Whole30 Pho

One thing I’ve always wanted to make was Pho and during my 4th Whole30 was the first time!

I had a large batch of bone broth that I made the weekend before that had to be used so this was the perfect time.

Instead of rice noodles in traditional Pho I used zucchini “noodles” to make this Whole30 compliant. Of course you can use rice noodles if you are not following Whole30. I use a spiralizer but if you have a julienne peeler that works great too!

Whole30 Pho

Serves 4

 

Ingredients:

  • 1 Chunk (thumb size) fresh Ginger, peeled and sliced into chunks
  • 3 Garlic cloves, sliced in half
  • 3 Whole star anise
  • 2 Whole cloves
  • ½ Cinnamon stick
  • 10 Peppercorns
  • 5 Cups Bone broth or whole30 approved broth
  • 12oz cooked, thinly sliced pork sirloin (alternate chicken or beef sirloin)
  • ½ Cup Shitake mushrooms, chopped (alternate white or brown mushrooms)
  • 1 Cup Bok choy, chopped (alternate kale or spinach)
  • ½ Yellow onion, thinly sliced
  • ½ Jalapeno, thinly sliced (seeds removed if you don’t like spicy)
  • 1 Medium Zucchini, spiralized or julienned
  • Cilantro and lime for garnish

Method:

  1. Place ginger, garlic, star anise, cloves, cinnamon stick and peppercorns in large pot with a splash of broth and cook over medium heat until fragrant about 3-5 minutes. Add remaining broth and bring to a boil, reduce heat and simmer for about 30 minutes.
  2. Thinly slice your pork or protein of choice (unless you have some already cooked). I seasoned mine with a little salt, pepper and ground ginger.
  3. Strain the broth removing all the spices and return broth to medium heat. 
  4. Add mushrooms, bok choy, onion and jalapeno and cook for about 10-20 minutes until veggies are soft and flavours develop. 
  5. Spiralize or julienne your zucchini and place into serving bowls.
  6. Ladle soup into bowls over “zoodles” and top with fresh cilantro and lime. Optional add some bean sprouts too!


Hope you enjoy as much as I did. I had leftovers for lunch!

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Seafood Paella

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I’m lucky enough to live in the west coast and have an abundance of fresh seafood around and as soon as I seen the mussels in the store I knew I had to make a paella (plus they were dirt cheap! $6.50 for about 30). I had some shrimp and salmon in my freezer that I thawed out to add to this yummy and healthy dish. I also used quinoa instead of the standard rice that this dish usually has. Recipe below ⬇

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Seafood Paella

Ingredients:

•2 bell peppers (red, yellow), grilled and chopped
•1 small onion, sliced in 1/2-inch-thick rounds, grilled and chopped
• 3/4 pound raw shrimp (appx. 15-20), peeled and deveined
•3 tablespoons extra-virgin olive oil
•3 garlic cloves, minced
• 4 large mushrooms, sliced
• 4 cups reduced-sodium chicken broth
•1/4 teaspoon Himalayan salt
•2 cups quinoa (or rice)
•1/2 cup peas
•18-25 mussels or clams
•4oz Salmon
•cilantro or parsley for garnish
•Pepper and other seasonings as desired

Method:
1. Slice bell peppers in half, remove seeds and grill on preheated
grill until char marks visible and slightly cooked (peel skin if desired). Set aside and grill onion slices until slightly translucent. Chop bell peppers and onion.

2. Thread shrimp onto skewers. Lightly brush with olive oil.

3. Heat oil in a large paella pan or large high-sided skillet over medium heat. Add the bell peppers, onion, mushrooms and garlic and cook stirring until fragrant 2-4 minutes. Stir in broth and salt; bring to a boil. Add quinoa and stir just to combine. Reduce heat to a gentle simmer and cook uncovered for 10 minutes, stir sides in and cook for about 5-10 minutes more until liquid absorbed, stirring every few minutes. Add peas
once liquid is absorbed, stirring in gently.

4. While quinoa is cooking place the skewered shrimp, mussels and
salmon on the grill. Grill the salmon for about 3-5 minutes per side, chop into chunks and place in large bowl. Grill the shrimp until firm and pink, 1 to 2 minutes per side, remove from the skewers and place in bowl with salmon. Grill the mussels until their shells pop open, 4-8 minutes total. (Discard any mussels that don’t open.) Set aside.

5. When the quinoa is done, remove from the heat, and add the seafood plus any accumulated juices over the rice, add mussels on top and sprinkle with fresh cilantro.

Serves appx. 8

Enjoy ✌

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Southwest Quinoa Salad

Looking for a way to spice up your quinoa? I know it can be pretty bland by itself so I like to mix it into salads or make a large batch and have meal prep done for the week! It is also a great pot luck dish. Recipe below!

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Southwest Quinoa Salad

 
Ingredients:

•1 Cup Dry Quinoa

•2 Cups Water

•1 large bell pepper, chopped

•1 large green onion, chopped

•2 Roma tomatoes, guts removed & chopped

•½ jalapeño, seeded & minced (keep seeds if you like spicy)

•1 large handful cilantro, minced

•1 can (341ml) corn niblets (no sugar/salt)

•1 can (540ml) black beans (no salt)

•½ tsp cumin

•½ tsp salt

•½ tsp pepper

•½ tsp onion powder

•Dash chili powder

•2 limes, squeezed

 
Directions:

Cook quinoa with water and let cool for approximately 2 hours.  Prepare all vegetables and mix all remaining ingredients together with cooked/cooled quinoa. Rest for about 30 minutes or longer for flavours to develop (best overnight). Top with avocado, salsa, greek yogurt, cilantro or whatever you like! Enjoy. Makes a lot! I would say it would make at least 8 servings.

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Feel free to add some cooked chicken breast for extra protein!

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Whole30 Round 3

It’s the new year and for the last 2 years every January I embark on Whole30 but this time I am going to blog about it the whole way through! Follow me through if you like. Here we go!

Day 1

Real sick, feeling it from overindulging in the tequila the night before 😷 Ready to ditch the booze, sugar, dairy, grains and legumes from my diet! Let’s do this!

Meal 1: Yam and pork hash, 1 egg, 1/4 avocado

Meal 2: Chicken breast, Green tossed salad with pomegranate arils. Tossed in 2tsp extra virgin olive oil and 1/2 squeezed lemon.

  

 

Meal 3: Baked chicken, baked cubed yams, broccoli with ghee.

Snack: Apple, almond butter & cinnamon

Day 1 down 😌

Day 2 ✌🏽️

Feeling somewhat better and ready to eat some whole food!

Meal 1: Sweet potato and pork hash, 2 eggs, 1/4 avocado.

  
Post workout: Banana.

Meal 2: Carrots & celery sticks with homemade guacamole and chicken breast.

Meal 3: Lobster & Salmon, red potato, broccoli, ghee (boyfriend doused steak in Worcestershire sauce so had to resort to Salmon)

Before bed snack: Slightly thawed Raspberries  

 

Day 3

Feeling full of energy today, tiger blood is creeping up. Breakfast then out for some Whole30 essentials.

Meal 1: Sautéed mushroom, onion, bell pepper, garlic, kale & spinach with coconut oil and herbs. Topped with two poached eggs and side of guacamole. I had some guava Kombucha while out shopping too.

   
Yolk porn

 

Snack: Chia pudding with mashed raspberries, banana, sprinkle of hemp hearts, bee pollen, coconut.

Recipe tip: 

Chia pudding 

  • 2Tbsp chia seeds 
  • 4Tbsp coconut water
  • 4Tbsp almond milk 
  • cinnamon 
  1. Combine all ingredients and stir well, soak for 2 hours.

  
Meal 2: Leftover sweet potato/pork hash

Meal 3: Italian sausage potato skillet.

  
Recipe tip: 

Yield: 3-4 servings

Ingredients:

  • 4 Whole30 approved sausage (or use ground pork)
  • 2 medium red potatoes, sliced (cooked for faster results)
  • 1/2 large zucchini, sliced in half moons
  • 2 medium carrots, sliced
  • 1/2 medium onion, diced
  • 1/2 bell pepper, diced
  • Italian seasoning (1tsp basil, 1tsp oregano, 1tsp parsley, 1/4tsp red pepper flakes, 1/2tsp garlic, s&p) Save leftovers.

Directions:

  1. Prepare Italian seasoning in small dish. 
  2. Cook sausage over medium heat in frying pan, slice and brown more. Remove from pan and set aside on paper towel.
  3. Slice potatoes, add some coconut oil to pan over medium heat and place potatoes evenly on pan. Brown both sides of potatoes evenly; seasoning each side with Italian seasoning (cooking the potatoes before hand helps or microwave for a few minutes then slice). While cooking potatoes start to chop veggies.
  4. Add veggies to skillet once potatoes fully browned on both sides, add some more Italian seasoning and cook until zucchini tender, add sausage and cook for about two minutes more.
  5. Serve with Whole30 approved hot sauce, cilantro and sesame seeds (optional).

     
    Doused mine in some Yucatan Sunshine hot sauce.

     

    Essentials picked up today. Coconut flakes, coconut water, whole30 approved salsa, apple cider & tomato paste for ketchup, coconut aminos, hemp hearts, light olive oil for mayo, cashews, coconut butter (manna) and shredded coconut. 

      

    Time to make ketchup and mayo!

    All you need to make ketchup. 2 cans tomato paste, 1/2 cup Apple cider, 1/2 cup Apple cider vinegar, 1tsp garlic powder, 1/2 tsp Himalayan salt, 1/8tsp ground cloves. Bring to a simmer over medium heat for about 10 minutes stirring constantly. 

      
    Final product 

      

     

      
     

    Day 4

    Woke up not tired at all and the headache is gone, feeling full of energy. Started a new workout program and felt great at the gym other than it was absolutely packed due to New Years resolutioners’ … Guess you gotta start sometime and January seems to be it haha! Anyway here are today’s meals.

    On Sunday’s I usually prep roasted root veggies and chicken breast for the week so I can easily grab for breakfasts and lunches, I will share this Sunday with you more on what I do.

    Meal 1: roasted root vegetables, two fried eggs, 1/4 avocado, 1 kiwi.

      

    Snack: handful cashews & 1 fig

    Meal2: Spinach salad with bell peppers, red onions, tomato, mushroom, cooked chicken breast, one hard-boiled egg. Tossed in 2 teaspoons extra-virgin olive oil and one tablespoon apple cider vinegar. Side of pineapple.

      

    Snack: Apple & almond butter.

    Meal 3: Tex-Mex Casserole topped with Whole30 approved salsa, guacamole, hot sauce and cilantro.

      
    Recipe here from my previous Whole30.

      
    Day 4 in the books 😀

    Day 5



    Sleepy today but had enough energy to get myself to the gym do the rock bottom class then shoulders/chest/triceps. Lazy food day, love leftovers!

    Meal 1: Roasted root veggies, 2 eggs, avocado & pineapple.

      
    Snack: Hard boiled egg & handful cashews.

    Meal 2&3: Leftover Tex-mex casserole

    Before bed: Raspberries 

    Hope to get a good night sleep and feel more energized tomorrow. Day 5 dunzo ✌🏽️

    Day 6 



    Still tired this morning but had a 45min nap after work because I felt that I needed it. Active rest day so I did tabata. Here are my meals for the day.

    Meal 1: Roasted root veggies, homemade sausage, over easy egg, avocado.

      
    Snack: Handful cashews, 1 dried fig

    Meal 2: Chicken Greek salad tossed with extra virgin olive oil, Apple cider vinegar & oregano.

      
    Pre workout snack: Root veggies

    Meal 3: Slow cooker ribs with homemade sauce, mashed Chinese purple yams, green beans with ghee and garlic.

      
    Day 6 done. Day 7 tomorrow!! Almost one week in 😊 oh and I found sugar free and nitrate free bacon!🐖

      

    Day 7
    Didn’t sleep the greatest, woke up a couple times through the night but was able to fall back asleep and I’m having some crazy dreams. I woke up 30 minutes before my alarm went off and felt energized, time for breaky!

    Meal 1: Scrambled eggs (1 egg/2 egg whites), mushroom, spinach, onion and sugar/nitrate free bacon! 1 Blood orange.

      

    Snack: Handful cashews

    Meal 2: Leftover ribs & last of Tex mex casserole.

    Pre workout: Sausage & Cashews 

    Post workout: Hard boiled egg & yam

    It was leg day needed the fuel!

    Meal 3: Almond crusted chicken breast & delicata squash (soooooo good!)

      
      

    1 week down, week 2 here we go! 

    Day 8



    Little tired again today and really sore from yesterday’s workout. Glad it’s Friday!


    Meal 1:
    Root veggies, 2 fried eggs, banana with almond butter & cinnamon

      

    Snack:
    Cashews


    Meal 2:
    leftover almond chicken, carrots, green beans, almond butter.

      
     

    Pre workout: Chicken, cashews

    Meal 3: Leftover almond chicken, red potato with ghee, asparagus 

      

    Yay for sleep in tomorrow and what to make for breaky …
    Day 9



    Today’s first test; went to a funeral and reception food! I succeeded. Tough day.

    Meal 1: Bacon wrapped asparagus, 2 eggs, 1/2 kiwi, 1/2 blood orange

      
    Meal 2: (on the road) 2 hard boiled eggs, blueberries, carrots & green beans. Also had some veggies and olives at reception.

    Snack: Root veggies

    Meal 3: Salmon, whipped sweet potato with ghee, cauliflower.

      

    Some fizz

      


    Day 10
     

    Slept in and feel great today! Went to the gym and did my regular shopping and meal prepping.

     
    Meal 1: Scrambled eggs with mushroom, onion and green pepper, bacon, avocado. Side of fruit salad with cinnamon and flaked coconut.

       
      


    Meal 2 (Post workout): Tuna salad made with homemade mayo and pickles, carrots, celery and blood orange.

       

    Meal 3: Turkey burger with homemade ketchup, mustard, avocado, tomato, onion, wrapped in lettuce. Side of homemade baked russet potato fries and homemade ketchup.

      

     


    Meal prepping: I cut up 2 beets, 2 turnips, 1 yam, 1 large sweet potato, toss with extra virgin olive oil and herbs. Baked chicken breast (hot sauce ones are for the boyfriend). I also have leftover turkey burgers and salmon from yesterday. Always good to have a lot of protein cooked so I don’t mess up.   

       
       

    Day 11
    Feeling good today just a little sore from my workout yesterday.
    Meal 1: Root veggies, bacon, eggs and avocado.

      
    Snack: Cashews, fig

      
    Meal 2: Chicken, root veggies, carrots and mashed avocado.

      
    Pre workout snack: Homemade LÄRABAR

      
    Post workout: Banana
    Meal 3: Salmon cakes with awesome sauce, carrots & celery.

      

    Day 12

    Breakfast is getting repetitive think I may have a chia pudding tomorrow for breakfast, soaking the seeds overnight.

    Meal 1: Root veggies, 2 fried eggs, avocado & orange

      

    Snack: Cashews, fig

    Meal 2: Leftover salmon cakes with awesome sauce and carrots.

      

    Snack: Homemade LÄRABAR

    Meal 3: Stuffed acorn squash. Stuffing is ground bison sautéed with mushroom, onion, bell pepper, garlic and homemade taco seasoning. Topped with guacamole and salsa.

      

    Rest day from gym 

    Day 13

    Meal 1: Chia parfait with banana, raspberries, blueberries, hemp hearts and bee pollen.

      
    Snack: 1 Hard boiled egg

    Meal 2: Chicken, root veggies, carrots and almond butter.

      
    Pre workout: Homemade LÄRABAR

    Post workout: Salmon cake, banana

    Meal 3: Lemon thyme chicken, red potato with ghee, Brussel sprouts with bacon.

      

    Closeup of those Brussels, so delish 😋

      

    Day 14



    Two weeks in and I feel so great, I haven’t had a headache since day 3. Huge success for me as I get them often. I feel the tiger blood flowing!

    Meal 1: Root veggies, eggs, avocado, orange.

      

    Snack: Pear, cashews.

    Meal 2: Leftover turkey burger with lettuce, fried mushrooms, mustard, homemade ketchup, red onion, avocado and topped with an egg.

      

    Pre workout: Homemade LÄRABAR

    Post workout: handful nuts, Apple

    Meal 3: Top sirloin baked steak, mashed potatoes, sautéed broccoli & cailuflower ( boyfriend made steak n potatoes ) 😊

      

    Two weeks down, two weeks to go!

    Day 15

    Meal 1: over easy eggs, leftover mash potatoes, avocado, grapes and blueberries.

      

    Snack: Cashews, fig.

    Meal 2: Root veggies topped with leftover ground bison, mashed avocado and salsa.

      

    Snack: Apple

    Dinner: Went to a pot luck dinner, I brought veggies with homemade ranch, fruit tray and chicken wings with homemade BBQ. My sister also brought a Whole30 potato salad. I planned to not fail and succeeded! I also had some guacamole and olives that someone else brought.

       
     

    Officially at the halfway point!



    Day 16


    It was a leftover kinda day except for breakfast, ate most of the remaining food in my fridge. 

    Meal 1: Sweet potato hash, 2 poached eggs, avocado.

       
     
    Meal 2: Chicken, small piece of salmon, root veggies, leftover veggies and dip.

    Meal 3: Leftover sweet potato hash and ground bison with salsa and avocado.

      

    Before bed snack: Blueberries

    Day 17:

    Had a nice sleep In today. Feel great still!

    Meal 1: Baked sweet potato, 3 eggs, avocado.

      

    Meal 2: Chicken breast, baked sweet potato, raw veggies.

      

    Meal 3: Coconut crusted chicken strips with homemade bbq, broccoli and cauliflower.

      

    I had coconut water pre and post workout as well.

    Day 18

    Meal 1: Root veggies, eggs, avocado

      

    Snack: homemade LÄRABAR 

    Meal 2: Green salad with chicken and blood orange. Tossed with avocado oil and Apple cider vinegar.

      

    Snack 2: Cashews

    Meal 3: Pork sirloin with apples, mushroom onion, garlic. Carrots, broccoli, cauliflower with ghee.

      

    Day 19

    Meal 1: Eggs, root veggies, avocado, kiwi.

      

    Meal 2: chicken breast, carrots, yam

    Pre workout: Cashews

    Post workout: Pork, root veggies

    Meal 3: Salmon, green beans with ghee, baked sweet potato home fries

      

    Day 20
    Meal 1: Eggs, root veggies, avocado, kiwi.

    Getting repetitive

    Snack: homemade LÄRABAR 

    Meal 2: Mexican tuna boats

      

    Pre workout: Pork, Cashews

    Post workout: Salmon, sweet potato

    Meal 3: Steak, potatoes with ghee, carrots with coconut oil

      

    Day 21

    Meal 1: Chia pudding layered with mashed raspberries and blueberries, topped with hemp hearts and bee pollen.

      

    Snack: Cashews

    Meal 2: salmon, root veggies, green beans

      

    Snack: Date roll

    Meal3: Spicy tuna/salmon cakes with mango avocado salsa

      

    Yum so delicious! Only 9 days left!!

    Day 22:

    Meal 1: Mushroom, zucchini, onion omelet. Avocado. Banana with cinnamon & cashew butter.

      

    Snack: LÄRABAR 

       

    Meal 2: Leftover Spicy tuna/salmon cakes with mango avocado salsa.

      

    Pre workout: Pork, cashews

    Post workout: Coconut water

    Meal 3: Store bought roasted chicken, green salad with homemade Italian dressing. Orange.

       
     

    Day 23:

    Been making bone broth from the chicken carcass overnight, simmered for 14 hours. 

    Meal 1: Scrambled eggs, mushroom, onion, spinach, avocado. Fruit salad.

       
     

    Meal 2: Green salad with chicken and Italian dressing.

      

    Snack: Rise Kombucha “Rose & Schizandra”. Water buffalo caveman berry pepperoni. Went to the health show today and found these yummy gems!

       
     

    Meal 3: 1/2 BBQ & 1/2 Frank’s Hot wings, carrots with homemade ranch, sweet potato home fries.

      

    Made a batch of mayo today and then some ranch.

      
     

    Here’s my bone broth. 3 big jars!

      

    Day 24

    Meal 1: Kitchen sink hash. Leftover pork sirloin, leftover sweet potato home fries, mushroom, onion, Apple, garlic all sautéed in a pan. Topped with two poached eggs and side of avocado. Kombucha. “Kitchen sink” refers to leftovers thrown all together and that is what I did with this dish.

      

    Meal 2: Leftover kitchen sink hash (pre workout)

    Post workout: Bone broth, date roll.

    Meal 3: Chicken breast, green cauliflower with ghee, sweet potato home fries.

      

    Before bed: Bone broth

    Did my normal meal prep today, baked chicken and sweet potato home fries for the week. Here we go final week!



    Day 25
    Meal 1: Eggs, sweet potato home fries, avocado, half grapefruit with cinnamon and kiwi.

      

    Snack: Cashews

    Meal 2: Chicken breast, red potato, carrots and homemade ranch.

      

    Pre workout: Pepperoni stick

    During workout: Coconut water

    Meal 3: Mexican burrito bowl. Lettuce, taco cauli rice, green onion, bell pepper, avocado, salsa, tomato, red onion, taco seasoned top sirloin, cilantro and fresh squeezed lime.

      

    My last meal was absolutely delicious, definitely repeating!!
    Before bed: Bone broth


    Day 26


    Meal 1: Scrambled eggs topped with salsa and avocado, side of sweet potato home fries and 1/2 grapefruit with cinnamon.

      

    Meal 2: Chicken breast, sweet potato hom fries, leftover cauli rice.

      

    Pre workout: Chicken, yam.

    During workout: Coconut water.

    Meal 3: Pork and beef burger with ketchup, mayo,mustard, tomato, red onion, avocado, salsa, wrapped in lettuce bun. Side of 1/2 russet potato with ghee and green onion.

      


    Day 27
    Meal 1: Over easy eggs, sweet potato home fries, avocado.
       

    Meal 2: Leftover turkey burger topped with ketchup, mustard, avocado & salsa. Side of russet potato discs and ketchup.
     

    Snack: Turkey patty, cashews 
    Meal 3: Salmon, green beans and red potato with hot sauce.

      


    Day 28:


    Meal 1: Over easy eggs with salsa and hot sauce. Banana with almond butter and cinnamon.
       

    Meal 2: Raspberry spinach salad – Spinach, mushroom, cherry tomato, bell pepper, red onion, chicken breast, raspberries and hard boiled egg. Tossed with raspberry vinaigrette (mashed raspberry, Apple cider vinegar, avocado oil).
     

    Pre workout: Hard boiled egg, cashews

    Post workout: Chicken breast, yams


    Meal 3: Sweet potato hash with ground pork/beef, mushroom, onion, bell pepper, garlic and shredded sweet potato, topped with fried egg and hot sauce.

      

    Can’t believe there are only 2 days left … 6 meals to go!

    Day 29
    Meal 1: Eggs, sweet potato home fries, walnuts.

      

    Meal 2: Leftover sweet potato hash, kiwi.
    Pre workout: Hard boiled egg, Tbsp. Cashew butter.

    Post workout: Chicken breast, 1/2 banana
    Meal 3: Turkey meatballs, veggie marinara and “zoodles”

      

    Only one day left! 

    Day 30


    Yay I made it! What an amazing feeling, I feel so energized, clear headed and strong! 

    Meal 1: Yam Frittata with kiwi, pineapple, raspberries and avocado.

      

    ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

    Recipe tip:


    Serves 6


    ▶Ingredients:

    •1 large yam or sweet potato, peeled and shredded  (about 5-6 cups shredded)

    •8 Eggs 

    •3 egg whites or add another egg

    •1/2 bell pepper, chopped

    •4 large mushrooms, chopped

    •2 cloves garlic, minced

    •1/2 yellow onion, chopped

    •3 thick slices gf bacon, chopped (sugar/nitrate/hormone free) – optional


    ▶Directions:

    Preheat oven to 375º C. Peel and shred yams or sweet potatoes (I used shred blade on my food processor). Grease baking dish with coconut oil (I used glass 9×6). Press shredded potatoes into greased baking dish. Cut up all your veggies (change up veggies if you like), spread veggies over potatoes evenly and top with chopped bacon. Whisk eggs and season with s&p and any other spices desired, pour over potatoes and veggies evenly. Bake for 40-50 minutes. Rest 5 minutes. Slice and serve!

    ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖


    Meal 2: Leftover yam frittata
    Meal 3: Steak, green beans with garlic and coconut oil, leftover frittata, side romaine with homemade dressing.

      

    That’s it finished my third Whole30. If I have not listed a recipe you would like please comment and I can share with you. Thanks for following! 
    😀

    Homemade Chili

    I whipped up this chili by my boyfriends request. He is usually the one that makes the chili in the slow cooker but we only had about an hour to cook so I did it the traditional stovetop way. Turned out delicious, didn’t take many pictures sorry.

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    Recipe:

    Homemade Chili

    Ingredients:
    •2-3 pounds ground bison (can use beef, turkey or veggie ground round)
    •2tsp Extra virgin olive oil
    •4 Celery stalks, chopped
    •1 medium Onion, chopped
    •2 medium Carrots, chopped
    •6 Large Mushrooms, sliced
    •1 medium Zucchini, chopped
    •2 medium Bell peppers, chopped
    •1 Jalapeño, diced (remove seeds if you don’t want spicy or omit)
    •4 Garlic cloves, minced
    •1 28oz can kidney beans, drained and rinsed
    •1 28oz can crushed tomatoes
    •1 6oz can tomato paste
    •1 cup (1/2 jar) marinara sauce
    •1/4 cup chili powder
    •2 tsp cumin powder
    •1 tsp coconut sugar or choice
    •2 tsp onion powder
    •2 tsp dried oregano
    •1 tsp dried basil
    •1/4 tsp cayenne pepper
    •1 tsp pink Himalayan salt
    •1 tsp fresh ground pepper

    Method:
    In large soup pot fry oil and ground bison over medium heat until just done (it’s ok for a little pink as you will be cooking more). While bison is cooking chop all your veggies up and then add all prepped veggies to cooked bison  and fry for about 5-10 minutes more until somewhat soft. Add all your seasonings and stir well. Add crushed tomatoes, kidney beans, tomato paste and marinara sauce, stir until well combined. Lower heat and simmer for at least 30-40minutes stirring occasionally. Serve. Makes about 12× 1Cup servings.

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    I had leftovers for lunch the next day with ryvita crackers, avocado and cherry tomatoes.

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    Quinoa Salad

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    Fresh veggies growing in the garden means salad time. I have an abundant amount of different cherry tomatoes growing and also very happy with my lemon cucumbers, huge crop this year 🙂

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    I used a lemon cucumber, indigo fire cherry tomatoes and cilantro in this salad from my garden.

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    This is by far my favorite salad I could eat it every day for lunch! It is also a great dish to bring to a potluck.

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    Here’s the recipe:

    Salad:
    •1-1/2 Cup cooked quinoa
    •1 medium bell pepper, chopped
    •15 cherry tomatoes, halved
    •1 lemon cucumber, chopped (add more cucumber if you don’t have)
    •1/2 cucumber, chopped
    •Handful cilantro, minced
    •S&P

    Dressing:
    •1 medium lemon, squeezed
    •2Tbsp extra virgin olive oil
    •Dash each dried spices: onion powder, oregano, garlic, S&P

    Optional: Sprinkle of hemp hearts for top

    Method:
    Cook quinoa 2 hours before preparing and let cool (I cooked 1 cup dry and saved remaining). Whisk dressing together and set aside. Prepare veggies and toss in large bowl, add cooled quinoa. Pour dressing over salad and toss well. Place in fridge to let flavors develop for at least 20 minutes before serving. Leftovers can be stored for a few days in fridge.

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    Enjoy!

    Tex-Mex Casserole

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    Wowzers this was a hit! I love easy dinners and this was pretty easy to make.  I adapted the recipe from Popular Paleo with few alterations. My version below.

    Ingredients:
    1lb grass fed ground beef
    •2 large handfuls baby spinach
    •1Cup carrots, diced
    •1Cup parsnip, diced
    •1-1/2Cups zucchini, diced
    •1-1/2Cups green bell pepper, diced
    •4 mushrooms, sliced
    •1/2 medium yellow onion, diced
    •3 cloves garlic, minced
    •14oz can organic diced tomatoes
    •1Tbsp bacon fat
    •1/4Cup homemade taco seasoning
    •5Cups shredded sweet potatoes/yams
    •1/3Cup coconut oil, melted
    •1/2tsp onion powder
    •1/2tsp chili powder 
    •1/2tsp ground coriander
    •Salt and pepper
    Garnish: Cilantro, avocado, hot sauce

    Directions:
    1. Preheat oven to 375ºF.
    2. Chop all veggies, melt fat in large saucepan over medium heat and add all veggies except spinach. Sauté until just tender then add spinach and cook until spinach is wilted. Remove veggies from pan and set aside.
    3. In same pan cook ground beef with taco seasoning until well done.
    4. While ground beef is cooking peel and grate sweet potatoes (I used my handy food processor with the grating disk). Immediately pour melted coconut oil over potatoes and toss with hands. Sprinkle the onion powder, chili powder, ground coriander and S&P over potatoes and toss until well combined. Set aside.
    5. Once beef is done add the vegetable mixture and diced tomatoes to pan and cook for few more minutes to let flavors develop.
    6. Transfer the veggie/meat mixture to a large baking dish (I used my dutch oven-you will need a pan at least 9×13″ big). Top with seasoned sweet potatoes.
    7. Cover and bake in preheated oven for 30min. Remove cover and broil for 5min. Let stand 10min.
    8. Serve and garnish.
    Serves 6-8
    Enjoy✌

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