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Thursday, September 29, 2016

Simple Broth Bowls aka Fast Soup

Hey hey .... you know it's September and guess what that means?

was doing a September Whole30!

Yup. It's true!

And that meant I had to be a little more mindful of what I'm eating, how I'm eating and WHY I'm eating ;-)


Not a big deal, said no one ever! A slight understatement, just for the record!

Anyway.

This idea came from Made It Love It Paleo ... and of course, because the concept was so simple, I hopped right to the kitchen and made one just for kicks.

Yes, it was Day Two and a Tuesday morning. Cloudy, but still, already 85 degrees outside.  At 7:30am.

BUT

I had leftover stuff from the holiday weekend.  And because I was kind of on a No Spend Week, I was trying to use what I had on hand, yeah, even in the beginning stages of a Whole30 ...  and what the hell, leftover chicken was in the house and only 18 eggs left ... so let's do it!

Uhm, hello? It's a keeper due to the simplicity of the whole thing!  Again, it's just the concept of the whole thing ...

Ready?

Here's how I made my bowl of yumminess!

1 1/2 to 2 cups of stock/broth of choice, I used chicken this time around (Costco, organic, totally clean because you know some of them have yeast and other weird stuff in them right?)
veggie(s) of choice - I used leftover chopped onion, sliced mushrooms, sliced green onions  and a handful of shredded coleslaw mix from a bag (all leftovers from Sunday)
cooked protein of choice - I used leftover chicken
Herbs of choice - I skipped as I was hungry ...

Heat up your broth in a saucepan over medium high heat. You want the broth HOT!

 

Toss your ingredients of choice in a heat resistant bowl ... use as much or as little as you like! I had a LOT in this bowl!  This was the FIRST time I made it ...


Once the broth is HOT, gently ladle 1 to 2 cups of broth over your ingredients.  Allow to sit for 3 to 5 minutes to heat up the "body" ingredients and the broth will cool down enough for you to slurp. NOTE: I opted to put a plate over the top of the bowl to keep it steaming since I didn't have as much broth as I wanted for the amount of veggies/protein in the bowl and let it sit while I did my makeup.

Sprinkle with your herb of choice and enjoy!

Now ... obviously, this can be a super generous serving for one a smaller serving for 2 ... I opted to make it just for me this time around but I'm like, wow, what a simple way to make a soup errr ... broth bowl!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)

Monday, September 26, 2016

Slow Cooker Low Carb Pizza

Ok, ok, let's make ONE thing clear ... I am NOT a low carb girl by any means. I AM aware of my grain and dairy intake and well, traditional pizza just totally blows that right out the door.


I'm also really into the crock pot cooking stuff, which is WHY you get another version of a pizza, MY way ;-)


Yup, I LOVE pizza ... the sauce, the gooey cheese, the pepperoni, the seasonings ... they all just sing to me!  I just don't particularly care to ingest the dough (don't get me wrong, I LOVE THE CRUST!!!) as I always seem to have major digestive issue after eating pizza ... so I'm always looking for another way to get those yummy flavors and make my tummy somewhat happier as well!

Look at that 'crust'!

This recipe came through Pinterest, of course, and a site called Recipes That Crock ... I spent a lot of time browsing once I got there so make sure you have a few minutes of spare time when you link over!

This is also great the next day! I took some to work with me and heated it up in the microwave and had everyone coming by to see just what I was eating that day ... of course, everyone always wants to see what Jan's eating that day because a) they all say I should open up a lunch joint called "Jan's Salads" because my salads are so pretty and b) because Jan seems to spend a lot of time cooking good food at home ... yeah, I'm that person who doesn't go out to eat for lunch and packs my lunch every day 99.5% of the time. It's frugal and well, healthier as well ;-)

I made a few small modifications to use what we had on hand ... here's how I made it!

2 lbs 90/10 ground beef (freezer)
1 jar of marinara sauce (pantry)
1 pound bag of shredded mozzarella cheese (4 cups)
package of sliced pepperoni (freezer)
dehydrated onions
italian seasoning
and ... parmesan blend seasoning (used for bread dipping oils but great seasoning!) as it was in the spice rack and sounded good!


Cook up your beef with the dehydrated onions and season with italian seasoning and the parmesan blend if using.  I free measured the seasoning and adjusted as needed once the beef was cooked.

Drain the beef and put in large bowl. With the 90/10, there wasn't that much draining needed.  Add 2 cups of the mozzarella cheese to the beef and mix well. *Honestly, you don't have to use a bowl, you can mix it up in the skillet if there's enough room to stir it up.

Spray your crock insert with non-stick spray and dump in the beef mixture.  Spread out to an even layer.

Pour your sauce over the beef and spread out with a spoon.

Layer 2 more cups of cheese on top of the sauce.

Add a nice layer of pepperoni.  NOTE: you can add whatever you like on your "normal" pizza, mushrooms, olives, sausage, peppers, onions, etc. I just kept mine as pepperoni due to the Boy being home that evening.  Give a real generous sprinkling of italian seasoning.

Put a lid on it and set to low and cook for 4 hours. Yes, again, I know, there is NO 4 hour low setting so set your internal timer!  I actually started mine on high for 4  hours and then turned it off after 2 hours and it was perfect!


IF grains ARE your thing, by all means, serve up with a side of buttery, garlic bread!

Enjoy!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)

Saturday, September 24, 2016

DIY Blue Cheese Dressing

*Another repost but I was making a batch for a our steak and wedge salad dinner on Saturday so I figured, what the heck, let's share this awesome recipe, yet again! Enjoy!

We love blue cheese dressing in this house ... nothing better than a bacon blue cheese burger ... oh yum! But of course, if you take a peek at that label on the back of that Kraft Salad Dressing label, you will find quite a few things that you have no clue what they are! As I'm getting older, I'm a little more concerned about what I'm putting into my body ...

It's funny how people react to blue cheese! Some people love it, the bluer the better ... others, like me, prefer not to see so many blue veins running through ... and then you have "those" people who will up and leave the table if you even mention blue cheese ;-) If you are one of the latter, just hit next page to skip right over this recipe, I understand!

The first time I went to make this recipe, I had to make a quick batch of my mayo since I didn't have any left in the house ... that set me back a few hours as the mayo ingredients had to come to room temperature before I could make it ... but making a batch of mayo is pretty damn cool if you've never done that before! Nothing taste better than homemade mayo with a mere 5 ingredients!

Ok, back to the star of today's blog ... Blue Cheese Dressing ... here's how I make it and it's a keeper!

1 cup of mayo
1/2 cup of sour cream
2 tbs of dried, minced onions
1/2 tbs garlic powder
1 tbs of lemon juice
1/4 cup dried parsley
1 tbs of white vinegar
1/2 cup blue cheese, crumbled (rough chop is fine, just don't make it too chunky)
salt and pepper as needed (I never needed the salt as the cheese is salty enough)
Milk to thin out as needed

Ready? Ready!


Dump everything in a medium size bowl EXCEPT the milk. Whisk all together.



Add a touch of milk to thin a little if desired. Cover and put in fridge for about an hour.

After an hour, take out and give a quick whisk again. You will most likely need to add milk to thin it out a little. Mine was way thick each time and I used up to a 1/2 cup of milk to thin it out.



Serve  over your favorite salad (wedge salad!), burger, chicken (buffalo chicken!), whatever ... I LOVE BLUE CHEESE DRESSING!!

*Confession ... I've made this with reconstituted powdered milk successfully!

Enjoy!

Looking forward to sharing with some of these GREAT Parties ... go check them out!


*This post may contain affiliate links ... click here to read my disclosure :-)

Sunday, September 18, 2016

Chicken and Broccoli - Whole30/Paleo

Uhm, are you seeing a little bit of a trend around here lately?


Paleo?

Whole30?

What the ???

Nah, it's not that I've converted Hubby, thereby making MY life any easier, trust me, it's not like THAT at all ...

BUT

I have convinced him that I really need to be more focused on what I eat and that if he participates, even just a bit, it's a lot easier for me to stay focused ...


Yeah. It's kind of working ... until the weekend rolls around and then the beer tops pop, the tequila and wine flows like a river and all those other cheesy little cliches ... (the mountains are blue in this house, just for the record) ... but if I can stay focused Sunday Funday through Thursday then I'm about 75% there, right? It's work in progress, that's all I'm saying ... work in progress ...

Right.

And, that, my friends, is how we got this dish happening ...

2 pounds of chicken thighs, cut in to bite size pieces (ALDI)
1 large head of broccoli, cut in to bite size pieces (ALDI, I used 4 small heads)
3 tbs sesame oil (forever in the pantry)
2 tbs ginger ... I'm not a fan but I used this stuff (Publix b1g1f)
1 tsp salt
1 tsp garlic powder
1 tsp red pepper flakes
2/3 c coconut aminos (soy sauce alternative to avoid soy, grains, etc.) (Whole Foods!)
1 tbs arrowroot powder (or corn starch) to thicken (Amazon)
Riced cauliflower (Trader Joes!) or zucchini noodles, if desired

See, not a whole lot of stuff ;-)  AND ... it only took 30 minutes of cooking time so get chopping in the morning before you head out to work!

Let's hop to it!

Heat up a large skillet over medium heat and add the oil, ginger, coconut aminos, salt, garlic powder and them pepper flakes.  Add the chicken in and give a quick shake to coat a bit. Cook til chicken is about half cooked through.*

Add the broccoli, shake the pan a bit, turn up the heat and put a lid on the pan. I used a lid that sat just inside the pan as I didn't want it 100% covered.  Lift lid and give a stir every few minutes to get the broccoli coated a bit.

Once the broccoli has started to get soft, if desired, add a sprinkle of arrowroot powder over the mixture and stir with a large spoon. This will help it thicken a little.

Serve over zucchini noodles OR riced cauliflower.  I opted for to serve Hubby his with Trader Joe's Veggie Rice ... it's like a perfect thing for the men in the house for some reason, lima beans and all ...


MEN. 

Me? I ate mine just as is in a bowl. I may have had more than one serving as well ... and went ahead and packaged up my lunch for tomorrow as well. It's a good thing, Hubby loved it and said it was a keeper. Huh. Does he know it's Whole30/Paleo Approved? Well ... he knew that I used the coconut aminos instead of soy sauce ... so that should have led him to believe ... but then again, he's been using the coconut aminos instead of soy sauce ever since I told him soy sauce isn't good for women ;-) I guess that means he loves me? I love him too! Any how ....


This was pretty damn good and it will so be happening again!

Enjoy!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)

*So for the record: I followed the original recipe from the start and was sorry as soon as I added the chicken in. The chicken NEEDS to cook first other wise you will have raw chicken on top of quickly dying broccoli. I ended up scooping the sad broccoli out in to a bowl while the chicken cooked, adding it back at the end with more raw broccoli so I wouldn't have sad broccoli throughout.



Friday, September 16, 2016

Island Shrimp

*It's another repost from the past but it's what I made this week!  Instead of the radishes though, I just served this over a bed of shredded lettuce and it was spot on with the saucy/dressing! And yes, it's Whole30 Approved!

This recipe comes from a book I got a while ago, Primal Blueprint Quick & Easy Meals. which prompted me to get back in to the actual cookbook mode ... even though I have tons of them, I need more that are on track with this new way of eating!

By the way, in case you didn't know, 450 Swagbucks will  give you $5 in Amazon cash ... and that's how I've been buying the cookbooks ...

Another side note ... I do NOT like to have them on my Kindle. I mean, yeah, it's sort of cool to just open up the Kindle BUT I don't like the layout/format whatever. It's not the same as looking at the 2 pages, side by side ... so I've decided no more cookbooks on the Kindle.

Anyways ... 

It's Whole30 Compliant! Sweet! Perfect for January 2016 which is RIGHT around the corner, you know?

I renamed the recipe to Island Shrimp with Avocado, then, just Island Shrimp ... more appealing to ME than Tropical Avocado & Shrimp. And yes, there were a few modifications along the way ... if you want the real deal, buy the book and flip to page 57 ...


You can easily double, triple or even quadruple this recipe, as I was only feeding myself for a late lunch and early dinner, I made it in the quantities listed below ... Ready? Ready ...

1/4 cup mango, cut into chunks
1 jalapeno, seeds removed
Juice of 1 lime
dash of salt
3 tbs olive oil
1/2 lb raw shrimp, peeled and deveined (personal note, I always take the freakin tail off, it annoys me)
1/2 tsp cumin
1 avocado, cut into chunks
3 radishes, sliced
1/4 red onion, sliced
chopped cilantro (optional but recommended)

Get out the big gun food processor ... add mango, jalapeno, lime juice, olive oil and salt.


Let it rip and make a sauce. 


Put sauce in fridge to chill a little. Trust me. I wasn't crazy when I tasted to adjust the seasoning, but after it chilled for a bit, it was a whole different flavor!


Sprinkle the shrimp with the cumin and saute in a bit of olive oil til cooked (not overcooked!)


In large bowl, combine the shrimp, avocado, radish, onion and cilantro. Toss with the sauce and serve OR you can pour the sauce over prior to serving. Either way, recommend making this ahead of time and letting chill in the fridge for 45 minutes or so ...


Good? Yes it was ... the radishes really tasted good with the mango sauce. I think I was in love for a minute there.


Note: I have made this with cooked shrimp ... in that case I just added the cumin to the food processor when making the sauce ... I'm all about making do, you know?

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post contains affiliate links ... click here to read my disclosure :-)

Sunday, September 11, 2016

Bangin Good Shrimp

*This is another recipe that I shared quite a while ago and figured I'd share since it's on the menu for Hubby this week (I'm doing a Whole30 so I'll have another shrimp based meal!) Enjoy!

I posted this recipe quite a while back and I've made it a time or two since, even though it's been on the menu quite a few times (hey, I'm honest, the menu is not set in stone!) ... so the last time I made it, I followed the directions a little more carefully and will have to say ...



YUM  ... YUM ... YUM ...

The cornstarch made ALL the difference in the world ... who would have thought? :-)

So this is the NEW and IMPROVED, rather, than revised Bangin Shrimp recipe ... hop to and go make it!

1lb shrimp (I had to peel and devein ... I do both the top and the underside deveining). Avoid the salad shrimp at all costs, otherwise you will be flipping them in seconds and they will overcook
2 to 3 tbs cornstarch with a sprinkle of black pepper
5 tbs of mayo ... are you making your own yet??
3 tbs sweet chili sauce
1 tbs of Sriracha sauce

3/4 head of shredded iceberg lettuce
2 handfuls of shredded coleslaw mix
Thin sliced green onions (greeny part) ... to suit my taste

Lay your shrimp out on a baking sheet and sprinkle with the cornstarch. Mix them up with your hands and add a little more cornstarch where ever you see a naked shrimp. You don't want them coated, just lightly 'dusted'.

Heat a little olive oil in a skillet over medium heat and toss in the shrimps. Try to keep them in one layer so they all get even heat ...

While shrimps are cooking, mix up the mayo, chili sauce and Sriracha sauce in a medium size bowl (one that will be large enough for the shrimp too).

Be careful that you don't over cook the shrimp ... it will be tough and just make you sad upon your first bite.

Divvy up the lettuce and coleslaw mix on plates.

Add cooked shrimp to the bowl with the saucy stuff, mix to coat well.

Top the lettuce/coleslaw with shrimp and top that with pretty sliced green onions.



Admire, take a photo and dig in ... Hubby said these were MUCH better than last time! I agree and NOW will definitely be making this more often ...

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)

Tuesday, September 6, 2016

Cilantro Lime Rice

*I'm joining in on the #SeptemberWhole30 Challenge which officially started on Monday, September 5th (thankfully AFTER the holiday weekend was almost over!!*

Did you see my excitement a few weeks ago when I finally found the bags of riced cauliflower at Trader Joe's? I made a bag of that stuff that very night without any thought ... that's how excited I really was ;-)

It was really easy too since the cauliflower was already riced ... all I had to do was zest a lime, chop some cilantro, juice the lime and cook the "rice".


I have turned so many people on to this stuff in the past few weeks
that I may never find it again at the Trader Joe's by my house!

*Type 1 Diabetics should be stockpiling this stuff with only 3 grams of carbs per serving!

This isn't really a recipe, so to speak, but more of a process. And I'm looking forward to making it again!


Here's what you need:

1 12 oz bag of riced cauliflower (or you can certainly rice your own, it's just messy)
handful of cilantro
1 lime

Toss your cauliflower rice into a non-stick skillet over medium heat and allow to heat through without messing with it much. I used my Green Pan and didn't use oil or anything else and it was cooked in 15 minutes.


Add the cooked cauliflower to a bowl and toss the cilantro in. Zest your lime, cut the lime in half and squeeze both halves over the rice/cilantro mix.

Give a quick fluff/stir and serve up ;-)

I had made this for Taco Tuesday (which really was a Taco Wednesday) and had a taco bowl - shredded lettuce, "rice" and meat ... can I just tell you how dang happy my tummy was?? It was pretty tasty and I can honestly say that the day of Taco Salads are gone ... I will forever be having taco bowls (ohhh....a knock of Chipotle bowl is in the future!!)

Looking forward to sharing with some of these GREAT Parties ... go check them out!!