BLT Soup

7 Jun

When I emptied my CSA box last week I saw a big ol’ container of bibb lettuce and a bunch of fresh tomatoes that matched the bibb lettuce and tomatoes still stocked in my kitchen from the week prior.  I’m not sure what I was doing all week, but I guess it wasn’t much cooking! Instead of another big salad for dinner, I searched for ways to use up my old lettuce and tomatoes to make room for the new ones. Insert BLT minus the bread. I know it’s not exactly soup weather anymore, but it sure feels like it watching all this rain fall. Enjoy!

1 package nitrate free bacon–reserve the fat
1 large head bibb (butter) lettuce, cut roughly
4-6 large garden tomatoes, diced
1 small onion, diced
1 red bell pepper, diced
1 tsp garlic, minced
1 tsp oregano
1 tsp basil
1 6oz can unsweetened coconut milk (plus 6oz water–fill up empty can)
sea salt and pepper to taste
pinch of red pepper flakes to taste

Cook bacon as you wish. I recommend in a 400 oven on a foil lined baking sheet for 12-15 minutes. Reserve 1-2 Tbsp bacon drippings and add to soup pot. Set bacon aside to cool and chop up later for garnish. Heat up oil and add onion and bell pepper. Sauté until soft. Add remaining ingredients and cook until tomatoes are soft and lettuce is wilted. Let cool slightly and pour contents into blender or food processor. Purée to your preference, adding salt and pepper to taste.  Pour into serving bowls, top with chopped bacon, and serve. Garnish with fresh-cut avocado for an extra nutrient and healthy fat boost.

If you don’t subscribe to a local CSA, here’s a link to show you how to find one near you. It’s a fun and affordable way to get fresh local produce and keeps you trying new foods–which means accessing a wider variety of micronutrients!

Happy Friday,

Heather

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Simple Strawberry Salsa

28 May

P1100400

I let my kids go a little nuts strawberry picking last weekend and needed a quick way to use up the last of our three overflowing buckets before they spoiled.  Remembering a strawberry salsa I sampled at our farmers market, I decided to try to recreate it.  It was simple to make, refreshing, and tasty on chicken, fish, salad, plain, or with your favorite gluten-free chips.

Ingredients

2 cups strawberries, cleaned and chopped
1/2 small jalapeno, cleaned and diced fine (add more for extra kick–the half kept it mild enough for my kiddos)
1/2 cup red onion, diced
1/2 cup fresh cilantro, chopped
1 Tbsp avocado oil (or olive oil, but avocado is my new favorite!)
2 Tbsp fresh lime juice
sea salt and pepper, to taste

Combine all ingredients and serve or refrigerate. Can be made ahead, doubled or tripled, and tastes even better the next day after the flavors meld together! If you prefer mangoes to strawberries, check out our mother-in-law’s mango salsa from last summer!

Enjoy,

Heather

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Favorite Strawberry Muffins

16 May

Strawberry picking season is here!  Since strawberries are one of the most heavily contaminated crops, buying organic or local are your best bets.  Not only do they taste a million times better, they are richer in antioxidants, and not laden with harmful pesticides.  Resist the urge to buy the commercially grown strawberries on sale 2 for $6.99.  I will admit that was me, in the dark and loading up my cart, remaining naive so I didn’t have to pay more.  I slowly realized that all of my time spent ensuring I was eating clean and cutting out toxic foods (sugar, grains, gluten) was partly in vain.  I was ignoring the chemicals in my otherwise clean choices. Read here.  No better day to start than today! OK, on with the recipe.

This is my family’s favorite muffin.  I can even get my pickier oldest to pack them in her lunch.  They’re made from nutrient packed coconut flour, super food coconut oil, sweetened only with strawberries and puréed banana, and inspired from one of my favorite recipe sites–Comfy Belly.  The strawberries keep them super moist and you’ll never believe they don’t have a ton of honey or agave to make them so sweet.

  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 4 eggs
  • 1 very ripe banana
  • 1 Tbsp pure vanilla extract
  • 1/3 cup coconut oil, melted
  • 1 heaping cup strawberries, diced fine (this is about one plastic container)

Preheat oven to 350.  Combine first three ingredients in mixing bowl.  Add remaining ingredients (minus strawberries) to food processor or mini chopper and combine thoroughly.  Pour wet ingredients into dry ingredients and whisk thoroughly.  The batter will become thick quickly, this is normal.  Fold in diced strawberries.  Spoon batter into lightly greased (with coconut oil) muffin tins or non-stick liners.  Bake for 18-20 minutes.  Makes about 10-12 standard muffins or 18-24 mini muffins.
**Pictures are from a double batch

Enjoy,

Heather

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Chocolate Kahlua Banana Torte

11 May

chocolate kahlua banana torte

I have a fabulous recipe for a kahlua chocolate cake that is probably about one of the most unhealthy things you can choose to eat.  It has been known to give me a three-day sugar migraine.  So it’s VERY tasty, because the risk can sometimes seem worth the cost.  The other day I had a craving for that cake, but I really didn’t want to go there.   I whipped this up just to see if it would work.  It was so good.  High in protein, and nut free??  Yes, please.

Ingredients:

2 very ripe bananas
12 large pitted dates
1/2 cup melted coconut oil
1-2 tbsp honey (optional)
1 tbsp vanilla
6 eggs
1/4 c kahlua (sub strong black coffee)
1/4 c cocoa powder
1/3 c coconut flour
1 tsp salt
2/3 c mini semi-sweet chocolate chips (I prefer Enjoy Life brand.)

Preheat oven to 350.  In a large food processor, combine the bananas, dates, honey, coconut oil and vanilla, blend until smooth–it will take few minutes to get the dates to grind down and completely “emulsify.”    Add in the eggs and kahlua.  Blend.  Add in the dry ingredients and blend until smooth.  (You may have to scrape down the sides from time to time to keep it well mixed.)  Add in the chocolate chips and pulse until just incorporated.  Pour into a prepared 8×8 dish, bake for 30 minutes, or until just set.  :)

Disclaimer:  I do NOT believe “paleo” desserts are carte-blanche.   The inherent sweetness and “psychological” impact make this most certainly a special treat, and should be considered the same indulgence as any dessert.  However, this is life!  I am thankful God has led me to clean-ER options to satisfy my never-ending chocolate jones!

Happy Birthday, Heather!!

Happy Birthday, Heather!!

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this goes so well with coffee :)

Enjoy!

Leigh

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Veronica’s Perfect Pastelon

4 May

pastelon

My friend Veronica recently introduced me to Pastelon, a Puerto Rican casserole that completely blew me away.   I had never heard of Pastelon before, nor could I pronounce it.  But the first bite I took, I was hooked!  It was  a revelation on two levels!  First it was so comforty, and savory, and salty and slightly sweet.  Secondly it gave me a use for real, fresh plantains!  I have never known what to do with them, and have always overlooked them in the grocery stores.  No longer.   What a fabulous “new” way to eat my meat and veggies.

It’s a lot like lasagna in preparation and form, but not in flavor.

6-8 large very ripe plantains:  peeled, sliced, and browned under the broiler. ***
2 lbs ground meat
(I prefer beef.)
1 c sofrito
(aren’t you glad you have it on hand all the time now?)
1 small can tomato sauce
2 tsp salt
2 tsp cumin
1 tsp turmeric
1 cup green sliced olives (I like Goya brand Salad Olives)
2 cans french-style green beans, drained
2 cups shredded monterey jack cheese (optional)

For the meat mixture, cook ground beef and sofrito in a few tbsp oil until browned, sprinkle with the spices and salt.  Stir in tomato sauce and combine.  Take off heat and add the green olives.  Set aside.

Once your plantains are prepared (see below), you will be ready to put it all together.  Prepare a 9×13 baking dish with coconut oil.  Layer the casserole: plantains, followed with some of the meat mixture, then green beans then cheese.  I was able to make about 2 1/2 layers, with the last layer ending with the rest of the meat and cheese.  Bake at 350º for about 45-55min.

Enjoy!  And share with someone in need:)

Leigh (via Roni!)

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***The “noodles” are sliced plantains.  They must be extremely ripe so that they aren’t bitter.  Their peel will be spotty-black.

You may have to use a knife and cut through the peel lengthwise to get them started–they do not peel as easily as bananas.  Once they are all peeled, slice them evenly into long strips.  Consider using a cheese slicer, mandoline, or a really steady hand and a good knife.

Arrange them evenly on a lightly-oiled cookie sheet.   (I took coconut oil and a paper towel, and spread the oil around the sheet evenly.  )  Roast under the broiler until browned on one side, then flip them and brown on the other side.  The roasted sliced plantains are now ready for layering!

If you don’t use plantains, you can substitute diced and roasted (or mashed) sweet potatoes.  It will be sweeter, but a faster process on a night you are in a rush.  If you do this, you can skip the casserole step altogether.  Just make a “pastelon bowl” by heaping the meat and green bean mixture directly over a yummy bowl of sweet potatoes.  It is much faster to whip up, and almost the same flavor.

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Let’s Get Real Here

30 Apr

keep-it-simple

I love being creative in the kitchen. In fact, the inspiration for this post came from an experimentation half gone wrong making fake noodles out of chicken. Yes. Noodles out of chicken. Leigh told me about this recipe she saw on TV a while back for “no carb noodles” and I had to give it a go. I was secretly hoping to share some awesome news about how easy and fun it was to make protein packed chicken noodles, but I ended up with a big mess and an hour (or two!) of my life I’ll never get back.

Eating clean does not require crazy creativity, hours of preparation, or recipes two pages long. I cook every night for my family, but every night is certainly not show-stopping or photography worthy. For me, cooking is an outlet so I do experiment quite a bit. This is because I want to and not because I have to in order to eat clean. I love all the recipes on our blog, many of which are rotational staples for us. I also love the simplicity of being able to choose whatever protein I have on hand, steam up a huge bag of frozen veggies and call it dinner. One of the best parts about going primal is forgetting about the fifty million ways to dress up rice and noodles, and making protein the centerpiece.

Here are what typical week night dinners look like for us when I’m winging it:

  1. Spaghetti squash or broccoli slaw with sautéed ground beef or sausage and a jar of gluten-free/no sugar added marinara.
  2. Easy tuna or salmon burgers with a big spinach salad (my personal salad always starts with 4 cups spinach or raw greens).
  3. Taco seasoned ground beef with big spinach salad and salsa. Kids usually eat their meat in a bowl chili style with some fixings on top.
  4. Chicken stir fry with a ton of whatever fresh veggies I have on hand. Usually not following a recipe–throwing in gluten-free soy sauce, ginger, etc until it tastes good enough to serve.
  5. Sample tray platter of: rolled up nitrate free deli meat, cut up raw veggies, cut up cheese, and sliced fruit with ranch or mustard for dipping and frilly toothpicks, of course.
  6. Some form of meatballs (sometimes just ground beef, salt and pepper if I’m in a big hurry) with sautéed cabbage or broccoli slaw.
  7. Scrambled eggs and nitrate free sausage or bacon.
  8. Straight from the freezer: oven baked chicken, steamed veggies and a bag of sweet potato fries.

Here are my favorite go-to recipes that appear on a rotation when I actually manage to plan a bit:

  1. Quick Ground Lamb Kheema
  2. Honey Nut Salmon
  3. Paleo Pad Thai
  4. Quick Shrimp Curry
  5. Marinated Flank Steak from Marks Daily Apple #2
  6. Stuffed Peppers
  7. Chicken Masala
  8. Coconut Flour Pizza
  9. Unwrapped Gyoza
  10. Sausage Spinach Meatballs with Zucchini noodles

As for side dishes, veggies don’t need to be dressed up. Steamed, oven roasted, or raw, they’re the only sides you’ll ever need. Also, double the recipe when you can. Leftovers from yummy clean dinners make breakfasts and lunches easy, and keep you from making bad choices when you’re low on time or energy.

In the end, remember that no one is perfect and you have to pick your battles. I don’t care for splitting hairs over a bit of added sugar in my breakfast sausage or canola oil in my frozen sweet potato fries that we enjoy from time to time. All you can do is aim to make the best choices for your family, your body and your budget– and don’t forget to enjoy life!

Happy Tuesday,

Heather

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Lessons Learned from a Trench of Loss.

24 Apr

Some of you may know that I experienced another miscarriage in March. I was 17 weeks.

Here is a photo of our little baby at our 15 week ultrasound, apparently healthy and kicking :) Sadly, two weeks later, I learned she had passed away.

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The private side of me wants to keep all this experience to myself. However, I have a strong conviction to share the story. It’s really been a bad-news/good-news situation.

Bad news: no baby, and all the second & third order effects from that loss. Good news: rich life-messages that cut straight to my heart. So here you have peek into my diary…a few of the thoughts. Just the good ones. (Nice and cleaned up. My actual journal is unreadable chicken-scratched thought-fragments, coffee and tear-stained.)

1. My former trials are my resources to deal with today’s trials. Heartaches from years ago have clearly become redeemed, because they prepared me to shoulder this. Those hardships laid today’s foundation of perspective and strength, and if nothing else, isn’t that evidence that the Romans 8:28 promise is true?

2. Some people chose to say nothing, presumably because they thought it was nicer. One thing I quickly learned about myself: I felt most consoled when people expressed their sympathies. Acknowledgement gives dignity to the grief, and it honors the life that was lost. I took it pretty hard when friends and family chose silence; I had to choose forgiveness with Proverbs 14:10 in mind. Has anyone preferred for people to say nothing? I am asking with honest sincerity. If ever I have been, I won’t be a nothing-sayer again. Proverbs 12:25 says “An anxious heart weighs a man down, but a kind word cheers him up. “ How. True.

3. Memorized scripture passages were invaluable. Often I am not near my Bible (and using my Bible app makes the kids think I am looking my phone constantly). Calling on memorized passages drowns out the confusion, the lies of fear, the “what ifs,” and the inner voices of discouragement and defeat. You can’t think two thoughts at the same time.

4. God is LOVE. Love is the beginning of the story of humanity. Love is why we were created. Love is also why we all cower at the pain (evil) around us–we are not wired to simply shrug it off. Here in the land of the living, Love ALWAYS costs grief. But take heart, Love has the last word, and one day everything sad will come untrue. John 16:33.

5. Among the many strong women surrounding me, there has been tremendous suffering. I am humbled.

6. The social media do not give me a soul-fix. It usually brought me a few steps back in my progress. Great tools, horrible therapy.

7. Caving to fear will keep me from experiencing life to the fullest.

8. The name Gabrielle means “God will strengthen.” Raphael means “God Heals.” When this came to me, I knew our baby was named. It was my confirmation that the Lord does know the unborn, that Psalm 139:14-16 is true. He knows.

9. The gift of fertility is not something to fear, take for granted, or dismiss. See it as an honor and an opportunity, don’t necessarily turn it down. After almost 8 years, my husband and I can already see the evidence that each of our children are prestigious Godsends. Granted, having (more) children requires a step of faith, because it feels safer to maintain the status quo. But you only live once, and though it’s a tireless adventure, we’re after the richest experience–which entails taking the good with the bad.

Thanks for letting me share these thoughts.
Warmest Regards,
Leigh

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