Wednesday, April 30, 2014

Buffalo Chicken Stuffed Sweet Potato

Buffalo Chicken Stuffed Sweet Potato


So this was pretty amazing, and so easy! 

Ingredients (serves 4)
  • 2 boneless, skinless chicken breasts
  • 2 sweet potatoes
  • ½ cup Frank's Red Hot or Buffalo (or homemade hot sauce)
  • 2 pieces of bacon 
  • Sprinkle of blue cheese (optional)
Instructions
  1. Preheat your oven to 400 F. Line a baking sheet with parchment paper.
  2. Wash and slice your sweet potatoes in half.  Bake face down until soft, about 40 to 60 minutes depending on the size of your potatoes.
  3. At the same time, bake your chicken breasts until cooked all the way through and juices run clear.
  4. When both the chicken and the potatoes are done cooking, scoop the inside of the sweet potatoes out into a medium-sized bowl. Place the potato skins in a glass baking dish.
  5. Preheat your broiler.
  6. Using a fork, shred the chicken breast, and add it to the bowl.
  7. Add hot sauce and mix thoroughly.
  8. Stuff the empty potato skins with the chicken sweet potato mixture and top with bacon and blue cheese crumbles (optional)
  9. Place under the broiler for 5 to 7 minutes.
  10. Enjoy!

Ham and Egg Breakfast Cups - Easy and Delicious!


Ham and Egg Breakfast Cups in a Muffin Tin

These were absolutely DELICIOUS and so easy! They cooked while I was in the shower! 

Ingredients
  • 1-2 pieces of nitrate free ham per muffin tin cup
  • 1 egg per cup
  • feta or other cheese to top (optional)
(Supposedly you can make the whole pan and they reheat nicely for the week in the microwave)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Line compartment of a regular (12) muffin tin with 1 or 2 pieces of ham (or other luncheon meat)
  3. Crack one egg into each compartment
  4. Bake for 10-15 minutes, depending on how firm you like the yolks to be. If you prefer soft or runny yolks, cook 8-9 minutes.
  5. Top with cheese or other toppings
Note: It will look like the eggs arent cooked from the top, they are. I did mine for 15 and they were perfect and fully cooked through the yolk. If you would like it a little runny in the center go for 10








Sunday, April 27, 2014

Sweet Potato "Bun"


A sweet potato "bun"? Say what?? AMAZING! Although next time I'll buy a larger sweet potato lol. 


Slice potatoes 1/4 inch thick, line on parchment paper on baking sheet, brush with olive oil, cook 350 for 35 min turning once. 


Yummmm. Bacon avacado burgers were good too!







Monday, April 21, 2014

Whole30: Midway - Grain Free Coconut Flour Pancakes with Fruit Compote

Halfway through the Whole30 and I was feeling fabulous, and I enjoy clean eating, but I realized I would much rather just make a lifestyle change. Eat paleo for the most part, rule out processed foods, and occasionally indulge in a sweet treat or glass of wine. 

BUT I thank this Whole30 journey for making me realize how CRAPPY processed foods, grains and sugar made me felt! I find myself looking at every label now to check out the ingredients. 

Easter dinner was the big test. My plate was filled with ham, pineapple, lima beans, salad, bypassed the white potatoes but I let myself have a small scoop of corn and a biscuit with jam. I even indulged in a small piece of pie and cake. BUT my stomach hated me later. (In my defense I did run a 11.6 mile Tough Mudder the day before)

Even though I have abandoned my Whole30, I learned a lot about food from reading the book, and I have made a lifestyle shift. 

ANYWAY, on to these PANCAKES! AHHHHHHHHH, a nice healthy shift from eggs EGGS and eggs!



Grain free coconut flour pancakes that are packed with protein for a healthy and filling breakfast. You cant taste the coconut! and please add the banana! 

Serves: 4
Ingredients
Pancakes:
  • 5 eggs
  • 1 cup of homemade applesauce (store bought (no sugar added!) and fresh raw applesauce also work)
  • ½ cup coconut flour (plus a little more if you need it to thicken)
  • 1 tsp baking soda
  • ¼ cup butter or coconut oil melted
  • 1 tsp vanilla
  • 1 banana (optional BUT I recommend it!) 
  • favorite add-ins and toppings of choice (we like adding blueberries and topping with butter)
  • 2 T honey
  • Cinnamon to taste (optional)
Topping
  • 2 cups frozen strawberries and blueberries
  • 1T Honey
Instructions
  1. Heat large skillet or pancake griddle
  2. Add the frozen fruit and honey to a saucepan on low to medium heat and let reduce
  3. Mix all ingredients except any add-ins with blender, whisk or immersion blender and let sit 5 minutes to thicken.
  4. Add berries, bananas, or other add-ins and mix by hand
  5. Grease griddle or skillet with coconut oil or butter
  6. Use a ¼ cup measure to spoon pancakes onto cooking surface
  7. Cook approximately 2-3 minutes per side until it bubbles and is easy to flip. These do take a little longer than "regular" pancakes, so don't rush them!
  8. Top with butter and fruit compote topping and enjoy!

Tuesday, April 8, 2014

Whole30 Day 10 - Spiralized Zucchini Noodles and Shrimp

Day 10. It hasn't been that rough unless I am at a work function where food is provided. I do make good choices but the darn brownie got me AGAIN!

Breakfast: 2 eggs, a pear, 1 slice of bacon
Lunch: Ham and cheese wrap, unwrapped to make a salad.... and a brownie :-(
Dinner Spiralized Zucchini and Shrimp

I got a SPIRALIZER and my life is changed forever. It is pretty much amazing. I will never eat pasta again (I can't with Whole30 anyway). A spiralized Zuchinni tastes just like pasta. Buy one here.


Ingredients for 2 servings:
1 Zucchini spiralized
1/2 lb unshelled shrimp
2 cups spinach
1 cup tomatoes diced
1 tbsp parsley
1 tablespoon olive oil

1. Heat olive oil in a pan
2. Spiralize zucchini
3. Saute zucchini in pan for 3 minutes, stirring often (almost constantly to prevent burning)
4. Remove from heat and place on papertowel to drain.
5. Add shrimp and spices to same pan and saute 2 minutes.
6. Add tomato, spinach and saute for 2 minutes
7. Add back in zucchini and toss
Serve and enjoy! 




Sunday, April 6, 2014

Week 1 Whole30 Menu and Grocery List

DONE WEEK 1!



Saturday was tough. I kind of cheated with 2 brownies and a cupcake. It was my parents birthday party and we brought shrimp, so we ate a lot of shrimp, burgers with no roll. But I caved into a brownie (or two). Total fail and I feel horrible about it. But ugh. Oh well. We are definitely making better food choices and that's awesome! Learning more recipes and our bodies love us!


So I have compiled a menu for week 1 and a grocery list for meals to help out those who want to start but don't know where! 

Week 1 was overwhelming with grocery shopping and learning new recipes. We spent more money on groceries because we needed spices we didn't have and meat. But we bough meat in bulk and froze it, and the spices we can use again and again, so week 2 will be easier. 

These recipes will feed 4-6 people, so plan accordingly. 


Whole30 Weekly Meal Plan: Week 1
Breakfast
Lunch
Dinner
Snacks (Not included in grocery list)
Sunday
Scrambled Eggs with Onions, Peppers, Avocado
Avacado, Egg, Tomato Salad
Carrot Sticks & Bell Peppers
Monday
Scrambled Eggs & Banana
Tuesday
Paleo “Faux”tmeal with Berries
Salad with Chicken (with leftover chicken from dinner)
Flank Steak Roll Up and Broccoli
Savory Coconut Flakes; Sweet Potato Chips
Wednesday
Creamy Spinach Artichoke Dipwith Sweet Potato Chips
Thursday
Leftover All Day Frittata with Avocados
Avacado, Egg, Tomato Salad
Friday
Scrambled Eggs & Bacon
Salad with Chicken (with leftover chicken from dinner)
Saturday
Blendtec Raw Cinnamon Applesauce (leave out the dates)


Shopping List
PRODUCE
·         4 Sweet Potato
·         1 Carrot bunch
·         1 Celery bunch
·         7 Zucchini/Squash
·         2 Shallots
·         2 Bunches Garlic
·         1 Head of Broccoli
·         3 Red Pepper
·         1 Bunch Bananas
·         5 Plum
·         7 Avocados
·         1 Head Romaine Lettuce
·         2 Yellow Onion
·         2 Apples
·         Lime Juice
·         1 Bunch Asparagus
·         
MEAT
·         1 lb Ground Chicken
·         6 Chicken Thighs
·         1 ½ lb Flank Steak
·         1.5 lb Bacon
·         1lb Breakfast Sausage
·         ½ lb Turkey Sliced
·         1lb Medium Shrimp
·         1lb Ground Bison (or hamburger)

HERBS / SPICES
·         Oregano
·         Basil
·         Parsley
·         Cayenne Pepper
·         Sea Salt
·         Pepper
·         Cinnamon
·         Chili Powder
·         Red Pepper Flakes
·         Garlic Powder
·         Dry Mustard
·         Paprika
DAIRY
·         7 dozen Eggs

FROZEN
·         2 bags Frozen Spinach ( or fresh)

GROCERY
·         Olive Oil­­
·         Coconut Oil
·         28oz Chicken or Vegetable Broth- Low Sodium
·         2 28 oz can Diced Tomatoes with Juice
·         Hot Sauce