Monday, March 31, 2014

Whole30 Day 2: Easy Juicy Chicken Thighs with Roasted Veggies

Day 2 of Whole30!
Still going strong!

Breakfast: Scrambled Eggs with sliced banana

Lunch: Salad with hard boiled egg, avocado and tomato

Dinner: Chicken and roasted veggies 

Cheats: I did have a tiny bit of granola from Nuts About Granola



Chicken Ingredients
  • 2 Tbsp Butter
  • 4-6 Chicken Thighs (I prefer boneless/skinless because it’s easier)
  • Sea Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • Ground Cinnamon, to taste

Instructions - (Start Veggies first if you want to cook those, recipe here)
  1. In a skillet (preferably cast iron), melt your butter over medium-high heat.
  2. While the skillet is heating up, coat both sides of your chicken with the salt, pepper, and cinnamon.
  3. When the skillet is hot, place the chicken in the skillet and don’t move it, you want to form a nice crust. If you have one, place a splatter guard over the skillet to keep the grease from making a mess.
  4. When the chicken is cooked about halfway through (time will vary depending on the size of your chicken thighs), turn them over and again, don’t move them so it forms a crunchy crust.
  5. The chicken is done when it has an internal temp of 160F. Remove from heat and do not cut into the chicken until it has rested at least 5 minutes. This will make sure it stays nice and juicy.
  6. Serve with roasted veggies (recipe on this site).






Leftovers for salad tomorrow!!!!




Whole 30: Delicious Roasted Veggies

Delicious Roasted Veggies! 

Goes great with this Easy Chicken Recipe!

Ingredients
  • 2 small Broccoli Heads, cut into florets
  • 1 head Cauliflower, cut into florets 
  • 2 Sweet Potatoes, cut into ½” chunks
  • 3 cloves garlic separated and peeled
  • Olive Oil
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
Instructions
  1. Preheat the oven to 400F.
  2. Line a large baking pan with parchment paper (not foil).
  3. Place all veggies on the prepared baking sheet/jelly roll pan. Pour some olive oil evenly over the veggies (don’t drench them, just a light coating).
  4. Salt and pepper to taste, then mix everything together to evenly coat everything with the oil, salt, and pepper.
  5. Place pan in the oven on the middle rack and roast for 40 minutes, stirring veggies half way through.
  6. You’ll know they’re done when the edges are crispy and brown and it smells amazing!




Sunday, March 30, 2014

Whole30 Day 1: Minestrone Soup (no beans or pasta but LOTS of flavor!)


Day 1 of our Whole30 and it really isn't that bad! We did have to cheat for breakfast since we stayed at a hotel last night and on the way home we couldn't even find one diner just to get meat and eggs! So we had a breakfast bar so we didn't pass out.
Breakfast: Kellogg's Breakfast Bar (CHEAT)
Lunch: Scrambled Eggs
Dinner: Minestrone Soup (recipe below) THIS WAS AMAZING!
Snacks: Hard boiled eggs and baked onion rings (egg and mustard wash, tossed co in coconut flakes baked at 425 for 15 minutes) they weren't the best, until we dipped them in mustard.


Cheats: (2am pizza....hey we were at a wedding.... and a breakfast bar)

A simple minestrone soup with no beans or pasta. You can leave out the pork for a vegan meal. Also great as a crock pot meal!
Serves: 6-8 (great to freeze!)
Ingredients
  • 2 Tbsp Olive Oil
  • 1 Yellow Sweet Potato, diced
  • 1 cup Carrots, diced
  • 2 Celery Stalks, diced
  • 2 Zucchini Squash, diced
  • 2 Shallots, diced
  • 2 cloves Garlic, minced
  • 28 oz Chicken or Vegetable Broth
  • 28 oz can Diced Tomatoes w/ Juice
  • ½ cup Frozen Spinach -or- 1 cup packed Fresh Spinach, chopped
  • 2 Bay Leaves
  • 2 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Parsley
  • ¼ tsp Cayenne Pepper (less if desired, this made the dish pretty spicy)
  • ¼ tsp Sea Salt
  • 1-1/2 lb Ground Pork Sausage or Ground Chicken (optional)
Instructions
  1. Place the olive oil in the bottom of the pot or dutch oven
  2. Brown the meat
  3. Pour in the chicken (or vegetable) broth.
  4. Add the entire can (including juice) of diced tomatoes.
  5. Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic 
  6. Add the frozen spinach (no need to thaw and drain, just add it frozen).
  7. Add in the oregano, basil, parsley, cayenne, and salt.
  8. Stir everything together, add the bay leaved, cover, and cook on low for 1 hour or in crockpot for 8 hours on low (I prefer 8 hours).
  9. Remove bay leaves before serving.





Notes
Recipe adapted from the “Paleo Slow Cooking” book by Chrissy Gower

Thursday, March 27, 2014

Whole30: Paleo Turkey Meatloaf Recipe in a Muffin Pan!

Paleo Turkey or Beef Meatloaf Recipe

Well, made our first Whole30 meal in preparation for next week! And it was delicious! Don't be afraid of ground turkey, it tastes just like beef, seriously! 

TWO WORDS: MUFFIN PAN. This initial recipe called for a meatloaf pan but I saw to use a muffin tin on pinterest so we tried it. AMAZING. and quick! 

We made HALF this recipe and it made 8 'muffin's'. But we each ate 3! It was so delicious! We even chopped up some sweet potato fries, drizzled with olive oil and cinnamon and they cooked for the same time! 

OK Ketchup is NOT on the Whole30, but we technically didn't start yet....and I am from York, PA, we eat ketchup on everything, even eggs!




Paleo Turkey Meatloaf Recipe

Ingredients
  • 2 lbs of ground turkey
  • 3 eggs, whisked
  • 1/2 onion, chopped small
  • 1 (10 oz) package of frozen spinach, thawed and water drained
  • 1/2 of a red bell pepper, chopped small
  • 1/2 cup of Tangy Paleo BBQ Sauce(or your favorite BBQ sauce, or just use ketchup)
  • 1 tsp of chili powder
  • 1 tsp of salt
  • 2 garlic cloves, minced or pressed
  • 1 tsp of oregano
  • 1 tsp of thyme
  • 1/2 tsp of cayenne
  • 2 tbs of olive oil to sauté vegetables
(If you dont have all the spices, dont worry, we didnt have cayenne or thyme)
Instructions
  1. Preheat oven to 425-degrees F
  2. Sauté onions and peppers over medium heat in a saucepan with 2 tbs of olive oil just until tender
  3. Add spinach, garlic, and all spices to the sautéed vegetables in the pan, stir gently
  4. Remove saucepan with vegetables from heat, set aside
  5. Put uncooked ground turkey in a large bowl
  6. Pour in the whisked eggs and mix into the ground meat with your hands - no need to overdo it
  7. Now take veggies from the saucepan and pour into bowl
  8. Once again, mix the vegetables into the meat with your hands
  9. Brush olive oil or spray cooking spray into the muffin tin and fill plush to the top with meat mixture.
  10. Finally, pour over the BBQ sauce or ketchup to cover top of the meatloaf
  11. Cook for 20 minutes minutes. Oven cooking times may vary. If you have a meat thermometer, the internal temperature of the meatloaf should reach 155-degrees F
  12. Add additional BBQ or your own sauce as desired
  13. Serve hot and enjoy!






Adapted from: http://www.paleonewbie.com/not-your-ordinary-meatloaf/

Tuesday, March 25, 2014

Preparation for the Whole30 Challenge



Sunday my husband and I will be starting the Whole30 Challenge (a wedding Saturday night may be hard to stick to the plan....) cutting out sweets and carbs and wine (may have to cheat on that one) is going to be tough but I have already found so many great recipes. I can't wait to shake up our routine and learn to cook healthy, whole foods. I will be blogging about the challenge so come follow me by signing up for my email list on the right hand side of the page (scroll to bottom if you are on mobile and view web version of the page).

Sunday, March 16, 2014

Pinterest WIN!: Lemon Linguine with Shrimp Zucchini and Spinach


This is a great light pasta dish and so good! We had left over mushrooms from our Pizzabrotchen last week so my husband sauteed some of those up and put them in with his pasta. 

OK, Here's what I did...


Lemon Linguine with Shrimp Zucchini and Spinach

Ingredients
1 Pound Linguine Pasta
2 TBS Olive Oil (to saute)
4 Cloves Garlic, Minced
2 Medium Zucchini, cut 1/2 inch slices, then quartered
Zest and Juice from 2 medium Lemons
Salt and Pepper To Taste
1/4 Cup Olive Oil (2nd addition before adding shrimp)
10 Ounces (1 Bag) Spinach, stems removed
1 Pound Shrimp, deveined, tails removed
1/2 to 1 Cup Pasta Water
Fresh Grated Parmesan Cheese for garnish
Pepper To Taste

Cooking Directions

  • Make Pasta according to package directions, minus one minute less than listed for an al dente pasta that will absorb the sauce. Reserve 1 Cup starchy water before draining.
  • While the pasta is cooking, in a LARGE saute pan over medium high heat, add the olive oil
  • Once the oil is close to smoking, add the shallots and saute for 3 minutes.
  • Add the Garlic and continue to saute for an additional minute.
  • Add the zucchini and continue to saute for a couple more minutes.
  • Add the lemon zest and juice and season with pinches of Salt and Pepper
  • Add additional Olive Oil and allow to come up to temperature.
  • Add the spinach and Shrimp and saute for just a couple of minutes. the shrimp will cook very fast, turning pink and the spinach will wilt.
  • Meanwhile, the pasta should be done. Drain the starchy salty water, reserving a cup to loosen the sauce.
  • Add the Pasta to the lemon/shrimp/spinach/zucchini with sauce and stir to combine.
  • Add additional pasta water as needed to loosen the sauce a bit. The pasta will absorb the sauce, leaving the noodles wet but no additional liquid pooling in the bottom.
  • Garnish with fresh grated Parmesan Cheese
  • Serve HOT and ENJOY!










Sunday, March 9, 2014

Pizzabrötchen - A German favorite!



We were lucky enough to be introduced to this recipe through a German friend when she made it for us in the states. Pizzabrötchen. And now we are in love. For my husbands birthday, she brought over some special seasoning, Kräutersalz (which is a blend of spices...salt, onion, anise, basil, rosemary, parsley, chives, leeks, peppers, parsnips, dill, carrots, celery) and gave us the recipe! We modified it a bit and added some chunks of baked chicken for some protein.

Ingredients:

  • 6 fresh rolls (hard crust if possible)
  • 1/2 lb White american cheese slices
  • 1/2 lb Genoa Salami (Giant Brand)
  • 2 Small cans of sliced mushrooms
  • 7 ounces sour cream
  • 8.8 ounces of whipping liquid whipping cream
  • Oregano, Basil, Thyme, Pepper and Kräutersalz (may substitute and all spice or something that has most of the ingredients listed above in Kräutersalz.)
  • 2-4 chicken breasts cubed (pre cooked)
Instructions:

Preheat oven to 395 degrees. Bake rolls for 3-5 minutes to get extra crunchy crust. Cut cheese and salami into small pieces and mix with the ingredients (and cooked chicken cubes if you want). Use all spices to taste (be aware it will use alot of each) Take rolls out of the oven, cut them in half and spread mixture evenly on all slices. Put them back into the oven, on an oven rack for 10 minutes. Use parchment paper on the oven rack or place rolls on a cookie sheet to prevent cheese from dripping). Take out and enjoy!

We LOVE this recipe and made 3 rolls (6 Pizzabrötchen) so I cut the recipe in half.