Salsa

A food processor is crucial for this recipe, in my opinion for time. Takes about 5 minutes to whip up the most delicious, fresh salsa. 

10-12 big tomatoes  (I like to mix varieties)

1 small purple onion 

3 cloves of fresh minced garlic

1 bunch fresh cilantro

1 jalapeño 

1 green pepper

Juice of 2 limes

1 1/2 tsp cumin

1 tbsp olive oil

Salt to taste 

1. Add onion, jalapeño, garlic and a few tomatoes and pulse In food processor till chopped but not mushy. 

2. Add cilantro, green pepper and rest of tomatoes to processor and pulse till chopped but not mushy. 

3. In a large bowl mix both batches from processor and add oil, lime juice, cumin and salt. Chill well before serving. 

Enjoy!

Curried Coconut Spicy Shrimp

Full of flavor, fast and healthy ✅✅✅

1 lb peeled and deveined shrimp

2 limes with 1 more for garnish 

1 tbsp coconut oil or olive oil

1/2 onion chopped

1 tbsp fresh grated ginger 

3 cloves of fresh minced garlic

1 14.5 oz can Whole fat coconut milk

1 14.5 oz can of diced tomatoes

1 tsp curry powder

1/2 tsp tumeric powder

1 tbsp sriracha (or to taste)

Cilantro for garnish

Salt and pepper to taste

1. In a bowl, toss shrimp with lime juice, salt and pepper. Set aside to marinate. 

2. Heat oil in large sauté pan. Add garlic, ginger and onion and cook till onion is tender. 

3. Add milk, tomatoes, Curry, tumeric and sriracha to onion, garlic and  ginger. Bring to a simmer and cook for about 5-10 minutes. 

4. Add shrimp to sauce and cook till shrimp are pink. Service with rice or cauliflower rice. Garnish with fresh cilantro and a fresh lime wedge. 

Enjoy!!

Shrimp and Cauliflower “Grits”

Shrimp and Cauliflower “Grits”

1 lb peeled shrimp

4 pieces bacon

4 green onions chopped (plus 2 more sliced for garnish)

1 sweet pepper chopped

1/2 cup chopped cherry tomatoes

1 cup sliced mushrooms

1 tbsp olive oil

1 garlic clove minced 

1/4 cup bone, veggies or seafood broth

1 head of cauliflower

2 whole garlic cloves

3 tbsp ghee or butter

2-3 tbsp milk of choice (coconut or cow)

1/2 cup sharp cheddar cheese (optional)

Salt and pepper to taste

1. Cup of bacon in pieces and cook till done. Remove from pan but leave grease in pan. 

2. In a seperate pot cut up Cauliflower into smaller pieces, fill with water and drop 2 whole garlic cloves in pot. Bring to a boil and cook till fork tender. 

3. Add olive oil, garlic, peppers, mushroom and tomatoes to pan and cook till tender. 

4. Add broth and shrimp to pan with vegetables and cook till pink. Add bacon back to pan. Season with salt and pepper. 

5. Drain water off Cauliflower (it will try to hold a lot of water but put pressure on it to try and get most of it out). Add butter and milk to pot, with a fork or potato masher, smash till a “Grit” texture. Stir in cheese and salt if you feel frisky. 

6. Top “grits” with shrimp and veggies, drizzle with a little sauce and top with a little green onion.

Enjoy!

Creamy Butternut Squash Soup

1 medium butternut squash seeded and chunked

1 medium onion chopped

4 peeled carrots sliced 

4 celery stalks sliced (can add leaves)

1 sweet apple peeled and chunked

2 fresh garlic cloves

2 tbsp olive oil 

4 cups broth of choice (bone, chicken or vegetable)

1 cup full fat coconut milk

1 spring of fresh rosemary

Small handful of fresh thyme

2 bay leaves

1 tsp dried sage

Himalayan salt and pepper to taste

1. Add all vegetables, thyme, garlic and apples to large pan. Toss with salt and olive oil and roast at 425 for about 30 minutes till vegetables are tender. 

2. Add vegetables to large pot with broth, rosemary, bay leaves and sage and bring to a simmer for about 30 minutes. 

3. Using either an immersion mixer or vitamix, purée vegetable broth mixture till smooth. 

4. Add coconut milk to puréed soup and simmer for about 10-15 minutes. Serve immediately!

Enjoy!

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.

 

 

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!!