Mexican Fish Salad w Chipotle Honey Vinaigrette

I love Chipotle.  No, I'm not talking about the chile (although I love that too).  I'm talking about the take-out restaurant.  We eat there at least a few times a month.  I always order the same thing: Carnitas salad, with peppers, mild salsa, guacamole & their deliciously smokey vinaigrette.  I also make my own version of these salads at home.  This time I used wild-caught-cod and it was just delightful.  Usually I do chicken or steak in these Mexican dishes but I think I just found my new favorite spring meal.  Enjoy!

Ingredients (serves 2):

Veggies:
2 bowls of chopped greens (I used a mixture of Organic Red Lettuce & Romaine)
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 orange bell pepper, cut into strips
1tbs extra virgin olive oil

Fish:
2 filets mild and flaky wild-caught-fish (I used Alaskan Cod)
1tbs extra virgin olive oil
1tbs butter
8 drops DoTERRA Lemon Essential Oil ( buy here)
Sea salt and fresh cracked black pepper
a pinch of garlic powder

Guacamole Salsa:
2 avocados, diced
1 tomato, diced
organic cilantro, chopped (to taste - I used about 1/4c)
1 drop DoTERRA Lime Essential Oil (buy here)
garlic powder and salt to taste

Chipotle Vinaigrette: 
1/4 cup apple cider vinegar
2tbs honey
1tsp dijon mustard
1/2 tsp ground chipotle powder
1 tsp adobo sauce from a can of chipotle's in adobo (if you have it)
1 drop DoTERRA Lime Essential Oil (buy here)
1/4tsp paprika
pinch garlic powder, onion powder and oregano
1/4c extra virgin olive oil
salt and pepper to taste

Directions:
1. Preheat your oven to 450F.  Then prepare your viniagrette by whisking all of the ingredients in a glass bowl (or put them in a glass jar with a lit and shake well).  Add salt and pepper to taste.
Note:  If you aren't used to cooking with essential oils, a little goes a long way.  Lemon and Lime are my absolute FAVORTE to cook with because you only need a drop and it gives the dish SO MUCH fresh flavor!  They are must-haves for your kitchen spice cupboard in my opinion.
2. Prepare your guac-salsa.  In a medium size bowl, mix your avocao, tomao, cilantro and lime essential oil.  Add a sprinkle of salt and garlic powder then mix some more and taste.  Keep adding garlic and salt until it's to your liking and keep mixing until the guacamole has some mushed pieces but some still cubed.
3. Now cook up your peppers.  Spread them in a single layer on a baking sheet (I use one lined with non-stick foil for super easy clean-up).  Drizzle with 1tbs olive oil and toss well.  Add a bit of salt.  Throw them in the oven and cook about15 minutes or until they are softening and have some brown or black areas.  Toss them after 10 minutes.
4. While your peppers are cooking, heat a large skillet over medium high heat with 1tbs olive oil and 1tbs butter (this mixture tastes absolutely divine).  Add a bit of salt, pepper, and garlic powder to your fillets and place them into the hot skillet.  Cook on one side until seared a deep golden brown, then flip, add 4 drops lemon essential oil on the top of each fish, cover with a lid, turn to medium-low and cook until fully cooked through (mine took an additional 4 minutes).  They are done when the fillet flakes easily with a fork.
5. To serve:  In a bowl, place some greens.  Top with peppers, then a filet of fish, and a huge scoop of salsa guac.  Drizzle the salad dressing over the whole thing and dig in.  OMG so good!

About DoTERRA Essential Oils:
See my Primal Bites Page Cooking w Essential Oils
See my sister blog Aroma Nurse
Purchase any oil at My DoTERRA Wellness Store or contact me directly at lizgracerendon@gmail.com for information on wholesale prices

Lemon Roasted Asparagus & Peppers

I'm Back!  Thanks to pregnancy & being a new mom this blog has been on the back burner for over a year. Since my last post, I have had a beautiful baby girl Penelope, have been so sleep deprived I thought I might be going crazy, found a passion for natural remedies & aromatherapy (check out my other blog Aroma Nurse ) & have discovered Costco.  Yup, that about sums it up. But seriously, Costco is  amazing!  A big thanks to everyone who uses & enjoys my many recipes. I have been contacted by wonderful people all over the WORLD telling me how much they enjoy my food & how Paleo has changed their lives.  It is so rewarding & inspiring to speak with each & every one of you!  Well I have great news:,I am ready to pick back up where I left off starting with this simple spring side dish.  It is officially the first day of spring after all!  Enjoy!

Perfect to accompany any meal this spring!!!

Ingredients:
1 bunch asparagus, washed, trimmed and cut into 2 inch pieces
2 large red bell peppers, washed, cored, and cut into thin strips
1-2tbs organic extra virgin olive oil
3-4 drops DoTerra lemon essential oil (To read about the benefits of lemon oil see my blog post here.  To purchase go to My DoTerra Wellness Store)
1/4c parmesan cheese (optional)
Sea salt & fresh cracked black pepper to taste

Directions:
1. Preheat oven to 450 degrees.  Line a baking sheet with nonstick foil.  Spread veggies evenly over the baking sheet.
2. In a small bowl mix lemon essential oil and olive oil.  Pour over veggies and toss.  Sprinkle salt and pepper over the top.
3. Throw them in the oven, check in 10 minutes and stir. Mine took 15-20.  You want them to begin to brown on the bottoms and be fully cooked.  If using parmesan, sprinkle over the top, turn the oven to broil and broil a few minutes longer until cheese melts.  Enjoy!  Enjoy!  Enjoy!  I've made these 3 times already.

Wild Caught Salmon w Romesco Sauce

I buy bags of frozen wild caught Alaskan salmon in bulk.  Why?  Well, first because it's cheaper than fresh wild caught salmon and I refuse to buy farmed salmon (which have the same problems as our conventional meats... antibiotics, hormones, unsanitary conditions, disease, ect.)  It is also higher in Omega-3's than farmed fish.  Oh, and it's delicious.  Tonight I paired it with a simple Romesco Sauce.  Romesco orginated in Northeastern Spain, where fisherman are said to have created it to eat with fish.  The sauce was created with roasted red peppers, ground almonds, olive oil and vinegar.  Trust me, it's to die for.  And that is exactly what I am doing.  Making a true Spanish sauce for my fish.  Delish!  Enjoy.

My husband liked this sauce so well he said, "Can you make a big batch of this so I can put it on...everything!"

Ingredients (Serves 4):
4 wild caught salmon filets, about 6oz each
salt & pepper
slice of lemon
4tsp extra virgin olive oil, for fish
1/4c raw almond butter
8oz roasted red peppers (look for a jar without any added sugars)
1/2tsp apple cider vinegar
1tsp minced garlic
1/4-1/2tsp grated fresh ginger
1tbs extra virgin olive oil, for sauce
cilantro, chopped for serving (optional)

Directions:
1. Preheat your oven to 400 degrees.  Line a baking sheet or pan with foil.  Place salmon filets on the pan, skin side down.  Brush the top of each filet of fish with about 1tsp of oil.  Sprinkle with salt and pepper.  Squeeze a bit of lemon over the top of each filet. 
2. Bake fish in the center of a preheated oven for 10 minutes per inch of thickness (mine were about 1 inch thick so they baked for exactly 10 minutes).  You know your fish is done when it flakes easily with a fork.  Remove from oven.
3. Meanwhile, while your fish is baking, make your Romesco sauce.  In a food processor (or a blender if you don't have one), combine almond butter, 8oz roasted red peppers, and apple cider vinegar.  Proccess until thick and smooth.
4. In a saute or sauce pan, heat 1tbs of olive oil over medium heat.  Add garlic and ginger and cook, stirring frequently, until golden brown.  Watch closely because garlic burns very easily and has a bitter taste if black.  Once your garlic and ginger is cooked, add the pepper mix from the food processor.  Stir and cook until bubbling and hot and all of the mixture is well combined.  Turn off heat and cool slightly before serving.
5. To serve, place a filet of fish on your plate (A trick I use to rid the fish of the skin is this: I take the spatula just above the skin on the pan and cut the skin off with the spatula as I am scooping the fish.  If you used foil, it should have stuck to the foil which makes this process very easy).  Top with a generous amount of sauce.  Sprinkle with cilantro, if desired.

Mini-Pepper Poppers

Sometimes it's hard coming up with a simple appetizer for a party or casual get together (besides the standby chips and dip, nuts, ect).  I saw some mini-bell peppers at the store and they were so adorable I had to buy them.  These are the cutest, easiest, and most delicious appetizers I have made in a long time.  They are miniature sweet peppers stuffed with a simple taco mix and then baked in the oven until the peppers are tender and caramelize a bit on the bottom.  I served them sprinkled with cilantro and offer mini bowls of salsa on the side.  The best part is that these can be made ahead of time:  just cook the meat and stuff the peppers and throw them in the fridge.  When you are ready to serve, take them out and bake them in the oven until cooked through.  Enjoy!

These little guys didn't last a minute!

Ingredients:
1 package mini sweet bell peppers (about 30)
1lb lean ground beef (I used ground sirloin)
1 onion, minced
1tbs extra virgin olive oil
1tbs minced garlic
1tsp cumin
1tsp oregano
2tsp ancho chile powder
1/2tsp garlic powder
1tsp salt
1/4tsp pepper
1/4tsp red pepper flakes
Chopped cilantro and salsa, for serving

Directions:
1. Preheat oven to 400F.  In a large saute pan, heat olive oil on medium heat.  Add onion and cook, stirring occasionally, until translucent in color and wilted (5-8 minutes).  Add minced garlic and cook, stirring frequently to prevent burning, a few minutes more.
2. Crumble in ground beef and cook, breaking the meat up with a spatula as it cooks.  Add cumin, oregano, ancho, garlic powder, salt, pepper, and red pepper flakes.  When the beef is browned and well-crumbled, taste and add any seasonings as needed (I never measure out my seasonings so the amount above is only a guide).
3. Rinse your mini peppers in water and cut off the tops.  Take out the seeds and membranes.  Lay them on a baking sheet lined with foil.
4. Using a teaspoon and your fingers, stuff each mini-pepper with ground beef mixture.  Make sure it's packed in there.  Only about a teaspoon or 2 would fit in each of mine.  This is fine.
5. If desired, but optional, brush or spray the tops of the peppers with olive oil and sprinkle with salt.  Place in the center of a preheated oven and bake for about 20-30 minutes or until the peppers are soft.
6. Serve warm with cilantro and salsa, if desired.  Enjoy!

Grilled Summer Veggies & Meatballs

Instead of your traditional Italian spaghetti and meatballs, I decided to make my own summer paleo version of the dish:  Grilled veggies w grain-free meatballs.  I had some fresh farmer's market tomatoes, zucchini and red bell pepper that I grilled up with some olive oil and sea salt.  Then I heaped a big mound of Italian meatballs and tomato sauce on top and a beautiful meal was served.  The best part is that start to finish it only took about 30 minutes to make.  De-lish!

A healthy version of your Italian favorite & just as satisfying!

Ingredients:
2lb ground beef
2tbs minced garlic
2tsp italian seasoning
2tsp salt
1/2tsp garlic powder
1/2tsp oregano
1tbs butter
1tbs extra virgin olive oil (plus more to coat the veggies)
2 red bell pepper, seeded and cut in half
6 large tomatoes, cut in half
2 zucchini, cut into 1/4" slices lenghwise
1 jar marinara (I used Ragu's "no sugar added" brand:  Cheap, healthy, & delicious!)
1/4c fresh basil, sliced thin

Directions:
1. In a large bowl, combine ground beef, minced garlic, Italian seasoning and salt.  Using a very small ice cream scooper or melon ball scooper, make evenly formed meatballs and set them on a plate.
2. In the largest nonstick skillet you have, heat butter and oil over high heat.  Add meatballs in a single layer and cook until deep brown on each side (turning them and rotating them with tongs helps).  I sprinkled the tops of mine with garlic powder, oregano, and a pinch more salt.  Drain the excess fat.
3. Pour in your jar of marinara and toss making sure all of your meatballs are coated.  Stir in about 1/2 of your fresh basil (the rest is for garnish).  Bring to a boil, turn down heat, cover with a lid, and simmer about 15 minutes or until meatballs are tender and done.
4. Meanwhile, cook your veggies.  Heat your grill to medium high.  Using an olive oil sprayer (or your hands) coat each of the veggie pieces in olive oil.  Sprinkle them generously with sea salt.  Cook your veggies until charred on both sides and softened.  Remove.  Cut your tomatoes and bell peppers into quarters and your zucchini into little triangles.
5. In a pasta dish, place a heaping mound of veggies.  Top with some meatballs and marinara.  Garnish with fresh basil and enjoy!

Coconut Grilled Chicken Breasts w Tropical Salsa

It's getting warm outside and this dish symbolizes pure summer.  Marinating chicken breasts in coconut milk and lime juice gives them a rich tropical flavor and ensures that they stay tender on the grill.  Placed on a bed of grilled zucchini and topped with a tropical salsa made of pineapple, peppers, avocado, onion, cilantro, lime, and garlic, this is a salad you will never forget.  In fact, during dinner my husband Anthony exclaimed, "This is the best salad I have ever eaten!"  My thoughts exactly.

Our favorite summer salad

Ingredients (serves 4):
4 large boneless skinless chicken breasts, thawed
1 can coconut milk (Trader Joe's has light coconut milk for 99cents)
juice of 1 lime

Tropical Salsa Ingredients:
1 pineapple, peeled, and cut into 1/2" rings
1 large red bell pepper, sliced in half and seeded
2 large poblano peppers, sliced in half and seeded
1tbs extra virgin olive oil
1 avocado, diced
1/2c diced red onion
1 handful chopped cilantro
1 lime, juiced
2 jalapenos, seeded and minced
2 tomatoes, diced
garlic powder, cumin and salt to taste

Zucchini Salad Ingredients:
2tbs extra virgin olive oil
2tsp lime juice
1 chipotle chile in adobo, seeded and minced
2tsp adobo sauce
pinch cumin
pinch garlic powder
sea salt to taste
3 zucchini sliced lengthwise in 1/4" slices
1 bunch spinach, washed, stems trimmed and cut up

Directions:
1. In a large resealable ziploc bag, place chicken breasts, coconut milk and lime juice.  Let marinate at least 1 hour (I let mine marinate all day long in the fridge).
2. Toss pineapple, bell pepper, poblano peppers, and zucchini slices in olive oil.  Sprinkle with sea salt.
3. Preheat your grill to medium high.  Grill your pineapple and veggies until soft and blackened on both sides.  Remove from heat and place on a cutting board to cool slightly.
4. Start grilling  your chicken when the veggies are done.  This should take 10-15 minutes per side depending how large your chicken breasts are.
5. Meanwhile, make your salsa:  Chop up your pineapple and peppers into a large dice and throw them in a bowl with the rest of the salsa ingredients.  Mix well and season a bit with garlic powder, cumin, and sea salt to taste.  Let set at room temp.
6. Make your dressing:  In a small bowl, mix oil, lime juice, chipotle chile, adobo sauce, cumin, garlic, and salt.  Toss with spinach and separate onto plates for serving.
7.  Cut your zuchini in 1" slices and then in half to make triangles.  Place them on top of your spinach.
8. Cut your chicken breasts in slices and place them on top of the zucchini.
9. Top with a generous amount of salsa and enjoy!

Cajun Pulled Pork w Grilled Cabbage & Peppers

First I have to warn you by saying this is the best pulled pork I have ever eaten.  I cooked it in my Celebrating Home Bean Pot which has it's own way of slowly reducing the juices and putting a ridiculously delicious crust over the whole roast.  It was a ridiculously nice day outside so we had to fire up the grill.  With the meat already cooked we decided to grill up a big batch of basil dijon veggies.  Yum!

That rich crust you see is all from the bean pot:  no fuss required!

Cajun Pulled Pork Ingredients:
4lb pork shoulder or boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
1tbs red pepper flakes
1tsp black pepper
1 yellow onion, thinly sliced
1tbs butter
2c beef stock

Grilled Veggie Ingredients:
1 head cabbage, cut into wedges (leave core intact)
4 mixed peppers (I used 2 bell peppers both green and red and poblano peppers), cut in half with stems and seeds removed
3tbs extra virgin olive oil
1/4c dijon mustard
2 cloves garlic, finely shredded
1tsp basil
pinch sea salt

Directions:
1. Preheat oven to 350F.  Mix pork seasonings in a small bowl then spread evenly all over pork.  Place pork in a bean pot or dutch oven.  Top with onion and butter.  Pour stock over the top.  Place in the oven and cook 5 hours or until pork is fork tender.
2. When the pork is done, fire up your grill to medium high heat.  Mix oil, mustard, garlic, basil and salt in a bowl.  Using a pastry brush, brush the mixture over both sides of the peppers and cabbage wedges.
3. Place veggies on the grill and cook until soft and blackened on one side.  Flip and cook the other side (about 5 minutes per side).  Brush any extra sauce on the veggies before serving.
4. Serve pulled pork with a big pile of veggies and dig in!

Slow Cooker Spiced Pepper Steak

I had some round steak that I needed to use up in the fridge so I threw it in the crock with some tasty Asian flavors and let the whole thing braise for about 5 hours.  The key to this dish is not to add the veggies too early (they will get soggy) and to boil down the juices at the end (you will get a rich concentrated flavor that way).  This is an easy and inexpensive meal for the whole family.  Enjoy!

A healthy budget friendly meal

Ingredients:
1-2lb round steak, cut into 1x3" large slices
2tbs virgin coconut oil
1/2tsp salt
1/4tsp pepper
1 onion, sliced
5 cloves garlic, minced
2tbs fresh ginger, minced
1/4c gluten free soy sauce
1tbs toasted sesame oil
 3tbs white wine vinegar
 1tsp red pepper flakes
1 can fire roasted diced tomatoes, drained
1-16oz package frozen bell peppers, thawed and water drained

Directions:
1. Heat oil over medium high in a large skillet.  Sprinkle the beef with salt and pepper.  Brown the beef on both sides than place in crock pot.
2. Place garlic, onion, and ginger in the same skillet and cook over medium until softened (this helps the onions absorb all that meat flavor).  Pour over the meat in the crockpot.
3. Combine soy sauce, sesame oil, red pepper flakes and vinegar.  Pour over the top of the onion beef mixture.
4. Cover and cook on high 4-5 hours or until the meat is fork tender. 
5. In the last hour of cooking, top with drained diced tomatoes and bell peppers.
6. Remove beef and veggies from the crock pot.  Pour the juices into a saucepan and bring to a boil on the stovetop.  Boil until liquid has reduced by half (this will take 5-10 minutes).  Serve meat and veggies with your rich concentrated sauce.  Delish!

Grilled Fajita Steak Salad

I love Mexican food.  I also love anything on the grill.  Combine the two together and you pretty much can't go wrong in my book.  I marinated an inexpensive flank steak and added some freshly grilled bell and poblano peppers to make the perfect salad.  Top it with your favorite Mexican toppings (salsa, avocado and cilantro are my favorite) and dinner is served.  Enjoy!

One of my all time favorite meals to make

Ingredients:
2-3lb flank steak
4 cloves garlic, minced
1 bunch cilantro
1/4c extra virgin olive oil
juice from 1 lemon or 1 lime
1tsp cumin
1tsp ancho chili powder
2tsp salt
1/2tsp pepper
2 large red bell peppers, seeded and cut in half
4 large poblano peppers, seeded and cut in half
2tbs extra virgin olive oil
salad lettuce (I used red leaf)
toppings of your choosing: salsa, avocado, cilantro, ect.

Directions:
1. In a food processor, pulse garlic, cilantro, 1/4c olive oil, lime juice, cumin, ancho chile powder, salt and pepper.  Place steak in a resealable plastic bag and pour in marinade.  Let marinate for a 2-12 hours.
2. When ready to cook, fire up the grill.  Toss your pepper halves in olive oil and sprinkle with salt. 
3. Remove steak from marinade and grill on medium-high heat until desired doneness (5-10 minutes per side).  Let set a few minutes before slicing.
4. Simultaneously, cook your peppers on the grill until soft and blackened on both sides.  If you don't have enough room on the grill, you can also broil them 4-5" from heat in the oven until blackened (about 5 minutes per side).
5. Slice your steak and peppers and place them on top of a bed of lettuce.  Add your favorite toppings and serve hot.  Enjoy!

Chipotle Beef Stew

Originally I was planning on making a traditional beef stew, but when it came time to make it I thought it sounded boring.  So instead, I made a Mexican chipotle beef stew fired up with chipotle chiles, onion, bell peppers, and fire roasted diced tomatoes.  When the whole thing was done, I wasn't sure if I should call it a "stew" or a "chili" so I asked my niece.  Her response?  "I don't know but this is better than any chili I've ever had!"  Yea, it's that good.

Enjoy with a salad, over a baked potato, or right out of the bowl!

Ingredients:
3-4lb rump roast, trimmed of fat and cut into 1" pieces
3tbs butter, preferably organic or grass fed
1 onion, chopped (I used 1/2 of a leftover red onion and 1/2 of a yellow but any color will do)
5 cloves garlic, minced
2c sliced multi-colored bell peppers (I used one package Trader Joe's frozen Melange & Trios bell peppers thawed under running water.  They only cost $1.69 per bag!)
16oz sliced baby bella mushrooms
1-28oz can whole tomatoes (San Marzano are best)
1-16oz can fire roasted diced tomatoes (Muir Glen is best)
2 ancho chiles in adobo sauce, minced + 1tbs reserved sauce
1/2tsp cumin
1/2tsp paprika
finely ground sea salt
chopped cilantro, for garnish

Directions:
1. Generously salt your beef cubes.  In a large saute pan, heat 1tbs butter over medium high heat.  Add half of your beef chunks  (enough to cover the pan in a single layer) and cook until deeply browned (about 5 minutes).  Place in a large stock pot.  Repeat with your remaining beef, adding more butter for each batch.
2. Add a bit more butter to the same pan and cook your garlic and onions until soft.  Add them to the pot.  Add the last of your butter and saute half of your bell peppers and mushrooms until the mushrooms are soft.  Add to the stock pot.
3. Add the other half of your bell peppers and all of the whole tomatoes (reserve the juice for another recipe) into a blender or food processor.  Pulse/blend until smooth.  Pour it all into your stock pot.
4. Add a can of fire roasted diced tomatoes, chipotle chiles and sauce, cumin, and paprika.  Stir well.  Bring to a boil, then cover and simmer on low for about 2 hours (or until beef is tender).  Season with salt if needed. Serve with cilantro.  Enjoy!

Cowboy Pot Roast

No fuss, no frills, and a lot of spice.  That's what I was thinking when I came up with the idea for a cowboy pot roast.  A simple throw-in-a-pot meal anyone can make.  I used some basic Mexican seasonings to make it Tex-Mex style and garnished each dish with a generous scoop of pico de gallo, chopped cilantro and fresh jalapeno slices.  Fresh.  Spicy.  Satisfying.  Yee Haw!

The perfect meal for a cowboy (or you!)

Ingredients:
3.5lb rump roast
1tsp salt
1tsp garlic powder
1tsp chipotle chile powder
1tbs mexican chile powder
1/2tsp cumin
1/2tsp black pepper
1/2tsp onion powder
1 bay leaf
2tsp dried oregano
1tbs melted butter
1 large onion, thinly sliced
2c sliced bell peppers, any color
4 garlic cloves, sliced
1 can El Pato tomato sauce
1 can fire roasted diced tomatoes, drained (Muir Glen is best)


For Garnish:

2 jalapenos, sliced
1 bunch chopped cilantro
1 jar pico de galllo (homemade or store bought)

Directions:
1. In the bottom of a large crock pot, mix together the butter, garlic, onions and sliced peppers.  Sprinkle with oregano and pour in the can of diced tomatoes and tomato sauce.  Mix well.
2. In a small bowl, mix salt, garlic powder, chile powders, cumin, and pepper.  Rub over your roast then set the roast on top of the veggies.
3. Cover and cook on low 10-12 hours or on high for 5-7 hours (it's done when the roast is tender and pulls away with a fork; every crock pot is a little bit different so check your meat instead of going by an exact time).
4. To serve, garnish with salsa, cilantro and jalapeno for the risk takers.  Enjoy!

Fennel Crusted Pot Roast with Italian Veggies

This is an amazing (and easy) toasted fennel seed post roast.  It took me less than 10 minutes to put together then I let it slow cook all day and it was ready by dinner.  Talk about the love of the one pot meal!  I used onions, sliced green peppers, mushrooms and cherry tomatoes which cooked with the roast in a simple tomato basil marinara sauce.  I served mine with leftover Decadent Mashed Potatoes but any potato or rice dish would work nicely in it's place.  I know you will love every bite.  Bon Appetit!

One serving is never enough of this juicy tender roast!

Ingredients:
3lb chuck roast, washed and patted dry
1tbs fennel seed
2tsp sea salt (more to taste)
1/2tsp Italian seasoning
1tbs minced garlic
1 onion, cut into quarters and sliced
1 green bell pepper, seeded and cut into long thing strips
1 pint cherry tomatoes
1 pint sliced mushrooms
1c tomato basil marinara (check your labels and make sure there is no preservatives, gluten, or added sugar!)
1/2tsp garlic powder
2tsp olive oil

Directions:
1. In a slow cooker, toss onion, green pepper and olive oil with 1/4tsp italian seasoning and 1tsp minced garlic.
2. Meanwhile, place fennel seeds in a skillet over medium high heat.  Shake occasionally and cook until toasted (you will be able to smell them and some will crackle and pop) about 5 minutes.  Remove from heat and crush with a meat mallet or any other hard object you have.
3. Mix crushed toasted fennel seeds with 2tsp minced garlic and 2tsp salt.  Spread with your fingers all over the roast.  Place roast on top of the onion and bell pepper.
4. Top the roast with your tomatoes and mushrooms.  Pour marinara on top.  Add some garlic powder on top of it all as well.  Cook on high for 6 hours or on low for 10-12 hours.  You know it's done when your rost is tender and pulls away with a fork (the longer you cook it the more tender it gets).
5. To serve, pull out pork and veggies and serve them.  Taste the sauce leftover in the crock and adjust with salt and seasonings as needed.  Ladle some sauce over the meat and veggies.  Enjoy!

Stuffed Peppers, Slow Cooker Style

I love stuffed peppers, but sometimes they can be a lot of work (see my original stuffed pepper recipe here).  For this meal, I decided to make things simple and throw everything in the slow cooker.  Usually stuffed peppers have rice or quinoa in them, but I made this dish grain-free (feel free to add rice to the recipe if you like).  I threw everything together about lunch time and let them cook slowly all day while I cleaned the house.  By 6pm, they were done and ready to serve.  Simple, delicious, easy comfort food.  What more could a girl ask for?!

Tender and juicy with a touch of melted parmesan:  comfort food at its finest

Ingredients:
1lb ground beef, preferably grass fed
1 onion, shredded with a cheese grater
1 zucchini, shredded with a cheese grater
1tbs minced garlic
2tsp sea salt
5 bell peppers (I used green and yellow, pick your favorite)
1c beef broth
1-2c marinara sauce
1/3c freshly grated parmesan


Directions:

Straight from the slow cooker:  ready to serve!

1. Lightly grease your slow cooker so the peppers don't stick.  Then wash your peppers, cut off the tops and clean out the insides.  Place them in the slow cooker.
2. In a large bowl, mix beef, garlic, onion, zuchini, and salt.  Stuff the peppers with the meat mixture until about 3/4 full.
3. Carefully pour your marnara sauce inside each pepper until completely full (about 1/4c per pepper).  Pour the beef broth outside the pepper to help steam and soften them.
4. Cook on low for 5-6 hours.  Prior to serving, top each pepper with 1-2tbs of cheese and place the lid back on the slow cooker for a few minutes to melt the cheese.  Carefully remove the peppers using 2 slotted spoons.  Serve with extra marinara if desired.  Enjoy!

Paleo Pizza with Almond Crust

Coming home from a weekend vacation in Florida, Anthony and I were craving some pizza.  Of course, going grain and gluten free meant this was a serious problem.  I decided to give my best shot at a gluten and grain free pizza with (almost) no dairy: Hey, a little fresh shaved parmesan never hurt anybody right?!  The result was amazing:  the crust was thin and crispy and the toppings were rich and hearty.  That final sprinkle of melted parmesan finished the pizza off nicely.  Now is this the best pizza you will ever eat?  No, probably not.  Best Paleo pizza?  Quite possibly.  I know it fixed my pizza craving guilt free.  Look for future posts as I experiment with coconut and vegetables pizza crusts.  This meal definitely inspired me to make more Paleo pizzas!  I hope it does the same for you: Go ahead and put your favorite toppings on yours and let me know how it turns out!

Makes great leftovers for lunch the next day too!

Ingredients:
2c almond flour
2 large eggs, preferably omega-3 enriched
3tbs extra virgin olive oil
1/4tsp baking powder
1tsp garlic powder
1tsp italian seasonings of your choice (or a mix)
1 package Trader Joe's Tomato Basil Chicken Sausage (preservative, hormone and nitrate free!)
1c Trader Joe's Pomodoro Pizza Sauce (or your favorite)
1/2c sliced mushrooms
1c sliced bell peppers and onions (I used frozen)
2c cherry tomatoes, chopped
1c parmesan cheese, finely and freshly shredded (optional)

Directions:
1. Preheat your oven to 350F.  Grease a 12" cookie sheet.  Mix almond flour, eggs, olive oil, baking powder, garlic powder and Italian seasonings in a bowl until a dough forms.  Press onto the pizza pan into a thin even layer.  Bake 20 minutes (will start to brown).
2. Meanwhile, remove your sausage from its casings and cook over medium high in a skillet until cooked through.  Remove to a plate.  Add your veggies except the tomatoes and stir fry in the same pan until almost cooked.
3. Spread 1c of sauce onto your pizza, leaving a 1/2" for the curst.  Top with sausage, then veggies and finally chopped tomatoes.  Place back in the oven and bake for 25 minutes.  During the last 5 minutes, sprinkle with fresh parmesan if desired.  Serve hot.

Halloween Chili

As a kid, every year my mom would make a huge pot of chili on Halloween day and we would all gather around and eat it with a large glass of milk before going trick or treating.  It made for an easy one pot meal that would fill everyone up before venturing out in the cold.  It is still one of my fondest memories of Halloween.  For the past 6 years since I've been married, I still carry on the tradition by making a big pot of chili on Halloween night.  This one is a little spicy, very meaty, and full of veggies.  I added in some allspice, which was my grandma's secret ingredient in her stews.  I hope you enjoy it.

A wonderful Halloween tradition

Ingredients:
2lb ground beef, preferably grass fed (I used 15% fat organic 100% grass fed beef from Trader Joe's)
1 sweet onion, diced
3c diced green bell peppers (from 2 large peppers)
10oz sliced baby portabella mushrooms

1tbs minced garlic
3tbs chili powder
1 + 1/4tsp cinnamon
1 + 1/2 tsp cumin
2tsp garlic powder
1 + 1/2tsp fine sea salt
1/2tsp black pepper
1tsp red pepper flakes (omit if you don't like spice)
3/4tsp allspice
1 can fire roasted tomatoes with the juice (Muir Glen is best)
1/2c El Pato tomato sauce (use regular if you don't like spice)
1/2c water
cilantro for garnish, optional


Directions:
1. In a large stockpot, brown beef over medium-high.  When it's half way done, add the onion, bell pepper and minced garlic and continue to cook until soft.  Add all of your spices and stir well.  Add your fire roasted tomatoes, tomato sauce, mushrooms and water.  Give it another good stir.
2. When the whole thing is boiling, turn to low and simmer for about 30 minutes (put a lid on for most of it so too much water doesn't evaporate).  Add additional seasonings if needed.  Serve hot with cilantro as a garnish.

Chicken Tortilla Soup

My favorite soup in the world is my very own chicken tortilla soup.  You could say I'm "famous" for it.  I have made this recipe a million different ways until I created the perfect soup.  It's full of veggies, huge chunks of chicken and a rich spicy broth!  Of course, going grain, sugar, and dairy free meant that I couldn't toast my favorite tortilla strips and throw them in or top it with a big handful of Mexican cheese, so I ate mine plain.  I can assure you it was still delicious.  You could also top it off with some diced avocado if you have any on hand.  If you don't feel like taking the time to saute the onion and brown the chicken, throw all the ingredients in a crock pot and cook on low for 5 hours (or high for 3 hours).  I hope you love this as much as my husband and I do.

Warm, gently spicy, and completely comforting!

Ingredients (serves 4):
1tbs avocado oil
1 sweet yellow onion, diced
4 boneless skinless chicken breasts, cut into 1-2" chunks
2 bell peppers, chopped (alternatively use frozen sliced bell peppers from Trader Joes:  the whole package)

1tbs minced garlic
1-2tsp cumin (I usually start with one and taste my soup as it's simmering and add more if needed.  I always end up using more)
1tbs chili powder (again, taste at the end and add more if needed)
about 3c chicken stock or enough to cover the soup (make sure it's gluten and msg free:  I use Racheal Ray brand)
2 bay leaves
1 can fire roasted diced tomatoes with the juice (Muir Glen is best)

For serving:

a very large handful of chopped cilantro
Lime wedges (optional)
Diced avocado (optional)

For my non-paleo but still gluten-free friends:
baked tortilla strips (recipe to follow)
1c shredded mexican cheese

Directions:
1. Add some oil in a large stock pot.  Add your chicken and cook (medium-high) until browned on both sides.  Remove.
2. Add a bit more oil if needed and add your garlic and onion.  Saute until onion is translucent and brown, scraping up as much of the brown bits of chicken as you can (that's where the flavor's at!).  Add your bell peppers and cook a bit more or just enough to get the peppers coated and starting to cook.
3. Stir in spices, chicken broth, diced tomatoes and bay leaves.  Bring to a boil, then turn the heat to low and simmer (lid on) at least 20 minutes to let the flavors blend together.  Make sure you taste your soup at this point and adjust the seasonings as needed.  I often add some garlic powder and extra chili powder or cumin.  Sometimes I add salt as well.
4. To serve, ladle some soup in a bowl.  Top with cheese and tortilla strips (if using, recipe to follow).  Then top with cilantro and avocado.  Serve with a lime wedge.

To make tortilla strips:
1. Preheat your oven to 375-400F.  Take a few of your favorite corn tortillas (gluten free) and cut them in half.  Then cut them into strips about 1/2" wide.  Place them on a greased baking sheet and spray olive oil spray on top (alternatively, take a bowl of olive oil and brush the tops with a pastry brush).  Sprinkle a good amount of sea salt on top and bake until starting to turn golden brown.  Flip and cook 1 or 2 minutes more.  (I check mine every 5 minutes until they are starting to crisp and then every minute after that because these babies are easy to burn!).  SOOOO delicious!