Thai Beef

I found this little recipe a few years ago and it's been a staple in my house ever since. I absolutely adore this little concoction of deliciousness. They is a slight spice to it so be careful...but ENJOY!!!!

Thai Beef

Servings: about 5-1 cup servings. 

Ingredients

• 1 lb of 95% lean ground beef or ground turkey
• 1 tsp onion powder
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 red bell pepper; diced
• 1 cup brown rice
• 2 cups water
• 2 Tbsp soy sauce or coconut aminos
• 1 tsp. asian fish sauce
• 1/3 cup cilantro, finely chopped

Directions

1. Rinse cup of brown rice under cold water
2. cook beef or turkey until browned
3. Add onion powder, green onions, garlic, crushed red pepper, red pepper, and 1 tbsp of the soy sauce and saute for 2 minutes
4. Add 2 cups water, fish sauce, and rest of soy sauce and bring to a boil. Reduce heat and cover.  Cook for 25-30 minutes or until all water is evaporated. Add cilantro, mix well, and let rest for 10 mins.
5. Serve while hot! 

Cracklin Chicken by Nom Nom Paleo

I freaking love chicken. I even love the crispy skin...not gonna sugar coat it. I found this recipe on Nom Nom Paleo  and I can't get enough. I'm not even going to take credit for this deliciousness....Go...get this recipe and EAT IT. SO GOOD

Recipe is found on the link above. Also here....

http://nomnompaleo.com/post/74180911762/cracklin-chicken 

I served it with quinoa and snap peas. EAT IT!!!

Sausage Potato Soup

With all of the cold days we've been having, I really wanted to pull out my old standard and make Sausage Tortellini Soup. Unfortunately, tortellini is a no-no for me right now (not like potatoes are much better, but not as bad) so I decided to regroup and make a new soup based off my old recipe.

Firstly, hubs HATES soup so the first time I made it, I was scared...but low and behold; he ate 3 bowls the first time I made it. I have added it to my cooking repertoire to at least once a month.

Sausage Potato Soup

Servings: approx 7

Ingredients

• 1 package of mild Italian Sausage
• 4 small gold potatoes (skin on) chopped into small pieces
• 6 cups organic free-range chicken stock
• 1 can fat-free evaporated milk
• 1 tsp chicken base (or 2 bouillon cubes)
• 1 Tbsp. dried oregano
• 1 Tbsp. dried parsley
• salt & pepper to taste
• aged parmesan cheese

Directions

1. Cook sausage in large pot. Break into small pieces (I usually run it through a food processor once cooked to make teeny pieces)
2. Add remaining ingredients minus cheese and bring to a boil. Once at boiling point, lower to medium-low heat and simmer for approx. 30 mins. 
3. Serve with parmesan

Fried Rice

Who doesn't love Chinese food?! I am obsessed with it, but I know how fattening it can be. Here is my "skinny " version.
This version has shrimp but you can make it with anything!!!

"Easy" Fried-Rice
Servings: 4, Serving Size: approx. 1 cup

Ingredients

• 1-2 large green onions; finely chopped
• 2 large eggs (if you are adding meat, up this to 3)
• 1 tsp. salt
• pepper to taste
• 2 Tbsp. sesame oil
• 1 tsp. chili oil (optional, I like mine spicy)
• 1 cup of uncooked brown rice
• 2 cups water
• 1-2 Tbsp. soy sauce or coconut aminos

Directions

1. Cook rice according to directions. Place in refrigerator for at least 2 hours before cooking or like me, put in freezer for 30 mins.
2. Lightly beat eggs with salt and pepper
3. Heat a wok (big frying pan) to high. Add 1 Tbsp. sesame oil and cook eggs until lightly scrambled. Remove eggs and make sure pan is clean.
4. If adding meat, add 1 tsp. chili oil and cook meat. Remove from pan when cooked
5. Add 1 Tbsp. sesame oil to pan, add cold rice and fry. Break apart with wooden spoon. Stir in soy sauce as desired. When rice is hot, add meat and eggs back into pan, mix thoroughly 
6. Stir in green onion
7. Serve and eat!!!

YUM!!! I want some now 

Cilantro Lime Steak with Aji Sauce

This is so easy to make and it's super tender and very flavorful. I've used this same marinade on chicken and it's amazing as well.

The sauce is optional, but it makes it taste EVEN better

Cilantro Lime Steak 
Servings: 3

Ingredients:

• 3 nice sized top round steaks, trim all fat
• 1/3 cup soy sauce or coconut aminos
• 1/3 cup extra-virgin olive oil
• 1 tsp. sesame oil
• juice of 2 limes
• 3 cloves of garlic
• handful of cilantro
• pinch of raw sugar
• dash of red pepper flakes

Directions

1. Combine all ingredients (except meat) in blender
2. Put steak in Ziploc bag, add marinade
3. Refrigerate for at least 4 hours (I did this overnight). Take steak out approx. 30 mins. before grilling.
4. Grill steak on medium-high to desired cooking
5. Serve with aji sauce

Aji Sauce

Ingredients

• 2-3 jalapenos; seeded
• 3 Tbsp. cilantro
• 2 Tbsp. extra-virgin olive oil
• 3 cloves garlic
• 1 Tbsp. white vinegar
• 1 Tbsp. cumin
• 1/2 tsp. salt
• 1 tsp. black pepper
• 2 Tbsp. sour cream (I used coconut sour cream)

Directions

1. Combine and blend completely. Tastes great with a variety of meats

Warning....don't go kissing anyone after you eat this because the garlic content will kick!!!! 

Menu Idea

I came up with this idea years ago and it really helps with managing dinners during the busy week. Every grocery day, I sit down and create a menu for the upcoming week with enough meals to go until Friday (cheat/eat out day). I don't label days because if I don't feel like something that night, we choose otherwise. I then sit down and make a list for the grocery store that has all of the ingredients to the meals, breakfasts, extras we need, etc. I then go through my cabinets and mark through the stuff we already have. This technique has allowed me to cut my shopping costs down dramatically.

All you need for this is:

a frame (I found this cool one at Hobby Lobby-it's for scrapbooking projects)
scrapbook paper for a background
letters to say what you want it to
dry erase markers


I write it out and when we're done with it, we erase and start over. It hangs on my wall in my kitchen so we can see it.

Golden Curry Chicken

This was a new recipe for me, and BOY am I glad I made it. I found it on Pinterest when I was looking up Paleo recipes and it looked so good. When I made it, hubs was a little concerned about the color because when I say it was bright orange-yellow, I mean it was bright! Well, after he smelled it cooking, he was keen to try it...and yay!!! it was a hit.

I modified the recipe from the original because lets face it, I am not cooking for 8 people, just 2. The original recipe asked for 8 chicken breasts but I used a small package of chicken tenders.

Golden Curry Chicken
makes 3 servings 

Ingredients

• 9 boneless, skinless chicken tenders
• 1 cup raw honey
• 1/2 cup mustard (I use organic)
• 1/4 cup melted grass fed butter or ghee
• 1/4 cup raw milk (I used coconut milk)
• 2 tsp. curry powder
• 1 tsp. pink salt

Directions

1. Melt butter in microwave safe bowl. Add honey, milk, mustard, salt, and curry to melted butter. Mix together well.
2. Place chicken in baking dish and pour mixture over. Marinade for at least 3 hours (I did this overnight)
3. Pre-heat oven to 350*
4. Bake for 45 minutes

I served this with organic tri-color quinoa (from Trader Joe's) cooked with black pepper and free-range chicken stock according to package (I subbed stock for water). 

Pepper Steak

This is one of my husband's favorite meals. It's super simple, fast to make (even faster if you pre-prepare meals like I do), and delicious. I found a version of it on the Skinnytaste blog and modified it to my own. The best part about it? It's a SKINNY recipe!

Pepper Steak
Makes approx 4 servings

Ingredients
12 oz top round steak; trim fat
4 Tbsp.+ 3 Tbsp low sodium soy sauce or raw coconut aminos (soy sauce substitute)
1 Tbsp rice wine vinegar
3 tsp. cornstarch
3 tsp. sesame oil
1/2 tsp. onion powder (or 1/2 lg onion, sliced thin...I don't like it this way)
1 red bell pepper, sliced into thin strips
1 tsp. black pepper
1/2 tsp. crushed red pepper flakes (optional)

Directions

1. Slice meat into thin strips. Combine 4 Tbsp. soy sauce, rice wine vinegar, onion powder (if using versus onion), 1 tsp. of the cornstarch, black pepper, and crushed red pepper.
2. Place sliced meat into bag or dish with lid, pour mix over. Marinate at least 30 mins. I usually do this ahead of time. The longer it marinates, the better (use within 2 days)
3. Slice peppers (and onions) if using. Combine rest of cornstarch, soy sauce, and 1 Tbsp. of water in a bowl. Put aside.
4. Heat wok or large pan on high. Take 2 tsp. of sesame oil and heat. Place meat in hot pan and saute for 2-3 mins. Remove from pan.
5. Place remaining oil in pan. Once hot, cook peppers and onion for 2 mins. Add meat back into pan along with set aside sauce. Cook until thick.
6. Serve with white rice or quinoa.

Sauteed Snap Peas

For years, my husband wouldn't TOUCH green veggies....until I made him these.
I make them with or without bacon...but let's face it, bacon is Paleo so I'm all over that like white on rice....
This is a Paleo recipe...if you are one of those that agree that snap peas and garlic belong (some types of Paleo enthusiasts do not and some do)

We eat them at least once a week here in this house.

Sauteed Snap Peas
Makes approx 3 servings

• 1 package of sugar snap peas (approx 3 cups)
• 3 slices of bacon (optional)
• 2 tsp. grape seed oil (if NOT using bacon)
• 3 cloves garlic, sliced thinly
• salt and pepper to taste

Directions

1. If using bacon, slice into small chunks. Brown and leave drippings in pan.
2. If NOT using bacon, add grape seed oil to pan and heat.
3. Put snap peas in still cooking pan, add salt and pepper. Cook on high for 5-7 minutes tossing frequently. 
4. Lower heat to low, add garlic, and cover (this allows them to steam) for about 10 mins.
5. Serve! 

Like I said, these are usually gone SUPER fast with hubs....

Enjoy!

-Julie

Gluten-Free Breakfast Sandwiches

I have been really good about preparing things ahead of time and one of my favorite to-go breakfasts is this Gluten-Free Breakfast Sandwich. I make these every Sunday night and wrap them in tin foil squares, take them to work with me, remove the tin foil, place in a paper towel, and pop it in the microwave for a minute....Presto!!! Breakfast!

Gluten-Free Breakfast Sandwiches
Makes 1 serving
Ingredients

• 1 egg
• 1 tsp. grass-fed butter or ghee
• 3 slices of uncured salami (or whatever breakfast meat you want. This is optional)
• 2 thin slices of raw milk aged cheddar
• 1 gluten-free english muffin (I use Ezekiel brand)

Directions

1. Toast muffin to desired preference
2. Melt butter in pan. Cook egg to medium 
3. Layer cheese and breakfast meat on cooked muffin
4. Once egg is cooked, put it on top of the meat/cheese combo; assemble
5. Wrap in tin foil-these will keep for the week

To re-heat:

1. unwrap from tinfoil (NEVER put tinfoil in a microwave)
2. place sandwich in paper towel
3. heat for 1 minute on high
4. EAT!!!!! 

I only made three this week because I want to do steel-cut oats with blueberries for the other 2 days!

You can use any type of muffin/bread.

-Julie

Snack Bin...the healthy alternative to grazing

Snack bin?! I need one...yes, yes you do. The reason I chose to do one of these is because it keeps me from running to the fridge to "graze".
Hi, my name is Julie and I am a stand with the door wide open, search for crap, close the fridge, open it again and think something new is in there- food grazer.

I found this idea on Pinterest and I think it was one of the most GENIUS ideas ever. It allows me to go to my fridge, grab a HEALTHY snack, and leave it.

My snack bin (of course I had to make it pretty!)

My snack bin consists of individual portions of hummus and apple slices right now. I am cutting the calories at the moment, so this is sufficient enough for me.

Hummus with gluten-free bagel chips. NOM!

They do say that eating 5 small meals throughout the day is better than making you wait for meal times! Have fun with it!

-Julie

Easy Recipe Binder

If you're anything like I am, you have a huge collection of scrap papers that consist of your recipe collection. 

This is highly unorganized to me and I need to get them all in one place....Don't judge this mess!!

My messy book!

This is an easy and CHEAP (love that word!) to keep your recipes organized and free of food marks.

Cheap Binder

Made a cool inside cover

All I did was go out and buy a cheap binder, some sheet protectors, and some separator tabs. I am in the process of typing up all of this mess so it's taking me a bit; here is what I have so far...

Binder tabs-found the template online and made the labels

 Personalize it to suit your needs. I have a lot of the same types of recipes so I made 5 sub-groups.

Recipes in sheet protector

Find some legible fonts (you can find cool,

FREE fonts on Pinterest), type up your recipes, 

print, and add to the sub-group.

Now I will have all of my recipes in ONE place instead of thrown in a notebook. Save them in a file on your computer so you can change them if you need to (I play with things and add or take things out if I don't like them). 

Mostly, have fun with it. THIS IS YOURS!!!

I will be back with some more recipes very soon....Keep an eye out!

-Julie