Bacon and Brussels Slaw

Totally addicted. 

1 small head of cabbage sliced thinly

1 cup chopped brussel sprouts

2 shredded carrots

4 green onions chopped

1/2 cup Primalkitchens mayo

2 tbsp Apple cider vinegar

2 tbsp coconut aminos

8 slices of cooked bacon

Salt

Celery seeds for garnish

1. Mix mayo, vinegar, aminos, onions and a little salt (rememebr the aminos are very salty) to make the dressing. 

2. Mix and the veggies and top with dressing. Allow to chill slightly before serving. 

3. Top with bacon and celery seeds before serving. (Also is REALLY good with a little crumbed blue cheese)

Enjoy!!!

Creamy Turkey and Rice Soup

I just cant throw away any Thanksgiving Turkey. It was too good. 

1/4 cup unsalted butter

1 small white onion chopped

4 stalks of celery chopped

4 carrots chopped

3 cloves minced garlic 

3 tbsp flour 

6 cups chicken broth

1 cup half and half

4 cups chopped cooked turkey 

3/4 cup wild rice blend

1 tsp dried sage

2 sprigs of fresh rosemary

Small bunch of fresh thyme 

Salt and pepper to taste

1. In a large cast iron soup pot, heat butter. Add onion, garlic, celery and carrots and sauté till tender. 

2. Add flour to veggies and stir well. Slowly add broth and mix well. Bring to a simmer. 

3. Add turkey and herbs to pot. Stir in half and half and bring to a simmer. 

4. Add rice to pot and cover and simmer for about 20 minutes. Season with salt and pepper. 

Enjoy!!

Asian Spicy Beef Zoodles

1lb grass fed ground beef

1 chopped white onion

2 tbsp sesame oil

3 fresh garlic cloves

1 tbsp grated fresh ginger

1tbsp fresh lemon grass

1-2 tbsp sriracha (depending on spice)

1/3 cup coconut aminos 

2 medium zucchini “zoodled”

2 large carrots grated

3 chopped green onions

Sesame seeds for garnish

1. Heat oil in large sauté pan. Add onions and garlic. 

2. When onions are tender add beef and cook till brown. Drain fat if any. 

3. Add ginger, lemon grass, sriracha and aminos to meat mixture. Simmer for about 5 minutes. 

4. Top with carrots and zoodles and still in meat mixture. Heat slightly, careful not to make the noodles mushy. 

5. Sprinkle with sesame seeds and green onions. 

ENJOY!!

Whole 30 Traditional Potato Salad

8 potatoes cut in chunks with skin

4 boiled eggs peeled

1 cup of a whole 30 approved Mayo

1/4 cup yellow mustard

1/2 cup chopped whole 30 approved pickles

1/4 cup pickle juice

2 tbsp diced pimentos

3 stalks of celery chopped

1 bunch of chopped green onions 

1 tsp celery salt

1 tsp Himalayan salt

1. Boil potatoes till soft but not mushy and drain well. Sit aside and allow to cool slightly. 

2. Add eggs and vegetables to potatoes in a big bowl. 

3. Whisk Mayo, mustard, pickle juice, pimentos and spices together. Stir into potato mix. Season with more salt if needed. 

Enjoy!!!

 

Lemon Poppyseed Muffins

These muffins totally hit the spot. Light and slightly sweet but not FULL of sugar. 

1/2 cup coconut flour

1/2 cup softened coconut oil, unsalted butter or ghee

1/2 cup local honey

6 free range eggs

1 tbsp vanilla

1 tsp baking soda

1 tbsp poppy seeds

Juice and zest of 1 lemon

1/4 tsp Himalayan salt

1.  Whip oil, eggs, honey and vanilla till fluffy. 

2. Slowly add flours, baking soda and salt. Allow to sit till mixture fluffs up and coconut flour expands. 

3. Fold in lemon juice, zest and poppy seeds. 

4. Spoon into lined or greased muffin tins and bake at 350 for approx 15 minutes or till done. (Makes about 10 muffins)

Enjoy!!

 

Whole 30 Chili

Whole 30 chili is really just chili without beans, not that beans are terribly unhealthy but they do take longer to digest then most carbs and can play havoc on your digestive system. Using a baked sweet potato as your carb will provide you with more energy and complements great to a spicy chili. This also has fresh garlic and bone broth which of course is always a BIB plus!

I would double this if you want lots of leftovers or want more of a soup. When topping the potato, you dont need quite as much chili. Also, try topping your chili with avocado or guacamole and avoid the sour cream and cheese😀. Tostones on the side are ALWAYS a good option too!

1 lb grass fed ground beef

1 small onion chopped

3 fresh garlic cloves minced

1 1/2 cup of chopped sweet peppers

1 can tomatoes with chilis

3 cups bone broth

1-1 1/2 tbsp chili powder (depending on desired spiciness)

2 tbsp Tomato paste

Himalayan salt to taste

1. Brown meat with garlic, onions and peppers. Drain fat. 

2. Add all other ingriedients and bring to a simmer. Cover and simmer for about a hour for the flavors to merry. 

Enjoy!

 

Balsamic Tomato Sauce

2-28 oz whole tomatoes (no salt added. I used organic plum tomatoes)

1 tbsp olive oil

3 cloves fresh minced garlic

1/2 cup balsamic vinegar

2 tsp basil

Himalayan salt to taste

Fresh basil for garnish

1. Warm oil and add garlic. Sautéed till tender. 

2. Add balsamic vinegar and simmer till reduced by about 1/2 and till it thickens. 

3. Stir in tomatoes and basil. Bring to a simmer and heat covered for about 15-20 minutes. When whole tomatoes are soft and warm, smash or cut in half with a spoon. 

4. Season with Himalayan salt and serve with chicken sausage (already cooked), over pasta, zoodles, spaghetti squash or cauli mash. Garnish with fresh basil. 

Enjoy!

 

Almond Joy Protein Bars

I am always cycling on my current "fav" protein bar/treat. Dear night this hit the spot. You MUST make!

1 cup oats

3/4 cup almond butter (no sugar added)

1/2 cup chocolate protein mix (I like Shakeology vegan chocolate)

1 tbsp vanilla

1/4 cup unsweetened cocoa

1/2 cup shredded unsweetened coconut separated into 1/4 cup

1/4 cup chia seeds

2 tbsp local honey

1/4 cup coconut milk (I prefer canned)

1/4 cup Mini dark chocolate chips (optional)

Mix everything (1/4 cup coconut) together. Line a 8 x 10 pan with plastic wrap and shape dough mixture into pan with hands. Top with remaining coconut. 

Enjoy!

 

Italian Sausage Vegetable Soup

1 lb local sausage

1 tbsp olive oil

1 small white onion chopped

3 fresh garlic cloves minced

1 sweet pepper chopped

1 jar of good quality sugar free tomato sauce

1 can of diced tomatoes (no salt added)

5 cups homemade bone broth

1 tsp basil

1 tsp oregano

1 tsp parsley

4 cups fresh chopped Kale

1 can white bean rinsed and drained

Himalayan salt to taste

Fresh basil and asiago cheese for topping

1. In large stock pot heat oil and add sausage, garlic, onions and fresh pepper. When sausage is browned, drain fat. 

2. Add sauce, broth, beans, tomatoes and herbs to pot. Bring to a simmer and cover for about 20 minutes. 

3. Add fresh kale and mix. Bring back to a simmer and serve. Top with cheese and fresh basil. 

Enjoy!

 

Balsamic Pot Roast

Easy, healthy pot roast. I adore pot roast and this might be the best one yet. 

3 lb chuck roast

3 fresh whole garlic cloves

1 onion quartered

4 whole carrots cut into big pieces

2 tbsp olive oil

4 stalls of celery cut into big pieces

1/3 cup balsamic vinegar

1 cup water

2 bay leaves

Handful of fresh thyme and rosemary 

LOTS of Himalayan salt and pepper

1. HeAt oil in a lidded cast iron pot and sauté vegetables and garlic till tender. Remove from pot. Add roast (seasoned with salt and pepper) and brown on all sides. 

2. Add vegetables back to pot on top of roast. Top with vinegar, water, bay leaves and herbs. Season pot with lots of pepper and salt. Cover and bake at 350 for 2 1/2-3 hours.