 1/2 tbsp oregano

1 tsp cumin

2 tsp chipotle chili powder 

Himalayan salt to taste

Toppings Monterey Jack cheese, cilantro, avocado, cilantro

1. Heat oil and sauté onion, garlic and jalapeños till tender. 

2. In a large pot, add broth, chicken, veggies, beans and seasonings. 

3. Cover and simmer on low/medium heat for 45 minutes. 

4. Top with desired toppings!

Enjoy! 

 

Lemon Chicken Quinoa Soup

Made this twice in one week because it was requested AGAIN by my 7, 5 and 3 year old. I call that success and deserving of a blog post!

1 whole free range chicken cooked

6 cups chicken stock

1 white onion chopped

3 celery stalks diced

3 carrots diced

3 cloves of fresh garlic minced

1cup fresh sliced mushrooms 

3 cups fresh baby spinach

1/2 cup uncooked quinoa

1 1/2 tbsp thyme

1 tsp oregano

1 1/2 tsp parsley

1 tbsp olive oil

Juice and zest from 2 lemons

Pepper and Himalayan salt to taste

1. Using your preferred method, I prefer to roast my chicken first for this recipe, you can boil the whole chicken in water or use a precooked rotissere chicken, put the whole chicken in a large stock pot and add water. Bring to a boil and allow meat to fall off bone. Remove bones from broth. Make sure you have about 6 cups of broth. 

2. Heat oil in sauté pan and add garlic, onions, celery and carrots. Cook till tender. Add mushrooms last 2 minutes. 

3. Add vegetables to broth. Bring to a boil. Season with herbs and salt and pepper. 

4. Add quinoa to broth. 

5. Pick all meat of bones of chicken and add to broth. 

6. Boil soup till quinoa is cooked (about 10-15 minutes). 

7. Add spinach, lemon juice and zest. Stir well. Allow to sit for about 5 minutes. 

 

Serve and ENJOY!!

 

Homemade Waffles

You can always complicate a recipe with unnecessary ingredients. This one has never proved to disappoint and it's made with kitchen staples!

2 cups of milk of choice (I used raw milk with a little apple cider vinegar to make it more like buttermilk)

1 3/4 cup flour of choice (white, wheat, gluten free or cassava)

1 tsp baking soda

 1 tsp baking powder

2/3 cup oil of choice melted (grass fed butter, ghee, coconut oil)

1 free range egg

Mix together and pour into a greased waffle maker. Also good for pancakes!

 

Pumpkin Snickerdoodle Cookies

Pumpkin and Snickerdoodle cookies. An amazing combo perfect for fall!!

1/2 heaping cup organic pumpkin purée

1/2 cup coconut oil

1 stick organic unsalted butter

1 free range egg

1 1/4 cup cane sugar

2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 1/2 tsp baking powder

2 1/2 cups whole wheat flour

1/2 tsp Himalayan salt

For rolling:

3 tsp cane sugar

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1. Whip softened butter, oil, sugar, egg and vanilla. 

2. Add cinnamon, ginger, nutmeg, salt and baking powder. Slowly add flour. 

3. Refrigerate batter till firm (about 1 hour). 

4. Scoop about a tbsp of batter into a ball and roll in sugar mix. 

5. Bake at 350 for about 10 minutes! 

Enjoy!!

 

Sprouted Oat Cashew and Dark Chocolate Cookies

1/2 cup softened organic unsalted butter or coconut oil 

1 free range egg

2 tsp pure vanilla extract

1 cup coconut sugar

1/2 tsp baking soda

1/2 cup cashew butter

1 cup sprouted flour

1 cup oats

1/3 cup dark chocolate chips

1. Whip butter/oil with egg, sugar and vanilla till fluffy. 

2. Add baking soda and cashew butter and blend well. 

3. Beat in flour slowly. 

4. Mix oats and chips in by hand. 

5. Dollop onto an un-greased baking sheet and bake for approx 8-10 minutes at 350. 

Makes about 3 dozen cookies. 

Squash Casserole

In the summer, when yellow squash is coming out of my ears, I slice and freeze for later use. I like it cooked many ways, but what's more southern than Squash Casserole? But by the time many put cream of this and cream of that is full of junk. This is by no means healthy but its good and better than the norm!

Squash Casserole

4 cups of sliced yellow squash
1 sweet onion chopped

2 fresh garlic cloves minced
 1/2 cup organic plain Greek yogurt
1/4 cup chicken stock
1/4 cup fresh grated sharp cheddar cheese
1 egg
1/4 cup homemade whole wheat bread crumbs, crackers etc
 2 tbsp of organic melted butter
1 tsp of Himalayan salt

1. Boil squash and onion till tender in water.
2. Remove moisture from squash and onion.
3. Mix squash, garlic, stock, yogurt, egg, cheese and salt. Place in a greased baking dish.
4. Top with bread crumbs and drizzle with butter
5. Bake at 350 for 30-45 minutes or till bubbly.

Whole30 Cashew Chicken Lettuce Wraps

1 lbs ground chicken

2 tsp sesame oil

2 cloves minced garlic

1 cup sliced sweet peppers

1 cup grated carrots

1 bunch diced green onions

3 tbsp coconut aminos 

1 tbsp fresh grated ginger

1 head of lettuce for meat mix

Cashews, cilantro and homemade sriracha for garnish (optional)

1. Heat oil and garlic and add chicken. When about 1/2 browned, add vegetables. 

2. Toss with aminos and ginger. Cook about 5 minutes. 

3. Fill lettuce with meat mixture and top with desired toppings. 

Enjoy!

 

Whole30 Stir Fry

2-3 free range chicken breasts cut into pieces

1 cup fresh mushrooms 

1 large sweet pepper sliced

1 cup snap peas

1 head of Bok Choy chopped

1 cup fresh pineapple cut into piece

2 fresh garlic cloves minced

1 1/2 tbsp fresh shaved ginger

2 tbsp coconut oil 

1/4 cup coconut aminos

Himalayan salt to taste 

1.  Heat oil in wok or large pan on stove. Add garlic and chicken and cook till no longer pink. 

2. Add mushrooms, peppers and snap peas. Stir in ginger and aminos. Cover and cook approx 2-3 minutes. 

3. Add pineapple and Bok Choy last. Cover and allow bok Choy to slightly wilt. Stir and season with Himalayan salt. Serve with cauliflower rice! 

Enjoy!

Spicy Coconut Curry Chicken-Whole30

4 free range chicken breasts cut into 1 inch pieces

1 red sweet pepper cut into slices

1 can whole fat coconut milk

3 fresh garlic cloves minced

2 tbsp coconut oil 

2 tbsp coconut aminos

1 1/2 tbsp fresh ginger

1 tbsp fish sauce

Juice of 1 lime

1 tsp curry powder

1 tbsp homemade sriracha or hot sauce

Cilantro for garnish

Himalayan salt and pepper

1. Heat oil in large sauté pan. Add chicken seasoned with Himalayan salt and garlic. Sauté till almost cooked through. Add sweet red pepper last few minutes. 

2. Add ginger, curry, coconut aminos and fish sauce to chicken. Mix well. 

3. Slowly add coconut milk and bring to a simmer. Add sriracha last and top with lime juice before serving. 

4. Serve with cauliflower rice for paleo or whole30 and garnish with cilantro. 

Enjoy!!

Whole 30 Chicken Salad

3 cooked chicken breasts

2 fresh garlic cloves

1 tsp dill

Juice of 1 lemon

1/2 cup homemade whole 30 mayo or Primal Kitchen Mayo

1/2 chopped sweet apple (I prefer honey crisp)

Himalayan salt and pepper to taste

1. Place chicken and garlic cloves in food processor and pulse till desired consistency. 

2. In bowl mix chopped chicken with all other ingriedients. Chill well before serving. 

Enjoy!

Whole 30 Pork Tenderloin and Apples in Pressure Cooker

2-2 1/2 lb pork tenderloin or 2 smaller tenderloins halved 

1 sweet onion quartered

3 fresh whole garlic cloves

2 apples quartered

Himalayan salt and pepper 

1 tbsp olive oil

1 1/2 cup water

1.  Set pressure cooker to setting to brown meat. Add oil, garlic and onions. Season meat with salt and pepper and brown all sides. 

2. Set pressure cooker to meat setting for 30 minutes. Add apples and water and close and cook. 

Enjoy!

Whole 30 Shepherds Pie

I have always LOVED shepherds pie.  Its filling, hearty and there is something about it being comfort food that I find appealing.  With a few little amendments, I made it Whole 30 and Paleo approved! It always makes it taste a little better too when I know its health!


2 white potatoes
1 head of cauliflower
1/4 cup coconut milk

1 free range egg
2 tbsp. ghee or organic butter
1 lb grass fed ground beef
2 stalks of chopped celery
1 zucchini diced
1 yellow squash diced

1/2 cup chopped sweet pepper
2 fresh garlic cloves minced plus 1 whole extra
1 onion chopped
2 carrots chopped
1/2 cup bone broth or beef broth
2 tsp Braggs organic spice blend
Himalayan salt to taste


1.  Chop potatoes and cauliflower and place in a pot of water with 1 large garlic clove and bring to a boil.  Cook till tender.
2.  In a large skillet, brown beef with onions and garlic.  Drain fat. 
3.  Add vegetables and sauté till tender. 
4.  Slowly add broth and spices.  Season with salt and pepper.
5.  Pour meat mixture into a greased baking dish.
6.  When potatoes and cauliflower are done, drain water.  Add milk and ghee and mash with a hand mixer till blended and most lumps are gone. Stir in egg and season with salt and pepper. 
7.  Top meat mixture with mashed potatoes mix.
8.  Bake at 350 for approx. 40 minutes or till meat mixtures is bubbly. 


ENJOY!

Potato, Leek and Broccoli Soup

Potato leek soup got taken to a new level with more vegetables!


3 leeks chopped
3 celery stalks chopped
1 large potato diced
2 heads of broccoli
3 cloves of fresh garlic minced
2 tbsp. olive oil or butter
4 1/2 cups homemade bones broth or chicken or vegetable stock
3/4 cup milk of choice
1 1/2 tsp thyme
Himalayan salt and pepper to taste


Bacon and sharp cheddar cheese for garnish

1.  Heat oil and sauté leeks and garlic till tender.
2.  Add celery and broccoli and cook till tender.
3.  Slowly add broth and bring to a simmer. 
4.  Add potatoes and thyme. Simmer covered for about 30 minutes or till potatoes are tender.
5.  Add room temperature milk and season with salt and pepper. 


Enjoy!

Dark Chocolate Brownies (gluten free and paleo)

These brownies make EVERYTHING better. They are fluffy and rich, which sometimes is hard to achieve with almond flour!


1/2 cup almond flour
1 tbsp. coconut flour
1/3 cup organic softened butter or coconut oil
3 free range eggs
1 tsp pure vanilla extract
3/4 cup cocoa powder
1 cup coconut sugar
1/2 tsp baking soda
1/3 cup dark chocolate chips
(nuts if you would like and top with a little organic powdered sugar when cooled)


1.  Whip butter, sugar, vanilla and eggs together. 
2.  Slowly add flours, cocoa, and baking soda.
3.  Fold in the chocolate chips.
4.  Pour in a greased  8 x 8 or equivalent pan. 
5.  Bake at 350 for approx. 35-45 minutes.
6.  Allow to cool before cutting.


Enjoy!

Dark Chocolate Whole Grain Banana Muffins

If bananas get mushy, my family is OUT. This is a easy and delicious way to use them up!

3 very ripe bananas

1 free range egg

1 tsp pure vanilla extract

1/2 cup coconut oil

1/4 plain Greek yogurt

1tsp baking soda

1/2 tsp Himalayan salt

1/2 cup organic sugar

2 cups whole wheat flour

3/4 cup dark chocolate chips

1. In mixer whip bananas with egg till fluffy. Add sugar, vanilla, oil and yogurt. 

2. When mixed well slowly add dry ingriedients.

3. Fold in chocolate chips. 

4. Fill greased (silicone liners are great) muffin tins 3/4 full. 

5. Bake at 350 for approx 15 minutes or till done. 

Pork Carnitas

Have I mentioned that I LOVE this pressure cooker! It really is awesome for fast healthy meals! This pork was so tender, juicy and yummy for tacos, nachos, burritos or a salad!

4-5 lb pork butt/shoulder 

1 onion in chunks 

4 fresh garlic cloves smashed (not cut up)

1 cup orange juice

Juice of 2 limes

2 tsp chili pepper

2 tsp cumin

2 tsp oregano

1 tbsp olive oil 

Himalayan salt and pepper

1/4 cup water

1. Cut pork into large approx 2 inch chunks. 

2. Heat pressure cooker and add oil. Brown meat with onion and garlic. 

3. Add spices, juice and water to cooker. If you have a bone, add that too. Seal cooker and set to meat setting for 35 minutes. 

4. Follow instructions for your cooker. When done allow steam to exit and remove bone. The broth is also great to drizzle meat with when serving! 

Enjoy!

Date Balls

These little gems are perfection. So much in fact I may not eat a Lara bar again! Plus, they are Whole 30 approved!

1 cup dates

1 cup almonds

1/2 cup chia seeds

1 tbsp coconut butter

Cacao nibs and unsweetened coconut to roll or top with. 

1. In food processor, pulse nuts till finely ground. 

2. Add dates and pulse till you have a well ground consistency. 

3. Add chia seeds and butter and born till well mixed. 

4. You can roll into individual balls or spread into a 8 x 10 dish. Roll or top bars with cacao nibs and coconut. 

Store in fridge! (I like to double recipe)

Enjoy!

Whole 30 Buffalo Chicken and Whole 30 Ranch

It felt like a splurge but really wasn't! Buffalo chicken just goes with ranch. And  this one didn't disappoint!

Chicken

4 free range chicken breasts

3 fresh garlic cloves minced

1/2 onion sliced

1 cup Frank's red hot sauce

Throw is all in an electric pressure cooker  set on meat for 35 minutes. 

Shred when done. 

Can it be an easier?!?!?

Ranch

1 cup LIGHT olive oil

1/2 cup unsweetened coconut milk

Juice of 1/2 lemon

1 room temperature egg

2 tbsp red wine vinegar

1 tsp dried parsley

1 tsp dried dill

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Himalayan salt

Throw it all in a Vitamix blender (or equivalent hand mixer or blender) and mix for approx 2-3 minutes on medium setting till thickens. Chill before serving!

Enjoy!

Whole 30 Beef Stew

My electric pressure cooker has been quite perfect lately for fast delicious meals! 

This beef stew was made in the pressure cooker but could easily be made on the stove or in the oven. 

2 lbs stew beef cut into large pieces seasoning with salt and pepper

1 onion cut into large pieces

3 fresh garlic cloves minced

1 tbsp olive oil

2 tbsp balsamic vinegar

3 carrots cut into large pieces

3 pieces of celery cut into large pieces

1-2 potatoes (depending on size) cut into large chunks 

1 cup of mushrooms cut in half

1 cup whole Brussels sprouts with ends cut off

2 cups water

2 bay leaves

1/2 tbsp dried rosemary or 2 fresh rosemary sprigs

1 tsp dried thyme or a small handful of fresh thyme

Himalayan salt and pepper to taste

Arrowroot for thickening

1. Heat pressure cooker to meat setting and add olive oil and garlic. When heated add meat, onions and vinegar and cook till meat is browned. 

2. Add all other ingredients to pressure cooker, season with salt and pepper and sprinkle top with about 1 tbsp of arrowroot (if you like a thicker stew). 

3. Turn setting to meat and set for 35 minutes. 

4. When done follow instruction to open cooker and stir. Serve immediately! 

Enjoy!

Whole 30 Tortilla Soup

3 free range chicken breasts

3 fresh garlic cloves minced

1 onion chopped

2 tbsp coconut oil 

1 cup diced carrots

1/2 cup diced celery

1 sweet pepper chopped

1 jar of can of diced tomatoes 

1 can green chiles

4 cups bone broth or free range chicken broth

1 1/2 tsp cumin

Juice of 1 lime

Himalayan salt

Cilantro and avocado for serving

1. Boil chicken breasts in water till cooked through. Allow to sit in water till cooled. Remove and shred. 

2. Heat oil in soup pan. Add garlic, onion, carrots, celery and sweet pepper. Cook till tender. 

3. Add tomatoes and chiles to vegetable mixture. 

4. Stir in cumin and add broth. 

5. Season accordingly with Himalayan salt. Bring to a simmer. 

6. Add chicken to mixture. Cover and simmer on low for approx 30-45 minutes. 

7. Add lime juice before serving. 

8. Top with fresh cilantro and sliced avocado. 

Enjoy!

Whole 30 Orange and Broccoli Chicken With Cauliflower Rice

My new fav and new staple. 

Rice

1 head of cauliflower

3/4 cup bone broth or broth of choice

1 tbsp coconut oil

Himalayan salt to taste

1. In food processor or Vitamix, pulse chopped cauliflower till a rice consistency is made. 

2. Add rice mixture to broth and coconut oil and bring to a bubbly boil. Cover and allow to cook about 15 minutes. Stirring frequently. Season with salt. 

Chicken and Broccoli 

4 boneless skinless free range chicken breasts cut into chunks

1 head of fresh broccoli cut into bites

2 tbsp coconut oil

3 cloves of fresh garlic minced

3/4 cup orange juice

2 tbsp fresh ginger 

3 tbsp coconut aminos

1 1/2 tsp fish sauce

1-2 tsp sriracha (depending on desired spice)

1 tbsp arrowroot 

Sesame seeds for serving

1. In a large pan heat oil and garlic. When heated add salted chicken and cook till slightly brown. 

2. Mix orange juice with ginger, fish sauce, aminos and sriracha. Slowly add to hot pan with chicken. Sprinkle all with arrowroot powder. Mix well and bring to a slow simmer. Cook about 5 minutes. 

3. Add broccoli to chicken and cook additional 5 minutes. Sauce should be slightly reduced and much thicker.

4. Serve on top of cauliflower rice with sauce drizzled on top. Sprinkle with sesame seeds. 

Enjoy! 

Whole 30 Crab Cakes

Dear night. These are GOOD. 

1 cup fresh crab meat

2 tsp yellow mustard

1 tbsp coconut flour

Juice of 1/2 lemon

2 tsp Old Bay seasoning 

1 egg

2 tbsp coconut oil 

1. Mix all together and form 3-4 inch diameter patties with mix. 

2. Heat oil in pan. The ticket to get a yummy crisp shell on the cake is HOT oil. 

3. Drop cakes into hot oil and cook approx 3 minutes or till slightly brown. Flip and cook other side. 

4. Serve with avocado and fresh lemon for Whole 30. 

Enjoy!

Chicken Sausage Italian Soup

Mmmmm. Mmmmm. Good. 

1 lb ground organic Italian chicken sausage

3 fresh garlic cloves minced

1 tbsp olive oil

1 onion chopped

1 cup chopped carrots

1 cup chopped celery

1 zucchini diced

1 jar or can of diced tomatoes (no added salt)

4 cups bone broth or broth or chicken broth

3 tbsp fresh basil

1 tsp dried oregano

4 cups of fresh spinach or chopped fresh kale

Himalayan salt to taste 

Ricotta cheese for serving with desired

1. Heat oil in a large stock pot. Add chicken and brown slightly. Add garlic, carrots, onions, celery and zucchini. Cook all till sausage is completely brown and vegetables are tender. 

2. Add can of tomatoes, oregano and broth to meat and vegetables. Bring to a simmer. Cook for about 20 minutes covered. 

3. Add greens and fresh basil. Stir well and cook additional 5 minutes. Season with Himalayan salt and serve with a dollop of ricotta cheese if desired. 

Enjoy!

Meatball Soup

This cold snap has made it perfect soup, fire, blanket, tea weather. In no particular order.

The meatballs in this soup give it heartiness but it's truly like a skinny soup. The cabbage is a great healthy addition. Top with a little fresh asiago cheese and plop down in front of the fire.

Meatball Soup...

1 onion chopped
1/2 cup celery chopped
1/2 cup carrots chopped
3 fresh garlic cloves
20-25 fresh uncooked meatballs of choice (golf ball size)
2 tbsp olive oil
3 1/2 cups fresh broth of choice (veggie, beef or chicken depending on meat of meatballs)
2 cups water
115 oz can of crushed tomatoes
2 bay leaves
1/2 tsp dried oregano
1 tsp basil
1/2 tsp parsley
2 cups chopped cabbage
Himalayan salt to taste

1. Warm 1 tbsp olive oil in sauté pan and add meatballs. Cook till done.
2. Remove meatballs from pan. Leaving drippings. Add additional 1 tbsp olive oil. Pit whole garlic cloves in pan and brown slightly. Smash cloves and add onions, carrots and celery. Sauté till tender.
3. Add stock, water, tomatoes, vegetables and seasonings to soup pot. Simmer about 30 minutes or till veggies are tender.
4. Add cabbage and meatballs to pot and simmer additional 30 minutes.

Top with cheese and enjoy! 

30 Minute Cabbage Soup

This soup took about 30 minutes to make! And who doesn't love a warm bowl of soup in front of a fire? When the cabbage cooked into the broth, it made a delicious sweet flavor. The Herbs de Provence are one of my favorite spice blends lately. It's a perfect blend for many things especially on roasted vegetables. I picked my jar up at TjMaxx. They have an awesome organic food section with even better prices!

1 lb of ground beef or chicken

1 onion chopped

3 cloves of fresh garlic minced

1 tbsp olive oil

1 cup chopped carrots

1/2 cup chopped celery

1 cup chopped sweet pepper

4 cups of bone broth or broth of choice

2 jars or cans of diced tomatoes in juice

1 tbsp herbs de Provence 

1 head of cabbage chopped

Himalayan salt to taste 

1. Heat oil in sauté pan. Add garlic and onion then beef and cook till almost done. Add carrots, celery and peppers and cook till veggies are tender.  

2. Fill pot with broth, meat and vegetable mix, herbs, tomatoes in juice and salt to taste. Bring to a simmer. 

3. Top with chopped cabbage (will looks very full but cabbage will cook down and produce more broth) cover and simmer for approx. 20-30 minutes. 

4. If feeling spicey add a little homemade sriracha to soup!  

Enjoy!