Liquid Breakfast.

30 Apr

I am not a proponent of smoothies.  Drinking calories, as it were.  In my heart, I feel that smoothies can be sugary calorie bombs, without providing satiety.  I scoff at the Vitamix guy at Costco making them for people, proclaiming the health benefits…then when no one is looking he caps it off with a 1/2 cup of agave.

Enter 4th child.  This season of life, I am looking for time hacks around every corner.  I have perfected the art of the 40-second shower, stopped folding our laundry, and (gasp!) started drinking my breakfast.

Because the days of softly scrambled eggs topped with natural sausage, over sautéed greens and sliced avocado are gone for a while.  Sorry breakfast, you are not a life-event anymore.

It’s so handy!  It’s only taken me 100 tries to get it to taste right.  :)  My hubby and I drink this a few times a week now.  We tweak it with a spoonful of nut butter here and there, and I always throw in my prenatal vitamins.  They are the worst.

Pile these ingredients into the blender in the following order:

1. 3/4 c milk of your preference
2. 1/2 c cottage cheese (sorry–dairy.  Sub 1/2 avocado, but up the liquid.)
3. 1 c greens (packed & overflowing out of the cup)
4. 1 frozen banana broken into 3 pieces
5. 1/2 c frozen mango–or any frozen fruit

Blend until smooth.

 Vitamix is nice and fastest, but it is not necessary.  Greens? Check.  Potassium?  Check.  Protein? Check.  Breakfast done, and well-rounded enough for me.  Carpe diem!

Kid Approved. Alternatively titled: Got Smoothie?

This is the same recipe, substituting the blueberries with mango.

This is the same recipe, I used blueberries instead of mango.

Heart Satiety

10 Mar

I haven’t posted anything in quite a while.  I’m riding a long wave of creative apathy and straight-up boredom in the kitchen.  I have been making the same things over and over; I am not creating new foods over here, and really not searching for any either.  In fact, Heather and I have contemplated turning the blog off because we have nothing new to tell you about.  Besides, everyone who eats a primal diet appears to have started a blog about it, and with much better photography!

In terms of food-spiration, I have nothing.  I know how to employ a clean-diet, it is a great tool.  I feel sad, because I have seen the paleo/Whole30 community take a turn to the obsessive side over the past few years.  Orthorexia is a thing now.  For heaven’s sake, have we not just swapped out one crazy for another?  All the blogs, and food pics and pins, and humblebragging on social media.  Craziness.

The saddest thing is when my own friends feel like authentic failures if they have a month or two, or twelve, of bad eating.  It is a crazy-cycle.  Feelings of tremendous success and pride after accomplishing a month of clean eating, which are subsequently chased away by “failure” (eating some bad food).  It becomes ridiculously mentally consuming.  Are we equating failing at life with eating sugar/grain/dairy?

There is so much talk about “satiety” after meals, and striking that perfect macronutrient-balance, which supports activity but not body fat.  That is a great place to be.  A clean diet provides plenty of physical benefits, but it offers zero relief for the emotional hunger we endure.  That emotional hunger will eat us alive if we do not respond to it properly…we will scratch for anything to fill the void.

Heart Satiety is what we need.

Isn’t heart-satiety what we are all chasing after, above and beyond the satiety of the stomach?  Where can we find such satisfaction of the soul?  I have a hint: it starts at taking the focus entirely off of self, and meeting people’s needs with no abandon.  That might sound harsh.  But tirelessly giving back will never make anyone’s day feel worthless.

Take on only the good of the clean-diet lifestyle.   Good food and the workouts serve ME, and not the other way around.  This mindset is freeing, and makes clean eating all the more enjoyable.  There is a general trajectory of good health-choices, which include a healthy social life, and systematically serving others.  Knowledge puffs up, but love builds up (1 Corinthians 8:1).  Relationships are more important than food!

In the trenches too,
Leigh

 

 

 

I don’t really agree with this.  And, I am not attracted to Ryan.

 

Creamy Curry Meatballs

24 Aug

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I am so excited.  After SO MANY MONTHS of not cooking, not trying new recipes, (honestly, not even really that eating clean, eeek),  I finally found a recipe that inspires and suits me: convenient, filling, and utterly delectable.  Between pregnancy and moving to Hawaii, blogging and cooking have really taken a back seat.  But like every passion the fire returned, even after all this time!

I won’t even apologize that this is not my original recipe, and it may even be old news to many of you.  But, I came across this and wanted to share just in case anyone was not aware of this awesomeness from Everyday Paleo.  I kept the meatball recipe the same, but I did make some minor adjustments to the sauce–to make it creamy, and mostly because her sauce called for only half-a-can of some things…I don’t like doing that.  :)

 

Meatballs

3 lbs ground beef
(feed a crowd, enjoy leftovers or freeze half for next time!)

1 cup finely diced onion

1 cup apple finely diced

1 egg

2 tablespoons curry powder

½ tablespoon sea salt

black pepper to taste

Preheat oven to 400. In a large bowl, place all of the meatball ingredients and mix well by hand.  Form into golf-ball sized meatballs, and place into a large glass baking dish.  Bake for 20-25 minutes.  While the meatballs are roasting, whip up the sauce!

Curry Sauce

1 teaspoon garlic powder

2 tablespoons curry powder

1 can (6 oz) tomato paste

1 can (14 oz) coconut milk

1/2 c water

juice of 1 lemon

salt and pepper to taste

In a saucepan whisk all ingredients together, bring to a simmer.  Add a few more tablespoons of water if you prefer the sauce slightly thinner…I like mine thick!  After the meatballs are done, drain them in a colander, and return them to their baking dish.  Pour the sauce over them, make sure they are well-coated.  Yum!

I served them over sautéed kale and cauliflower rice.  My kids gobbled these up, and the leftovers tasted even better.  I loved that I had all the ingredients on hand!  These meatballs would also make a phenomenal freezer meal.

Enjoy!
Leigh

 

 

Meatballs are a great meal for kids to help with!

Meatballs are a great meal for kids to help with!

Easy, creamy, curry sauce

Easy, creamy, curry sauce

Piggies in a Pancake

11 Aug

This weekend my kids were begging to make cake pops and I indulged them, of course–mostly because we have a cake pop machine that takes the hassle out of the usual time-consuming preparation. Then, perhaps it was my newfound (yet very much delayed!) interest in Pinterest affecting my brain, but I began to try various different cake pop options. My favorite was the breakfast cake pop: a paleo friendly twist on something my kids repeatedly beg for in the freezer breakfast section. Next on my list to try will be a corn dog variation. Anything cute and portable always seems to get the kids’ approval!

Ingredients:

1 1/2 cup nut flour (I’ve been hooked on cashew meal from Trader Joe’s lately)
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
6 eggs
1/2 cup unsweetened coconut milk or almond milk
1/4 raw honey, maple syrup or sub 2 mashed bananas
1 tsp vanilla extract
links of your favorite nitrate free breakfast sausage, cooked and cut in pieces

Preparation:

Preheat cake pop maker or oven to 350. Combine dry ingredients in mixing bowl. Add remaining ingredients and whisk into a smooth thick batter.

For mini muffins: Grease tins with coconut oil liberally, add a bit of batter, place your piece of sausage, add remainder of batter to cover sausage. Bake for 12-15 minutes until golden brown.

For cake pop maker: Grease cake pop maker with coconut oil, add a bit of batter, place your piece of sausage, add remainder of batter to cover sausage. Bake for 2-4 minutes until done, or according to your machine instructions. They get done very fast!

Make a couple of batches and refrigerate or freeze leftovers for easy, fast, or on-the-go school day breakfasts!

Enjoy!

Heather

Salmon a la Leslie

5 Aug

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Years ago, my dear friend Leslie shared this fantastic salmon recipe with me, and it’s been in my regulars ever since. When the hot and humid weather hits, I turn to it often because it’s simple and revitalizing. The original recipe is from Rachel Ray, and the only adjustments I made were adding more butter and eliminating the sugar. I’ve tried it a few times adding honey to the cucumber onion salad, but prefer it without. Try it for yourself and decide! Enjoy!

2 Tbsp grass-fed or organic butter
4-6 wild caught salmon filets
2 cups chicken broth or water (water is totally fine)
4 tsp dried dill or 4 Tbsp fresh dill
1 seedless cucumber
1 medium sweet onion
1 bunch bok choy stalks or 3-4 radishes (both offer a peppery taste)
1 tsp sea salt
1/4 cup white vinegar or white wine vinegar
1-2 tsp raw honey (optional)
pepper to taste

Preheat oven to 350. Spread 2 Tbsp butter in 9×13 glass baking dish. Place salmon in pan skin side down. Add chicken broth and half of the dill to pan. Bake for 12-14 minutes until done. While salmon is cooking, prepare cucumber salad. Finely dice onion, cucumber, and bok choy or radishes and mix in medium bowl. Add vinegar, salt, and dill. Combine and season with pepper or extra dill to taste. I recommend making this ahead to give time for flavors to meld together in the fridge, but it’s also excellent straight away. Remove salmon from oven, top with cucumber salad and serve. We love this with mixed greens or cauliflower rice to compliment the cucumber onion salad.

Happy Summer,

Heather

Zesty Chimichurri

4 May
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put this on everything :)

It’s been a WHILE since I’ve tried any new recipes worthy of sharing with the world!  I have been in a winter slump in a lot of ways, and I am so thankful that this Kansas winter has lifted!  A good friend of mine–who happens to be a chef–recently hosted a small get together, and she served this chimichurri sauce with grilled chicken.  I just about fell out of my chair.  It was so zesty and fragrant, and bright.  It made me rediscover my passion to go home and make good food.  Thanks for sharing, Valentine ;)!!

Chimichurri complements any protein beautifully.  I served mine with pulled pork today, it was a great change-up from barbecue sauce.  It would taste awesome with a juicy grilled steak.  All 3 of my children loved this.  It delivers a true summer flair to the plate.

1/2 c olive oil
1/8 c white (or red) wine vinegar
juice of 1 lime
1 large shallot
1 garlic clove
2 seeded jalapenos
1 1/2 c fresh cilantro
1 1/2 c fresh italian parsley
1/4 c shelled pistachios
3/4 tsp kosher salt

Place ingredients in a blender or food processor in the order listed.  Blend until it reaches desired consistency.   Refrigerate leftovers.  

Enjoy!
Leigh

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Sweetly Spiced Tilapia with Grapefruit Salsa

15 Apr

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It’s been a while since I’ve made something new. I can sense a lack of eagerness in the house–for school, cooking, creative efforts, etc. Maybe it’s the early warm spring weather tricking us into thinking summer is around the corner. Maybe it’s just busy schedules and recovering from spring break outings. So, in the spirit of reviving our days, here is what I came up with for dinner the other day.

The cancer fighting properties of grapefruit coupled with the anti-inflammatory and heart healthy properties of both avocado and fish make this dinner a nutritional powerhouse. It’s also refreshing for the warm weather to come, and for your last fish Friday. Enjoy!

Tilapia 

  • 6-8 tilapia filets, or wild caught salmon (open links for info about choosing the best and safest fish, there is even an app to download)
  • 3/4 cup juice (I used 2 oranges, and the remaining juice from the grapefruit scraps)
  • 2 Tbsp lime juice
  • 1 Tbsp honey
  • 2 Tbsp liquid aminos (or gluten-free soy sauce)
  • 2 Tbsp coconut oil, melted
  • 1 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • crushed red pepper to your liking

Place filets in 9×13 baking dish. Combine remaining ingredients. Pour over fish. Let sit while you prepare the salsa and cauliflower. Preheat oven to 375. Bake for 15-20 minutes until done. Broil for the last few minutes if you want the top layer to be a bit crispy. Serve with grapefruit salsa and cauliflower rice.

Grapefruit Salsa

  • 2 pink grapefruits, peeled, white pith removed, chopped
  • 2 avocados, peeled and chopped
  • 1/2 medium onion, finely diced
  • 2 Tbs chopped cilantro
  • 1/8 cup lime juice
  • 1/2 tsp cumin
  • 1 jalapeño, de-seeded and finely diced
  • 1 sweet pepper, diced
  • 1 tsp ancho chili powder
  • salt and pepper to taste

Prepare ingredients. Mash avocado to desired consistency in bowl, add chopped grapefruit and remainder of ingredients. Stir to combine. Salt and pepper to taste. Serve or refrigerate for later use.

Cauliflower Rice (the easy way!)

  • 1 large head cauliflower, cleaned and roughly chopped
  • Finely diced brocoli, carrots, and/or cabbage (optional but makes it look more appetizing)
  • Olive oil or grass-fed butter to taste
  • Salt and pepper to taste

This is by far the easiest and tastiest way to make cauliflower rice–no food processor necessary! Steam veggies until fork tender. I use my veggie steamer basket in a medium pot with lid. Drain water, use masher to”rice” veggies. Add butter and/or oil, and spices to taste. Too easy!

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 “One can make a day of any size.” -John Muir

Best,

Heather

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