Tag

grainfree Archives - Link Endurance

Paleo Roasted Sweet Potato Casserole

By | Recipes | No Comments

Thanksgiving would not be Thanksgiving if I did not get to have sweet potatoes.

I am aware that there is this category of people out there who could take or leave sweet potatoes on the Thanksgiving table. And you are the people I just, frankly, do not understand. I love you. No judgement. But, I don’t get you.

My clean eating habits began at an early age for several reasons, of which I will not go into detail except for one – my mother has always been health conscious. I was raised during the “Fat Free Craze” and the “Wheat is better than white craze!” Ha! Funny to even think about now that I understand all of the research that has come out against both of those! So we had a lot of wheat bread and fat free mayo. Unfortunately that meant eating a lot of sugar, which I hope I am mitigating the effects of now. But my mom was always trying to make recipes healthier. Back in the day, she would substitute margarine for butter and would eat bread a million times before she would even look at an avocado! I’m literally laughing to myself as I type this and think through how funny that sounds… I can’t even imagine buying margarine. But 30 years ago, that was considered the healthiest alternative to fat. Crazy.

So I guess this is where I get my experimenting with recipes fetish! But now, thankfully, with different guidelines!

All of that to say – my mom came up with a recipe for sweet potato casserole that was heavy on sugar and she would use a little bit of margarine – never butter, etc. I always loved it growing up but now? No way I could eat it. My taste-buds would FLIP from all of the sugar. I think I’d go into a coma.

You have to remember that sweet potatoes are already sweet. I get that it’s Thanksgiving and it’s a time for some indulging, but no reason to douse something in additional sugar – a little? Sure! But, I suggest balancing it with some healthy fats like coconut oil, ghee butter or a good grass-fed butter. This will help keep your blood sugar stable so that you don’t get a crazy spike and 1- think you’re actually still hungry after eating a whole plate of Thanksgiving goodness and 2- crash in a couple of hours.

Sweet Potato Casserole is typically the sweetest thing on the table at Thanksgiving. I mean, aside from actual desserts. But, if you could stave off that blood sugar spike and make this a well balanced dish, wouldn’t it be nice to be kind to your body today while not feeling like you’ve missed out on ANYthing?

Hope you enjoy this re-make of my mom’s Roasted Sweet Potato Casserole!

Paleo Roasted Sweet Potato Casserole

Serves 6-8

Ingredients:

  • 4 medium sweet potatoes
  • 4 tbsp coconut oil or grass fed butter, melted
  • 2 tsp ground cinnamon
  • ¼ cup coconut sugar
  • 1 tsp sea salt
  • 1/3 cup chopped pecans (sprouted, if possible)

Directions:

  • Preheat oven to 400 degrees F and wrap each sweet potato in foil. Place potatoes in the oven on the top or middle rack and bake for 60-75 minutes. Pull out of the oven and let cool for 10-15 minutes. They won’t be fully cooked, but that’s okay.
  • While the potatoes are cooling, in a small bowl, whisk the melted coconut oil or butter, cinnamon, coconut sugar and sea salt until well combined. Set aside.
  • Unwrap the potatoes and discard the foil. With a pairing knife, gently score the skin of the potatoes and then carefully peel the skin off of each one. Once peeled, dice into approx. 2-inch chunks.
  • Spray a large casserole dish with coconut oil cooking spray (or rub down with a little coconut oil or butter) and place the diced sweet potatoes into the dish. Drizzle the coconut sugar and cinnamon mixture over the top and chopped pecans, gently toss to combine and cover with foil.
  • If serving immediately – place back in the oven for 15 minutes, covered and then another 5-10 minutes, uncovered, until slightly browned on top.
  • If making ahead, place in the fridge until ready to serve and increase cook times above by 10 minutes each.

 

Primal White Chicken Chili

By | Recipes | No Comments

There are so many renditions of chili. Some have beans, some don’t. Some are “red,” some are “white.” Some are pork. Some chicken. Some beef. Some a combination of a few different proteins. Chili is so versatile.

This Primal White Chicken Chili is easy to make and one of my very favorite cold-weather meals! It is Primal, not Paleo because it uses white beans. But you could definitely replace the beans with small diced potatoes, if you’d like and make it Paleo. Mushrooms would work too. Or, nix the beans altogether.

I love to serve this with my Paleo Jalepeno Goat Cheese “Corn” Bread – you’ll have to wait for my cookbook to come out for that one… But, a crusty slice of good sourdough bread or Beanitos or Way Better chips are great, quick and easy pairings.

We love to load ours up with lots of toppings… Fresh Cilantro, Sliced Green Onion or Chives, Avocado or Guacamole, if you like sour cream – how about using a little plain Greek Yogurt so you get the live cultures? And – no shock here: Goat Cheese! Sometimes I’ll do shredded, raw Goat Cheddar or Goat Cheese Crumbles. I mean – it is cold weather, comfort food that you can feel really good about eating!!

It is a staple in the Brossette house during the fall and winter! We hope it becomes one in your home too!

Primal White Chicken Chili

Serves 4-6

Ingredients

  • 2lbs ground chicken breast
  • 1 tbsp olive or avocado oil, divided
  • 1 medium onion, chopped
  • 1 jalapeño or serrano pepper, stem and most seeds removed, chopped
  • 1 clove garlic, minced
  • 2, 15oz cans white cannellini beans, rinsed and drained
  • 1-2 cups chicken bone broth or low sodium chicken/vegetable stock
  • 1 bay leaf
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • pinch of ground cloves
  • ¼ tsp cayenne pepper (less if you prefer it less spicy…)
  • 2, 4oz cans chopped green chilies
  • sea salt to taste

Garnishes and extras

  • fresh cilantro, leaves only
  • chives or scallion, thinly sliced
  • 1 avocado, pitted, peeled, and chopped (or guacamole)
  • fresh pico or salsa
  • goat cheese

Directions

  • Heat olive oil in a large skillet on medium heat, place the onion into the skillet and cook, stirring often, until softened – approx. 5 minutes.
  • Place the chopped jalapeno/serrano and garlic in with the onion and cook one more minute, until garlic is fragrant. Add green chilies, salt and seasonings to the skillet and mix thoroughly.
  • Push vegetables to the sides of the skillet and add in the ground chicken. Break up into desired pieces and let brown on one side for 3-4 minutes, toss and cook until almost cooked through – another 3-4 minutes. Combine with the vegetables/seasonings and add another pinch of salt.
  • Add beans into the skillet with stock and bay leaf. Stir to combine.
  • Bring to a low boil and turn to heat to low and simmer for 20 minutes, up to 1 hour until the chili has thickened.
  • Ladle the chili into bowls and garnish with goat cheese, cilantro, fresh pico de gallo or salsa, chopped chives or scallion, and/or avocados.

Save

Smoky Paleo Bowl

By | Recipes | No Comments

Believe it or not, we don’t always eat beautifully plated meals that take an hour to prep and an hour to cook. We are so stinkin busy. Good busy. But busy. In my perfect world, I would menu plan daily. But, while some may think it is – that is not my life. I really don’t know how many do it with little ones. It seems that most of my days are swamped minute-to-minute. Not complaining – I’m honestly not sure I would have it any other way.

That said, if I called Mo and told him I couldn’t cook one night or for a whole week – he is the type of man who, while he would much prefer I cook, would kindly understand and offer to pick something up. Ultimately though – we really don’t like to eat out. I mean, we certainly enjoy it from time to time on special occasions, or to try a new restaurant. But on the whole, we just feel better when we eat at home. So, I really try hard to make it a priority.

Not every day is minute-to-minute but man, I definitely had one of those days earlier this week – I had my own workout at 6am, showered and out the door by 8am to start with my one-on-one Personal Training clients – a break at noon for a quick Almond Milk Latte (my favorite!) and some Tuna Salad for lunch, a talk for my dear friends Nutrition class at El Centro, on to a 2:45pm meeting, followed by a 3:45pm appointment and then I still had to figure out what we were going to have for dinner that night. I was tired, it was getting chilly outside (FINALLY!!! I swear, Texas has the most confused weather!) and I wanted something that tasted like I’d been making it all day – you know, comforting and warm but I also didn’t want anything heavy. Welcome to the mind of a woman! So complicated! 😉 But hey! At least we know what we want! So, after all of this discussion in my head, I landed on a bowl and just decided to fill it will all the things that sounded good. And I give you the birth of my Smoky Paleo Bowl.

I put ground bison in ours – if Mo were not going to be home, I probably would have left that out and gone meatless. But, I live with a half-caveman, so bison it was! Feel free to use any protein you’d like or leave it out altogether – it will be just as de-lish!

This bowl comes together in 30 minutes or less and tastes like you’ve been working on it for a few hours. It is light but comforting and definitely filling!

I hope you enjoy!

Smoky Paleo Bowl

Serves 2-4

Ingredients:

  • 3 bags pre-riced cauliflower
  • olive or avocado oil
  • sea salt
  • 1 ½ tbsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric, divided
  • 1 orange bell pepper, julienned
  • 1 red bell pepper, julienned
  • 3 zucchini, halved lengthwise and thinly sliced
  • 1 yellow squash, halved lengthwise and thinly sliced
  • 7 baby portabella mushrooms, thinly sliced
  • ¾ – 1lb ground protein of choice
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • ¼ tsp ground cinnamon
  • pinch of dried oregano
  • black pepper
  • 2-3 large handfuls fresh, baby spinach, arugula or baby kale
  • optional garnishes: crumbled goat cheese, cilantro, thinly sliced jalapeno or fresno pepper, scallion or chives…

Directions:

  • Preheat oven to 425 degrees F and line a large baking sheet with foil or parchment paper, spray with a little cooking spray and pour cauliflower rice onto the pan and spread out as evenly as possible. Drizzle with a little olive or avocado oil, a few pinches of sea salt, smoked paprika, coriander and ½ tsp turmeric. Toss well to combine. Place in the oven to roast for 10 minutes; toss and then turn your oven off and leave the “rice” in the oven until ready to serve.
  • While the cauliflower is roasting, heat a large skillet over medium heat. Once hot, add in bell peppers with a pinch of sea salt. Cook, stirring occasionally, until softened – approx. 5 minutes. Add in zucchini, squash and mushrooms, stir to combine, cover and steam for 5 minutes.
  • Uncover and push the vegetables to the sides of the skillet and add in the ground protein to the center of the pan. Break the protein up and cook, stirring occasionally, until protein is cooked through – approx. 5 minutes. Season mixture with chili powder, cumin, cinnamon, oregano, black pepper and sea salt to taste. Toss well to combine.
  • Add greens to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  • To serve, start with some of the cauliflower rice in a bowl and top with protein/vegetable mixture. Garnish with options above, if you’d like. Enjoy!

 

 

Save

Spelt Flour Pumpkin Bread

By | Recipes | No Comments

Oh… Are you surprised I’m posting yet another pumpkin recipe? What did I tell you? Pumpkin is my favorite! I smile so big every time I get to use it! Anyway – you know this by now, if you’ve been following along. So I won’t go into all of the details of my love affair with this little vegetable. But suffice to say, I might turn orange because I’ve been eating so much of it! Not really… I mean, can that ACTUALLY happen???

I posted my go-to recipe for Grain Free Pumpkin Muffins a few weeks ago. And that recipe can actually be made into a bread as well. You’ll notice, the two recipes (that one and the one below) are not all that different. If you are not strict gluten free or Paleo – this one is actually my favorite. The spelt flour rises a bit better and just gives the bread more structure – if you will – almost like a typical white all-purpose flour would.

Yes, spelt has gluten in it. But it is a far cry from wheat flour. This article by Dr. Axe illustrates this point very well. I suggest you read it, if interested – at least for the education.

I will definitely be making this for Thanksgiving week and to have on Christmas morning! Slather some ghee butter or coconut oil on top and WHOA! Heaven. And, it will make your house smell like the holidays!

All I need is this bread baking in the oven, a Thymes Frasier Fir Christmas candle burning and a little Michael Buble’ or Andrea Bocelli Christmas playing on Pandora – it doesn’t get more warm and cozy for me than that! You can bet this will be the picture at the Brossette house on Christmas morning! I hope you enjoy and make this a tradition for your home as we have ours!

Spelt Flour Pumpkin Bread …or Muffins

Makes: 10 slices or 12 muffins

Ingredients:

  • 1 cup almond flour
  • 1 cup spelt flour*
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 1 tsp ground cloves
  • 1 ½ tsp pumpkin pie spice
  • 1 tbsp ground cinnamon
  • 1, 15oz can organic pumpkin puree
  • 3 large cage free eggs
  • 1 ½ tbsp vanilla extract
  • ¼ cup coconut sugar
  • 1 tbsp coconut oil, melted
  • ¼ cup unsweetened apple sauce

Directions:

  • Preheat oven to 350 degrees F and spray a 5×9 loaf pan (if making bread) or a 12-count muffin tin (if making muffins) with coconut oil cooking spray, set aside.
  • In a large bowl, place the almond and spelt flour, sea salt, baking soda, cloves, pumpkin pie spice and cinnamon and mix well with a whisk.
  • In a medium bowl, mix pumpkin puree, eggs, vanilla, coconut sugar and coconut oil together with a hand mixer.
  • Pour wet ingredients into the dry ingredients and gently combine with a spatula.
  • Pour batter into prepared loaf pan or divide evenly into 12-count muffin tins.
  • For bread: Bake 50 minutes on convection, 60 minutes if non-convection.
  • For muffins: Bake 35-40 minutes on convection, 45-50 minutes if non-convection.
  • Allow to cool completely before serving or, once cooled, wrap up in foil and place in a Ziploc baggie to keep in the fridge for up to 7 days or in the freezer for up to 3 months.

Notes:

  • If gluten/grain free is desired, replace the spelt flour with 1 cup almond flour.

 

Save

Save

Crispy Pumpkin Wedges with Yogurt Dipping Sauce

By | Recipes | No Comments

Have I told you I love Pumpkin? Has that come up yet? 🙂 Well in case you forgot – I. LOVE. PUMPKIN.

I love all the things about pumpkin! The way the look, the way they taste, the fact that they are so versatile – they can be made sweet or savory. They are a “complex” carbohydrate – meaning that they do not spike blood sugar when consumed as compared to simple carbohydrates (i.e. items high in sugar), but they give the body good, clean fuel to burn. I love that they are the epitome of fall. The summers in Texas can be so “oppressive” sometimes – I always welcome fall with wide open arms! And, let’s face it – they are so fairytale-like right? Who sees a pumpkin and DOESN’T think of Cinderella? Ha! Ok, maybe the other way around for most – but for me? I see a pumpkin and start swooning – I really do.

As you can see, pumpkins bring about much joy for me – for many reasons. And while I have been accustomed to utilizing pumpkin in one predominant way: Pumpkin Muffins or Pumpkin Bread – which I grew up from as early in my childhood as I can recall!

This recipe is far from those and as beautiful as it looks (at least, I think so!) it is so easy to make. I made them as a side to dinner one night – it was a crazy day so I simply made my go-to Tuna Lettuce Tacos and served these beautiful wedges with it. But they would be the most wonderful passed hors d’oeuvres at your holiday party or any party! Or a fun, new addition to your Thanksgiving dinner!

There are MANY varieties of pumpkin. In fact, a pumpkin is actually a squash, if you didn’t already know that. So, you could, in theory use any variety of fall squash you’d like – just be sure to consult the Google 🙂 regarding the skin and if the squash you choose to use has an edible skin. For example, I would peel a butternut squash prior to making this recipe. But the Kabocha a a beautiful skin that is rich in fiber, vitamins and minerals and is perfectly fine and good for you to eat! Just be sure to wash well!

I used Chickpea Breadcrumbs in this recipe! When I came across them at Whole Foods I was SO excited! All packaged breadcrumbs have added oils and stabilizers and use wheat flour. It’s so annoying! And, we’ve officially run out of sourdough bread for the time being. If you can’t find these, no worries – the other two options work perfectly fine!

Due to the dairy used in the “crust” and if you choose to use a dairy-based yogurt for the dipping sauce, these are not Paleo. I do suggest you keep them Primal by using a raw/unpasteurized cheese and a grass fed Greek yogurt. If you want to keep them strict gluten free – definitely use the chickpea breadcrumbs or almond flour. And last but not least – if you want to keep them dairy free and go strict Paleo – feel free to nix the cheese in the topping/crust and double the amount of almond flour you use – in which case I would also double the amount of salt you use. And stick to a coconut milk based yogurt in lieu of dairy. Just be sure whether you use a coconut or dairy based yogurt, that it is PLAIN and not a vanilla flavor or sweetened at all!

Crispy Pumpkin Wedges with Yogurt Dipping Sauce

Ingredients:

…for the pumpkin:

  • 1, approx. 2lb kabocha squash/pumpkin, skin on
  • ¾ – 1 cup grated raw parmesan or manchego
  • ¼ cup sourdough or chickpea “bread” crumbs or almond flour
  • 2 tbsp finely chopped parsley or cilantro
  • ½ tsp dried thyme or 2 tsp finely chopped fresh thyme
  • 1 large lemon, zest only
  • dash or two of cayenne pepper
  • olive or avocado oil for brushing the pumpkin
  • sea salt

…for the yogurt dipping sauce:

  • ¾ cup plain Greek dairy or coconut yogurt
  • 2 tbsp chopped dill
  • sea salt and black pepper

Instructions:

  • Preheat oven to 375 degrees F and line a large baking sheet with parchment paper and spray with cooking spray. Set aside.
  • In a small bowl, place the yogurt with the dill and a pinch of sea salt and pepper – whish well to combine. Place in the fridge until ready to serve.
  • Cut the pumpkin into approx. ½-inch-thick slices and lay them flat, cut-side down, on the baking sheet.
  • In a medium bowl, mix the cheese, breadcrumbs, parsley/cilantro, thyme, half of the lemon zest, a pinch of sea salt and cayenne pepper.
  • Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a thick coating. Gently pat the mix down a little.
  • Place the pan in the oven and roast for 20-25 minutes, or until the pumpkin is tender – start checking at 20 minutes: stick a small knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.
  • Serve the wedges warm, sprinkled with the remaining lemon zest, with the yogurt mixture on the side.

Save

Bison & Greens Bowl with Crispy Plantains

By | Recipes | No Comments

Anyone who knows me — and I mean, REALLY knows me, knows that I have an absolute hatred for all things banana. I don’t want to smell one, be around one, look at one, be in the same room or vicinity as someone eating one and I for SURE don’t want to eat one. I’ve been this way since birth. Or at least, that’s what my parents tell me. I’ve NEVER liked bananas. And not just not liked them – hated them. No clue where this comes from. I actually put this in my portion of the wedding vows Mo and I exchanged at our wedding. I told him I would always be willing to compromise on anything, EXCEPT BANANAS.

Nevertheless, suffice to say – when Mo walked in the door to find a couple of banana-looking items on our kitchen counter, he looked at me like I had three heads. I said, “What? They’re PLANTAINS!!!!” Ha! Yeah, he wasn’t buying it. He said,”But they’re IN the banana family… I’m confused! Who are you?” LOL! To which I shared with him that I was thinking about it the other day — I really like plantain chips – go figure, right? Put anything in chip-form and I’ll eat it! But seriously – we used to go to this mexican food restaurant here in Dallas when Mo and I first met – we would always get an order of plantain chips and I loved them! So I thought I’d try making my own.

It’s SO easy to make these delicious little things! I could eat a whole pan of them! If it were up to me, I would’ve had the plantains and aioli AS my dinner! But alas, I live with a man who “must have meat!” 😉 Hence the recipe for this bowl! It is SO easy to make and aside from the plantains, comes together in one pan!

Below is a recipe for two, but feel free to double or triple it and make it for your family or have it for leftovers the next day or two! I just suggest you keep the plantains stored in a plastic baggie or tupperware in your pantry and the remaining ingredients in the fridge. I served this with my Sriracha and Balsamic Glazed Brussels Sprouts! It was the perfect side dish to this, if you’d like one!

Hope you enjoy! And while this was certainly a breakthrough for me, in case you’re wondering – NO! I will NOT be trying bananas anytime in the near or distant future!

Bison & Greens Bowl with Crispy Plantains and Chipotle Lime Aioli

Serves 2

Ingredients:

…for the aioli:

  • 1/3 cup Primal Kitchen Foods Chipotle Lime Mayo
  • 1 tbsp apple cider vinegar
  • ¼ tsp ancho chili powder or smoked paprika
  • sea salt

…for the plantains:

  • 2 plantains
  • 1-2 tsp smoked paprika
  • sea salt
  • olive or avocado oil

…for the bison:

  • ¾ – 1lb ground bison
  • 1 small yellow onion, julienned
  • 1 bell pepper (any color), julienned
  • 1 tsp ground cumin
  • 2 tsp chili powder (any variety)
  • ¼ tsp ground cinnamon
  • sea salt
  • 2-3 large handfuls fresh, baby spinach or arugula
  • optional garnishes: crumbled goat cheese, cilantro, thinly sliced jalapeno or fresno pepper or scallion…

Directions:

  • Preheat oven to 400 degrees F and line a medium baking sheet with foil or parchment paper. Spray with a little cooking spray.
  • Then, make the aioli by combining the mayo, apple cider vinegar, ancho chili powder and pinch of sea salt in a bowl. Whisk well to combine and set aside.
  • Peel the plantains and cut them into rounds about a ¼ inch thick and place on baking sheet in a single layer. Drizzle with a little olive or avocado oil and season with a few pinches of sea salt and half of the smoked paprika. Place in the oven to bake for 10 minutes. Remove from oven and flip them over and season with more salt and rest of the paprika. Place back in the oven and bake for another 6-8 minutes, or until the tops have slightly browned.
  • While the plantains are baking, heat a large skillet over medium heat. Once hot, add in onion and bell pepper. Cook, stirring occasionally, until softened.
  • Push the onion and bell pepper to the sides of the skillet and add in the ground bison to the center of the pan. Break the bison up and cook, stirring occasionally, until bison is browned and cooked through. Season mixture with cumin, chili powder, cinnamon and sea salt.
  • Add spinach to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  • To serve, start with some of the bison mixture in a bowl and top with crispy plantains and aioli. Garnish with options above, if you’d like. Enjoy!

 

Save

Save

Save

Sriracha and Balsamic Glazed Brussels Sprouts

By | Recipes | No Comments

It is fall and brussels sprouts are officially in season and I. Am. EXCITED! You can spin an easy brussels recipe a million ways. They are a versatile little vegetable and while they do tend to stink up your kitchen… Okay, okay fine… The whole house! I’ve found that roasting them mitigates some of this. So, in the Brossette household, that is the only prep for brussels. Roast or bust.

If you live in Texas, you might be familiar with Uchi or Uchico. We have one Uchi location here in Dallas and it is hands down my favorite restaurant for a fun night out or a special occasion – from the ambiance when you walk in to the sweet people who greet you at the front – even the valet crew is awesome – to the treatment we recieve from the moment we walk in the door to the time we leave. There is no wonder they stay booked with reservations! We go every year for our Anniversary… Well, I make it sounds like we’ve been married quite some time — we’ve gone the past two years for our anniversary – which is every anniversary we’ve ever celebrated since being married. 🙂 And, it is my request to go, just the two of us, for my birthday every year. It’s so fun – we start the night with a little champagne, we sit at the sushi bar with our favorite chefs – Jeff or Qu and share a bottle of wine and eat the most incredible sushi. And then, what I save for last? Two order of their brussels sprouts. That’s right – brussels sprouts for dessert! My clients would kill me and fire me on the post if I ever suggested such an absurd notion. But for me? These brussels sprouts are everything I want – they are sweet, salty, spicy – they have that “umami” – that rich, depth of flavor and texture and pure joy in every bite.

…so, that is where this recipe was born. I do not fry mine, obviously. But by setting the oven temp to 400 – these little things get a crispy top layer and then the sriracha and balsamic wets them just enough to soften the texture but keeps a little crunch. I mean… I could go on and on. You must go and make these! They could potentially change your life! I’m just sayin! And then, go to Uchi! Run! Don’t walk! And then tell me how theirs compare to my recipe!

Sriracha and Balsamic Glazed Brussels Sprouts

Ingredients:

  • 1lb brussels sprouts, ends removed and halved
  • sea salt
  • coconut oil cooking spray
  • 2-3 tbsp sriracha
  • 1 tbsp balsamic glaze

Directions:

  • Preheat oven to 400 degrees and line a large baking sheet with foil or parchment paper. Spray generously with coconut oil cooking spray.
  • Place the brussels cut-side-down (this is important!) and arrange so they are not touching.
  • Spritz the vegetables with another layer of cooking spray and sprinkle a few pinches of sea salt over the top (not too much because the sriracha will add salt too…)
  • Place on the top rack of your oven and roast for 10-15 minutes if on convection or 30-35 minutes without convection. You want the brussels to be slightly browned and easily pierced with a fork.
  • When the brussels are done, pull them out of the oven and while they’re still hot, squirt approx. 2-3 tbsp sriracha (depending upon how much spice you like…) and approx. 1 tbsp balsamic glaze over the top. Toss the brussels with tongs or two spoons until even coated. Taste and adjust sriracha and balsamic to your liking (some like it sweeter, some like it hotter!) and serve!

 

Save

Pumpkin, Kale and Sausage Stew

By | Recipes | No Comments

It is finally getting cooler here, in Texas. I swear – we really should move. I really don’t enjoy our summers and I am always taken aback, every year, without fail, about how damn hot it gets and STAYS here. I grew up in Texas. I’ve never lived long-term in another state. Why do I still get annoyed by the heat? I remind Mo at least once a week that I am slowly migrating west.

Before Mo and I got married we took a long walk on the beach in La Jolla (where he proposed (insert swoon!)) and I told him, in my most serious voice, “I need you to understand that I am meant to be in Southern California. I will not spend the rest of my days in Texas. If you’re not okay with this, then I suppose we should choose a path apart.” Needless to say, he completely agreed and therefore I remind him of this agreement at least weekly. In the summers, more like daily! But now that it’s getting cooler – I simmer a little and welcome the cold fronts with open arms!

About a week ago, we got our first legit cold front and it was PERFECT outside. Low 50’s, overcast, it was a Sunday. I mean, life felt perfect. You know those days? The ones that seem to be in all the movies? It was one of those days and even though it go up to 70 something later in the day, dammit, I was making a stew. We were going to turn the heat on in the house, even if just for 5 minutes, and eat stew and pretend like it was officially cold. LOL! No, I’m not joking – we really did turn the heater on for 5 minutes. You know that smell of the heater when you turn it on for the first time in a while? It’s the best, right?

If you know me at all, you know that I am semi-obsessed with pumpkin anything. I love it sweet, savory, in muffins or bread or soups – you name it! And I LOVE, LOVE actual pumpkins – not just the eating kind. But the decorative kind. I don’t know – maybe it’s a Cinderella thing, but I literally swoon when I see the “Fairytale” pumpkins at Central Market.

So, here you have it. This hearty, warming and SO easy to make Pumpkin Stew. While you will feel warm inside and comforted by it, you will also reap all of the nutritional benefits of eating it – especially if you’re able to use bone broth as the base. Try not to overlook that part. It’s a gem if you can find a good free range chicken bone broth.

I hope you enjoy this as much as we did and that it welcomes you into the fall!

Pumpkin, Kale and Sausage Stew

Serves 6

Ingredients:

  • 1 ½lbs pastured sausage of choice
  • 1 tbsp organic tomato paste
  • ½ tsp ground allspice
  • 1 tsp garlic powder
  • ½ tsp fennel seed
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • 1 small onion, finely diced
  • 1 small buttercup or pumpkin pie pumpkin or butternut squash*
  • 1 bunch kale (any variety)
  • 4 cups chicken broth*
  • 2 cups filtered water
  • 1 tbsp apple cider vinegar
  • 1/3 cup raw parmesan, pecorino or Manchego, grated
  • 1 bunch chives, finely chopped (optional)

Directions:

  • Heat a large saucepan over medium heat. Add sausage, tomato paste, allspice, garlic powder, fennel seed, red pepper flakes and salt. Stir to combine and cook for 5 minutes.
  • Add onions to the saucepan and cook for an additional 5 minutes, or until onions are softened.
  • Add pumpkin, kale, broth and water to the pot. Bring to a boil and reduce the heat to low. Simmer, uncovered, for approx. 20 minutes.
  • Add vinegar and stir. Taste and season with salt and red pepper flakes as desired.
  • Serve with grated parmesan cheese and sprinkling of chives (if using) on top.

Notes:

  • Consider buying pre-peeled/chopped pumpkin/butternut squash, if you can find it. It will make life easier. Otherwise, here is a great method for peeling/chopping your own. I suggest the oven method as it is most “nutrient-safe.”
  • If you can find a good, free-range chicken bone broth – use that. If you can’t – feel free to substitute with low sodium vegetable broth or low sodium free-range chicken broth. Pacific brand is my go-to when I need to use boxed broths…

 

 

Save

Save

Easy Whole Roasted Chicken and Vegetables

By | Recipes | No Comments

Life is crazy. For all of us. And when you’re trying your darndest to eat clean and keep your family eating clean, it’s not always easy, per se. BUT, there is nothing easier than this recipe. I give it to ALL of my clients who are just starting out on the “clean eating band wagon!” It’s great for one or two and you’ll have lots of leftovers to have through the week or it will make enough for the whole family!

You throw everything into one pan and pop it into the oven! THAT simple. This is one of those recipes that should be a staple in everyone’s’ home on a weekly basis. You can always change up the vegetables you use based on what you or your family will eat! And the chicken can be used for sandwiches or casseroles, etc. if needed/you have enough leftover!

I hope you enjoy this and see how it simple it can be to eat well and take good care of yourself!

Easy Whole Roasted Chicken and Vegetables

Ingredients:

  • 3 ½ to 4lb whole, free-range chicken
  • sea salt and black pepper
  • 1 tbsp paprika
  • 1 tbsp ground coriander
  • 2 small lemons, halved
  • 1 bunch fresh parsley
  • 1 bunch fresh thyme
  • 1 bunch garlic, halved
  • 1, 14oz bag baby carrots
  • 2 zucchini, halved and quartered
  • 1 red bell pepper, julienned
  • 1 small head cauliflower, chopped into florets
  • 1 tbsp olive oil or avocado oil
  • 1 to 1½ cups low sodium vegetable or chicken stock

Directions:

  • Preheat oven to 425 degrees F.
  • Rinse chicken and pat dry with paper towels. Season all over with sea salt, pepper, paprika and coriander. Stuff with lemons, parsley, thyme and both halves of the garlic bulb.
  • Place all of the vegetables on the bottom of a large, deep roasting pan and toss with olive/avocado oil and a few pinches of sea salt and one pinch black pepper.
  • Place the chicken on top of the vegetables and pour stock over the vegetables.
  • Place the chicken in the oven to roast. If you are using a convection oven, start at 425 degrees F and then reduce to 375 degrees F after the first 15 minutes.
  • Roast until chicken is golden and vegetables are caramelized – approx. 60-75 minutes; or until juices run clear and a meat thermometer reads 165 degrees at thickest part of the chicken.
  • Transfer chicken, carrots and garlic to a platter. Discard thyme, parsley and lemons, and let chicken rest for 10 to 15 minutes before cutting/serving.

 

Save

Save

Grain Free Pumpkin Muffins

By | Recipes | No Comments

It is October at last! And y0u know what that means? PUMPKINS! I LOVE pumpkins! Just ask Mo – EVERY time we see a pumpkin, I practically start swooning. They are so fairytale-like to me. Probably the whole Cinderella thing.

I love ACTUAL pumpkins and I LOVE cooking with pumpkin filling! Sweet, savory – you name it! Pumpkin EVERYTHING please. I twiddle my thumbs until the fall when I get to start cooking with it! I mean, I love pumpkin, but it honestly doesn’t ever sound that great in the spring or summer.

My mom always made pumpkin bread for Thanksgiving and Christmas. To this day, it is what I look forward to the most with regard to food during the holidays. I can smell her kitchen as I type this – filling with that Holiday, Pumpkin-y smell. Ugh! I am smiling so big.

I came up with this recipe a couple of years ago. I really enjoy baking and during the colder months, I like to have clean, baked goods around the house for two reasons: 1 – they always sound good and I would rather eat mine so I know the ingredients are clean and 2 – during the holidays, there are always so many “free treats” available, you know? It’s the season for eating! So, I would rather fill my cravings up at home with clean things and not be so tempted with all of the other things.

Hear me though – I am NOT opposed to the occasional indulgence – in fact, encourage it! But, you know this: during the holidays, it seems like we are literally hit in the face with indulgence after sugar-laden indulgence around every corner. So, please! Have a piece of candy out of your kids Halloween stash or have that piece of toffee at your clients holiday party – but, have some clean things around your house that you can enjoy so you will mitigate your temptation to have more than what is in moderation, of the other.

These are a holiday staple for us! I hope they will become one for your home too!

Grain Free Pumpkin Muffins

Makes 12 muffins

Ingredients:

  • ¼ cup coconut flour
  • ½ cup almond flour
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 6 cage free eggs
  • ¼ cup raw local honey
  • ¼ cup unsweetened apple sauce
  • 1 tbsp coconut oil
  • 1, 15oz can Organic Pumpkin Puree
  • 1 tbsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine dry ingredients and whisk to combine and get any lumps out.

  • In a large bowl, combine wet ingredients and blend with a hand mixer.
  • Mix dry ingredients into wet, blending with a hand mixer or spatula, until just combined.

  • Place batter into a 12 cup muffin tin sprayed with cooking spray.

  • Bake for 25 minutes.
  • Cool and serve or store in a large Ziploc baggie or airtight container, in the fridge for up to 2 weeks or the freezer for up to 6 months.

Save

Save

Save