Fresh Gluten Free Lemon Cupcakes with Lemon Cream Cheese Icing

Stop right there.  These are NOT paleo.  But they are gluten free and if you are following the 80/20 rule then who cares?  Also, these are great to bring to parties, the office, ect.  One more confession:  They are not made from scratch.  Yes I used a box mix but then jazzed it up with some fresh ingredients.  Easy for you, easy for me, tastes like homemade from scratch.  Everyone wins.  These would be a great addition to an Easter brunch or any springtime occasion.

Ingredients:
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 stick butter, softened
3 large eggs
2tsp vanilla extract
1/3c fresh lemon juice
The rind of 1 whole lemon, finely grated (lemon zest)
1/3c coconut milk (From the refrigerated section not the can.  Alternatively use almond milk, rice milk, or whole milk)
5-6 drops DoTERRA Lemon Essential Oil (buy here)

Icing Ingredients:
1 stock butter, stoftened
8oz full fat cream cheese, softened
2tsp vanilla extract
4-5 drops DoTERRA Lemon Essential Oil (buy here)
4 cups powdered sugar

Directions:
1. Preheat oven to 350 degrees.  In a large bowl, mix all cupcake ingredients on low for 30 seconds then on medium or high for 2 minutes.  You want the batter to be light and fluffy.
2. Scoop into a lined cupcake pan and bake for about 18 minutes or until a toothpick or knife inserted into the center of a cupcake comes out clean.  Remove from oven and remove from pan immediately to let cool.
3. Meanwhile, mix up your icing.  Beat the butter and cream cheese until combined.  Add vanilla, beat again.  Add powdered sugar one cup at a time until fully mixed in.  Add lemon essential oil and taste test to make sure it's as lemony as you like it.  Beat until light and fluffy.
4. When the cupcakes have cooled, ice them and enjoy.  OMG SO GOOD!

What's up with the essential oils?
Learn more at my sister blog Aroma Nurse or purchase any essential oil at my DoTERRA Wellness Store

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.

Spiced Maple Butter

Now here is a simple recipe for some whipped maple butter.  I got inspiration from a few different things:  whipped honey butter and cinnamon sugar butter.  I added a twist by using 100% pure maple syrup with a pinch of cinnamon and spice.  This is absolutely delicious and was a huge hit when I mashed it into your traditional baked sweet potato.  Make a big batch and store it in the refrigerator for a little something unexpected. 

Delicious homemade whipped butter with a hint of spice

Ingredients:
1 stick butter
3-4tbs pure maple syrup
1/4tsp cinnamon
1/2tsp red pepper flakes
sprinkle sea salt

Directions:
1. Melt butter in a microwave safe bowl.
2. Stir in remaining ingredients.  Whisk until blended.  Place bowl in the refrigerator for about 20 minutes, or until butter becomes solid but not cold. (Alternatively, you could just use room temperature butter and skip the first 2 steps.)
3. Using an electric mixer, beat butter mixture until creamed together and the butter becomes light and fluffy.  Serve.

Secret Chocolate Cinnamon Almond Clusters

My friends know I like to give these away as gifts and everyone LOVES them.  It is actually a tradition that my mom and I make these around the holidays and we have been doing it ever since I was a kid.  It's actually a 4 step process to make these tasty candies but they are definitely worth it!  I finally decided to reveal the recipe for those of you that want to make them at home.  Remember, the key is to use Dutch Cocoa Powder at the end.  Regular cocoa powder will not work as well because it is much more bitter. 

A family favorite holiday treat

Ingredients:
8oz raw almonds
2.5c sugar
1/2c water
2tsp ground cinnamon
2lb best-quality semisweet chocolate chips (I use Ghirardelli)
2tbs coconut oil (optional)
1.5c Dutch-processed cocoa powder

Directions:
1. Preheat oven to 350°. Place almonds in a single layer on a rimmed baking sheet (or 2 sheets), and toast until fragrant, about 10 minutes, stirring half way through.
2. Then line 3 baking sheets with parchment or nonstick foil.
3. In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize around the almonds (8 minutes).  Pour the almond mixture onto the parchment-lined baking sheet.  Make sure all the almonds are separated. Transfer to the freezer or refrigerator, and chill for 15 minutes.
4. Place the chocolate in a heatproof bowl, and set over a pan of simmering water. Stir until melted (Add 2tbs coconut oil for a subtle coconut flavor). Add the chilled almond mixture, stirring until nuts are thoroughly coated. With a large spoon, scoop out the almonds into clusters and place them on the lined baking sheets.  Alternatively you can place them on the sheets and break up each cluster with a fork for individual coated almonds (but this takes a lot more time). 
5. Place the clusters, or individually coated almonds, into the refrigerator for 10 minutes or until hardened.
6. Place cocoa powder in a large bowl, and add the almond clusters or individual almonds in batches. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.

*Original recipe adapted from a Martha Stewart magazine

Pecan Crusted Wild Caught Salmon

This is hands down my all time favorite salmon dish.  I haven't made it in a while so I forgot how amazing it is.  The rich salmon flavor holds up nicely with the dijon pecan topping.  I served mine with a big helping of Sauteed Swiss Chard with Lemon & Dijon.  I bought some fresh sockeye wild caught salmon on sale at Whole Foods yesterday and it is so delicious.  Remember, wild caught fish is always better than farmed!  The guy at Whole Foods asked me how I was planning to prepare it and when I told him he said, "Wow, yea I think that would be great together!  I want to try that!"  I am hoping you all have the same reaction as his.  Believe me, it's wonderful.

A rich delicious dinner in less than 30 minutes!

Ingredients: (serves 2):
2 4-6oz wild caught salmon filets
2tsp dijon mustard
1tbs organic butter, melted
1/4c chopped raw pecans
Squeeze of a lemon
Sea salt
Recipe for Sauteed Swiss Chard

Directions:
1. Preheat oven 400F.  Rinse and pat salmon filets dry.  Place a piece of regular foil down on a baking sheet.  Place the filets skin side down.  Rub 1tsp dijon on top of each filet.  Sprinkle with sea salt and squeeze a dash of lemon over both.
2. Mix melted butter and pecans in a small bowl.  Take 1/2 of the pecan mixture and place it evenly on top of each fillet.  Pour any extra butter over top.
3. Place in the oven and bake about 15 minutes or until done.  Baking the fish skin side down without oil will allow it to stick, making the fillet come right off the skin with a spatula.  Serve hot over a big scoop of swiss chard.  Enjoy!

Nutritional Information:
1 serving = 1 fillet
Calories: 350
Protein: 24g
Fat: 15g
Carbs: 2g
Sodium ~ 200mg

Sauteed Swiss Chard with Lemon & Dijon

My favorite leafy green vegetable has always been swiss chard.  I find it slightly sweeter than the other greens and super simple to prepare.  While at Whole Foods yesterday, I noticed a large selection of organic chard that looked amazing.  I had to pick some up.  For this dish, I sauteed it in a bit of coconut oil and finished it off with some lemon and dijon to compliment the subtle sweetness in the greens.  This might be a new everyday favorite.  I hope you enjoy it as well.

A subtly sweet leafy green with a hint of freshness and bite from the lemon

Ingredients (serves 2):
1 bunch red swiss chard, washed and cut into 1" strips
1tbs virgin coconut oil
1/2 lemon, juiced
2tsp white wine vinegar
1tsp dijon mustard
sea salt to taste

Directions:
1. In a large skillet, heat coconut oil over medium high heat.  Add the stems of the chard first and saute for a few minutes.  Then add the leaves and continue to cook a few minute more.  Cover and cook 5 minutes, or until greens are wilted.
2. in a bowl, stir lemon, vinegar and dijon.  Pour over the greens and continue to cook (lid off) until all liquid has absorbed.  Taste and sprinkle with sea salt.  Serve warm.

Nutritional Information:
1 serving = 1c cooked chard
Calories: 100
Protein: 3g
Carbs: 7g
Fat: 7g
Sodium ~ 100mg

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Sesame Mustard Greens with Tuna

Mustard greens are just one of those things I don't buy very often.  I absolutely love them, but I never think to buy them.  A few days ago I promised myself that I was going to add more cruciferous and dark leafy vegetables into my diet.  Mustard greens have wonderful health benefits such as lowering cholesterol and protecting against cancer (read more about them here). They are in the same family as collard greens and kale, but taste a bit more peppery than the two.  I love to saute them and, in this simple dish, I added a dash of sesame oil and tuna for a quick lunch.  If you want them as a side, you can simply saute them with a little garlic and olive oil.  Enjoy.

A tasty lunch in less than 10 minutes!

Ingredients (serves 2):
1 bunch mustard greens, washed, trimmed, and cut into 1" strips
2 cans albacore water packed tuna (low sodium best)
2tsp minced garlic
2tbs sesame oil
sea salt to taste

Directions:
1. Heat sesame oil over medium high heat in a large pan.  Add garlic and stir for about a minute.  Add mustard greens and stir occasionally until wilted, about 5 minutes.
2. Drain your tuna and add to the pan.  Stir well.  When heated through, drizzle the other tbs of sesame oil over the dish and toss lightly.  Season with salt to taste.  Serve warm.

Nutritional Information:
1 serving = 1/2 of the dish
Calories: 270
Protein: 32g
Carbs: 3g
Fat: 12g
Sodium ~ 200mg

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Mini Portabella Pizzas

One of my coworkers at work was talking about how much they love stuffed mushrooms and an idea popped in my head:  mushroom  pizzas!  I used big meaty portabella mushroom caps as the base and topped them with a quick italian suasage and tomato saute.  A sprinkle of parmesan on top and, viola!, another paleo pizza is born.  This one would be great as an appetizer for parties or eat a few of them as a main course.  A quick tip on portabella mushrooms:  the longer you cook them, the meatier and firmer the mushroom gets.  Enjoy!

Portabella mushrooms make a great bread substitute in this meaty little pizza

Ingredients (makes 8 mini pizzas):
8 portabella mushroom caps, washed and dried
1tbs extra virgin olive oil (first cold press is best)
4 spicy italian sausage links (preservative, nitrate, and refined sugar free) I used some spicy Italian chicken sausage from Whole foods
3 campari tomatoes, diced (about 3/4c)
1/2c marinara sauce (I used Trader Joe's Pomodoro Sauce)
1/2c freshly and finely shredded parmesan cheese (raw milk cheese or organic preferred)

Directions:
1. Preheat your oven to 400F.  In a large grill pan with a heavy lid, heat a little olive oil over medium high heat.  Add the mushrooms, top with the lid to flatten, and cook until tender (about 5 minutes).  Then flip them over, top with the heavy lid again, and cook a few minutes longer.  They should be flat and fully cooked through.  Remember, you want to cook them quite a bit so they firm up.  Place them on a foil lined baking sheet.
2. If you are using pre-cooked sausage, cut or tear it up into little pieces, removing as much of the casing as you can.  If you are using raw sausage, remove the casing and crumble the ground meat.  Heat the rest of your olive oil in a large saute pan.  Add your sausage and cook until browning a bit and completely cooked through.  Add your diced tomatoes and  a splash of marinara sauce.  Stir and cook until the liquid has reduced and is very thick.
3. Spread about 2-3tsp marinara sauce on the top of each mushroom cap.  Top with about 1/3c sausage mixture (or until all caps have an even amount of meat on them).  Sprinkle each with 1tbs parmesan.  Bake in the oven for 4-5 minutes or until everything is heated through and the mushrooms have released a bit more moisture.  Then turn on  your broiler and cook for 1-2 minutes more, or until the cheese fully melts and begins to brown.  Let set a few minutes and serve.

Nutritional  Information:
1 serving = 1 mini portabella pizza
Calories: 143
Protein: 12.5g
Fat: 6g
Carbs: 6g
Sodium ~ 375mg

Coconut Chicken & Carrot Curry

This meal combines two of my favorite things: chicken thighs and coconut curry.  I added some cooked carrots for sweetness and garnished the whole thing with cilantro and pistachios.  Simple & inexpensive dinners don't have to be boring! 

Crispy chicken thighs and sweet carrots in a rich coconut broth:  yum!

Ingredients (makes 4 large servings):
8 bone-in skin-on chicken thighs (antibiotic free and no added water)
2tbs organic virgin coconut oil
sea salt to taste
1 onion, diced
1tsp minced garlic
1-15oz package baby carrots
1/2tsp cayenne pepper (less or omit if you don't like it spicy!)
1/2tsp cumin
1/4tsp dry mustard
1/2tsp sea salt
2tsp red curry paste
1/2tsp coriander
1tsp orange zest
1/4c chicken stock (gluten, msg, and added sugar free: try Rachael Ray's brand!)
1c coconut milk
1/2c pistachios, chopped
1/4c chopped cilantro

Directions:
1. Preheat oven to 400F.  In a large saute pan heat 1tbs coconut oil over medium high heat.  Add chicken, skin side down and cook until deep brown and crispy, about 8 minutes.  Flip over and cook a few mintues more.  Set aside.  Meanwhile, place baby carrots with 1tbs water in a large glass dish.  Cover and microwave for 5 minutes.
2. Pour out fat.  Add the other tbs coconut oil and saute onions and garlic until soft.  Add all of your spices, red curry paste, and chicken stock.  Stir well and cook a few minutes.  Add your coconut milk and carrots, give it a good stir and turn off heat.
3. In a large casserole or glass baking dish, pour the onion, carrot, curry mixture.  Add your chicken on top, crispy skin side up.  Place in the oven and bake until the chicken thighs reach 170F, about 25 minutes for large thighs.
4. Serve some sauce and carrots with chicken.  Top with chopped pistachios and cilantro.  Enjoy!

Nutritional Information:
1 serving = 2 chicken thighs with skin, 1/4 portion of coconut sauce and carrots with 2tbs pistacios
Calories: 602
Protein: 33g
Fat: 33g
Carbs: 15g
Salt ~ 300mg
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Healthy Lemon Berry Cake

This is one of the healthiest cakes you will ever eat.  It  has zero grains, zero refined sugar, and is packed with nutrients.  I used coconut flour and coconut oil which has numerous health benefits.  If you are still one of those people that think coconut oil is bad for you because it has too much saturated fat, shame on you.  Do some research and look here and here.  Instead of your typical refined white sugar, I used 100% organic maple syrup which has been found to have as many as 20 antioxidants!  I added some antioxidant rich berries and a simple whipped cream topping for added richness.  You can't go wrong eating a slice of this cake for dessert!  Enjoy!

Guilt-free dessert!  You'll love every bite!

Ingredients:
1/2c coconut flour
6 large eggs, preferably omega-3 enriched
1/2c organic virgin coconut oil, melted
1/2c pure maple syrup
1tbs vanilla extract
zest of 1/2 lemon
juice of 1/2 lemon
1/4tsp sea salt
1/2tsp baking soda
1c frozen mixed berries (mine had blueberries, raspberries and blackberries)
1c heavy whipping cream
3tbs pure maple syrup
1/2tsp vanilla extract

Directions:
1. Preheat your oven to 350F.  In a large bowl, mix coconut flour, eggs, melted coconut oil, 1/2c maple syrup, vanilla, salt, baking soda, lemon zest and lemon juice.  Let stand a minute or two (it will thicken).  Stir in 2/3c frozen berries.
2. Pour into a 9" springform pan lined with parchment or nonstick foil.  Bake in the oven for 20-30 minuets (when a toothpick inserted into the center comes out clean).  Remove and let cool completely.
3. Make your berry topping by putting 1/3c frozen berries, 1tbs water and 1tbs maple syrup in a food processor.  Process until mostly smooth.
4. To make your maple whipped cream, beat heavy whipping cream with 2tbs maple syrup and 1/2tsp vanilla extract until fluffy and stiff (comes out best with a chilled bowl and chilled beaters but not required).
5. Serve a slice of cake with cold berry topping and a big spoonful of whipped cream.  Enjoy!

Nutritional Information (serves 8):
Serving: 1/8 of the cake with 1tbs berry sauce and 2tbs whipped topping
Calories: 228
Fat: 19g
Carb: 19g
Fiber: 4g
Protein: 6g
Sodium: ~125mg

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Slow Cooker Turkey Legs with Lemon Garlic Broccoli

Turkey legs are an easy, inexpensive main course that are absolutely delicious.  My husband's favorite thing is smoked turkey legs at the fair so when I figured out how cheap they are to buy at the grocery store, I was hooked!  This time I threw them in the slow cooker before I left for work and they were done when I got home.  I love dinner's like that!  Paired with simple lemon garlic broccoli, this dish is perfectly healthy and perfectly satisfying.   

An easy primal meal for the whole family to enjoy!

Ingredients (serves 3):
3 turkey legs, dethawed if frozen
3tbs butter, preferably organic or pasture fed
1/2tsp poultry seasoning
1/2tsp orange zest
1tsp sea salt
a bit of oil
2 broccoli crowns
1tbs butter
1tsp minced garlic
juice of 1/2 lemon
sea salt to taste

Directions:
1. With a little oil and a napkin, coat the inside of your crock pot so the legs don't stick.
2. In small bowl, melt 3tbs butter.  Add poultry seasoning, orange zest and sea salt and stir well.  With your hands, loosen up the skin from the turkey legs.  Spread butter under and over the skin until all legs are well coated.  Place them in the slow cooker lying flat.
3. Turn the slow cooker on low for 12 hours.
4. About 10 minutes before you're ready to eat, wash and cut your broccoli crowns into pieces.  Place them in a large glass dish with a tbs of water and cover.  Microwave for 5 minutes (they should be crisp-tender not soggy).
5. In a large skillet, heat remaining tbs butter over medium high heat.  Add garlic and cook 1 minute.  Add broccoli and stir well.  Add lemon juice and continue to cook until well coated and the lemon has absorbed into the broccoli.  Sprinkle with sea salt.
6. Serve your turkey leg with 1/3 of the lemon garlic broccoli.  Enjoy!

Nutritional Information:
1 serving = 1 turkey leg (8.4oz) with the skin and 1 1/3c broccoli
Calories: 547
Protein: 70g
Fat: 29g
Carbs: 8g
Sodium: ~ 600mg

Moo Shu Beef Rolls

There is almost nothing better than Moo Shu Pork with Pancakes (rice tortillas) at my favorite local Chinese restaurant here in town.  Of course, I can't eat it very often because it has soy sauce (ie gluten) and is probably loaded with refined sugar.  I decided to make my own healthy moo shu version using thinly sliced top round steak as my "pancake."  I stuffed it with a cabbage, egg and green onion stir fry just like the original Northern Chinese meal.  The result was a wonderful beef roll packed with delicious Asian flavors.  This meal makes a ton (16 rolls!) so feel free to half or quarter the recipe if you are making it for only 1 or 2 people.  In less than 30 minutes, dinner is served!

Inside out moo shu:  a twist on my favorite classic Chinese dish!

Ingredients (serves 8):
3lb sliced top round (look for braciola/milanese beef)

sea salt and ground pepper
2tbs macadamia nut oil
2 large eggs, beaten (omega-3 enriched if you can find them)
1/2c sliced green onion, green and white parts (about 5)
3tbs minced fresh garlic
3tbs minced fresh ginger
 tbs sesame  oil
1/2 head cabbage, shredded
1/4c white wine vinegar
2tbs soy sauce (gluten free)
1tbs coconut aminos (omit or add more soy sauce if you don't have this)

Directions:
(Note:  You can marinate your steak for an hour if desired.  Place it in a ziptop bag with a little vinegar, soy sauce and sesame oil.  I didn't marinate mine because I didn't have the time.  But it's a delicious option)
1. In a large skillet, heat 1tbs macadamia nut oil over medium high heat.  Add eggs and stir fry until soft scrambled.  Add onion, garlic, ginger, and sesame oil.  Cook another minute.  Add cabbage and stir well.  Add white wine vinegar, soy sauce, and coconut aminos and stir frequently until cabbage is soft and liquid is absorbed.
2. Meanwhile, make your beef rolls.  Pat meat dry with paper towels.  Cut each slice in half.  Season with sea salt and fresh ground pepper.  Place about 1/4-1/3c cabbage mixture in the center of each beef piece.  Starting at the narrow end of the meat, roll up filling it tightly.  Secure with toothpicks horizontally (like sewing it together) so you can place it seam side down when cooking.  Repeat with all of your beef slices.
3. Place a medium nonstick skillet over medium high heat.  Add a bit of macadamia nut oil over medium high heat.  Cook your beef rolls, seam side down, for about 4 minutes (or until cooked and deep brown).  Turn over and cook another 4 minutes.  I did them in batches of 4 (do as many at a time as your pan holds comfortably).  Drizzle with a little sesame oil and soy sauce if desired.  Serve hot.

Nutritional Information, as requested:
Serving size:  2 beef rolls with 1/3c cabbage mixture in each
Calories: 337
Carbs: 5.4grams
Fat: 11.5grams
Protein: 46.5grams

Beef & Roasted Tomato Stew with Mushrooms

This is an amazing stew with 100% whole food.  No preservatives.  Nothing canned.  Just pure and natural food like nature intended.  It tastes of fresh roasted tomatoes and mushrooms with a hint of orange.  I kept the seasonings simple with just a hint of my grandmother's secret ingredient (allspice) and a bay leaf to compliment, without overpowering, the roasted tomatoes.  This is one of my favorite meals to make in the winter.  I hope you enjoy it as much as I do. Happy cooking!

Rich, filling, and perfectly healthy

Ingredients (Serves 4):
2lb tomatoes on the vine (or any ripe delicious looking tomatoes)
1tbs extra virgin olive oil (preferably first cold press)
2lb beef chuck roast, cut into 1" chunks
1tbs macadamia nut oil
1 large yellow onion, diced
1tbs minced garlic
1tbs butter, preferably organic
1 bay leaf
1/4tsp allspice
1/2tsp orange zest
16oz sliced mushrooms
fine sea salt
fresh ground pepper

Directions:
1. Preheat oven to 450F.  Wash your tomatoes and place them on a baking sheet lined with nonstick foil.  Then coat them generously with 1tbs olive oil.  Sprinkle with sea salt and fresh ground pepper.  Place them in the center of the oven and roast for 45 minutes (they should burst and the tops should brown/blacken).  Remove and let cool slightly before roughly chopping.
2. Meanwhile, heat 1/2tbs macadamia nut oil in a stock pot over medium high heat.  Work in 2 batches:  brown the beef cubes on each side and then remove to a bowl.  Repeat with the last of the oil and the beef.
3. Heat butter in the same stock pot after the beef has been removed.  Add onions and garlic and cook, stirring frequently, until onions soften an begin to brown.  Add the beef and any accumulated juices back to the pot.  Then add your chopped roasted tomatoes, bay leaf, allspice, orange zest and mushrooms.  Stir well.  Cover and let simmer for 30 minutes then uncover and let simmer 15-30 minutes more or until beef is tender and sauce has reduced.  Ladle in a bowl and serve hot.

Spanish Sirloin with Kalamata Balsamic Sauce, Roasted Cabbage & Radishes

This is a wonderful way to cook steak if you don't want to use your grill.  I paired a large grass fed sirloin with a sort of quasi-chimichurri sauce and some fresh roasted cabbage and radishes.  Simple to make but packed with flavors and textures.  If you don't think you like cabbage, try it roasted.  It's delicious!  The same goes for radishes.  Roasting them makes them taste more mild, almost like a turnip.  A wonderful way to eat veggies that most people don't get in their daily diet.  I hope you enjoy this unusual but fantastic dish!

I love all the flavors and textures in this dish

Kalamata Balsamic Sauce Ingredients:

2tbs butter, preferably organic/grass fed
1/2 of a small yellow onion, minced
1tsp minced garlic
1/4tsp crushed red pepper flakes
1/4c chopped Italian flat parsley
1/4c chopped or sliced pitted kalamata olives
1/4c balsamic vinegar
1tsp dijon mustard

Steak Ingredients:
1 large 2" thick sirloin or new york strip steak (better if you let it set out at least 30 minutes before you cook it at room temp)
2tsp spanish paprika
1tsp fine sea salt
1/4tsp cayenne pepper
1/2tsp South African Smoke Seasoning (optional, found at Trader Joe's)
1/4tsp ground black pepper
1tbs macadamia nut oil

Roasted Veggie Ingredients:
1/2 head cabbage, sliced and cut into pieces
2 bunches radishes, washed and trimmed
2tbs extra virgin olive oil
sea salt

Directions:
1. Preheat your oven to 450F.  Toss cabbage with 1tbs olive oil and spread evenly over a baking sheet (add a layer of nonstick foil for easy clean up).  Do the same with the radishes and the other tbs oil.
2. Place both baking sheets in the oven and roast veggies for 20 minutes, checking on them occasionally and tossing them around if needed.
3. Meanwhile, make your sauce.  Heat butter in a nonstick skillet or sauce pan and add onion and garlic.  Cook until soft and translucent.  Then add red pepper flakes, dijon, parsley, olives, and balsamic vinegar.  Remove from heat and stir well.  Add salt if needed.  Let stand at room temp.
4. In a small bowl, combine steak rub:  paprika, salt, cayenne, smoke seasoning and black pepper.  Rub all over steak.
5. To make your steak, heat macadamia nut oil on high heat in a large grill pan until almost smoking.  Add steak and cook until the bottom side is deep brown and crusty.  Flip and cook a minute more. 
6. By this time, your radishes should be done (they cook a little quicker than the cabbage).  Take them out and remove them from the baking sheet.  Transfer the partially cooked steak to the baking sheet (crusty side up), reduce the heat in the oven to 400F and bake for about 10 minutes for medium cooked steak (the internal temp will be 115F for rare or about 140F for medium).  Remove steak and cabbage from the oven.  Let steak rest 5 minutes before slicing.
7. Serve cabbage and radishes with sliced steak on top.  Give it a good helping of Kalamata Balsamic Sauce on top and enjoy!

Simply Chicken in Tomatoes

It was our first big snow here in the Omaha area and I wanted to make something warm and comforting but I couldn't help but reminisce about the sweet days of summer.  I decided to make some juicy chicken thighs in a fresh summer tomato sauce.  This is a great way to use leftover frozen or canned tomatoes from your summer garden!  I really wanted to highlight the chicken and fresh tomatoes so I only used a few seasonings that wouldn't overpower the two main stars of the dish.  The result was a quick, simple, delicious dinner that only took 30 minutes start to finish.  It would be delicious served with my Summer Italian Veggie Bake, Balsamic Roasted Fall Vegetables or just a bowl of warm wild rice.  However you serve it, enjoy!

Crispy juicy chicken thighs with a fresh tomato garlic sauce: delish!

Ingredients:
6 bone-in skin-on chicken thighs (preferably no antibiotics used & no water added)
1tbs ghee or butter
1 yellow onion, diced
1tbs minced garlic
4 large fresh or frozen (thawed) tomatoes
1 regular sized can tomato puree (no sugar added in the ingredient list)
fine sea salt and ground pepper
2tsp dried oregano or 2 sprigs fresh
1/4tsp garlic powder
1/4tsp poultry seasoning
1/4tsp red pepper flakes
2tbs balsamic vinegar

Directions:
1. Preheat your oven to 400F.  While your oven is preheating, heat ghee in a large skillet over medium high heat.  Salt and pepper chicken and then add it to the pan skin side down.  Cook until skin is crispy and brown, about 5-8 minutes.  Turn over and cook a minute more.  Remove to a separate plate.  Pour out all but 1tbs oil from the pan.
2. While the chicken is cooking, quarter tomatoes and put them in a food processor.  Pulse until slightly chunky but almost smooth.
3. Add garlic and onion to the oil and cook until onion softens, about 5 minutes.  Add fresh pureed tomatoes, a can of tomato puree, oregano, garlic powder, poultry seasoning, red pepper flakes and balsamic vinegar.  Bring to a boil and stir, scraping up any brown bits at the bottom of the pan.  Let simmer a minute or two and then taste and season with as much salt as you like.
4. Pour tomato sauce into an oven safe casserole dish (if your skillet is oven proof, no need to do this).  Place your thighs, skin side up, on top of the tomato sauce.
5. Place in the oven until the thighs read 170F (mine took 20 minutes).
6. Serve chicken with a large helping of sauce and enjoy!

Bolognese Zu-ghetti

Yup, that's right... another zu-ghetti recipe.  I can't help it!  I just love using my Joyce Chen Spiral Slicer to make zucchini spaghetti (ie zu-ghetti).  Besides, a pasta made with meat sauce is good for the soul.  This time I added a rich and meaty bolognese sauce with tons of added veggies, some red wine for richness and balsamic vinegar for a sweet tangy after-bite.  This meal was so wonderful I ate 2 servings.  Of course, some of the ingredients in this recipe were really just leftovers in my fridge but are not necessary to make a great sauce.  I will make sure to list those items as "optional" so you know the essentials from the extras.  You only need 30 minutes to put the whole thing together which makes this meal an easy weeknight go-to for the whole family!  Happy Cooking!

Tastes so rich but is chock full of veggies!

Ingredients:
1tbs ghee or pasture raised butter
1 sweet yellow onion, diced
1c baby carrots, sliced
8oz baby portabello mushrooms, chopped
1tbs minced garlic
1lb pasture raised ground beef
1/2tsp salt (more to taste)
1/4tsp black pepper
1tsp red pepper flakes (none if you don't like heat, more if you do)
1tsp thyme
1/2tsp garlic powder
1/2 tsp oregano
1 can fire roasted diced tomatoes (Muir Glen is best)
1c marinara sauce (optional)
1c tomato sauce
1/2c red wine (optional, but a wonderful addition!)
1tbs fresh basil (optional, dried works fine too... just use 1tsp)
 2tbs balsamic vinegar
 2 large straight zucchini (they do best in the spiral slicer)

Directions:
1. In a large heavy saucepan, heat butter over medium high.  Add onions, carrots, mushrooms and garlic and cook about 5 minutes or until lightly browned.  Remove to a plate.
2. Add ground beef and cook until browned.  Drain extra fat if desired (if using grass fed beef, the fat is WONDERFUL for you so don't drain it!)  Add the veggies back to the skillet and add seasonings (salt, pepper, red pepper flakes, thyme, garlic powder, oregano).  Stir well until combined and let cook a minute or two.
3. Add your diced tomatoes, marinara, tomato sauce, red wine, and fresh basil.  Stir well, bring to a boil, then lower heat and simmer about 10 minutes (long enough to blend the flavors, cook the alcohol out of the wine, and thicken the sauce).
4. Meanwhile, use your slicer or a pairing knife to make long thin strands of raw zucchini.  That's your pasta.
5. Add balsamic vinegar at the end and then taste your sauce and adjust salt and seasonings as needed.
6. If desired, you can warm your raw zu-ghetti pasta in the microwave for 30 seconds but not too long otherwise it gets mushy!  Serve a large scoop of bolognese sauce over your zu-ghetti and enjoy! 

Doughless Pot Stickers

Oh how I love pot stickers!  Of course, they are full of gluten so I never order them in restaurants anymore but that doesn't stop me from recreating them at home!  Instead of dumplings, I used sauteed mushrooms and Boston lettuce leaves to replicate the soft chewy texture of dough.  Usually pot stickers are made with ground pork, but I substituted turkey in this recipe because that's what I had on hand.  I made a quick and simple dipping sauce for these little guys that give the whole dish an extra punch of flavor.  They can get a little messy, but they are so unbelievably delicious you won't even care.  Enjoy!

Little bites of heaven :)

Pot Sticker Ingredients:
2tsp + 1tsp gluten free soy sauce
2tsp finely grated fresh ginger
2tsp minced garlic
1 finely chopped scallion (plus 1 thinly sliced scallion for garnish)
1lb ground turkey
1tbs + 1tsp sesame oil
8oz sliced baby portabello mushrooms
Boston lettuce leaves or other small lettuce head to make lettuce cups

Dipping Sauce Ingredients:
2tbs gluten free soy sauce
2tbs water
2tbs white wine vinegar
2tsp sesame oil

Directions:
1. Preheat oven to broil setting.  Line a baking sheet with nonstick foil.  Stir together 2tsp soy sauce, 2tsp ginger, 2tsp garlic and 1 chopped scallion in a large bowl.  Mix in ground turkey until combined.  Form meatballs by rolling meat mixture in your hands until round and smooth making each one about 1 1/2" in diameter.  Place on baking sheet with space between each meatball (makes 15-20).
2. Place 1tbs sesame oil in a small bowl.  With a pastry or other brush, brush the sesame oil on the tops of all the meatballs.  Then place them about 5-6" from heat source in the oven and cook for about 10 minutes (watch closely, small meatballs may be done as early as 5 minutes).  If they are browning too quickly, move them lower in the oven.  If they aren't browning enough, move them closer to the top.  You want them deep golden brown on top and 170F in the center.
3. Meanwhile, mix together your dipping sauce ingredients and set aside.
4. Heat another tsp of sesame oil in a medium sized nonstick skillet.  Add your mushrooms and cook until browning.  Then cover and cook a few minutes more (until the water from the mushrooms release and steam a bit).  Uncover, add a tsp soy sauce and continue to cook until liquid absorbed.
5. To serve, place some mushrooms and a meatball on your lettuce leaf.  Garnish with scallions.  Serve with dipping sauce. 

Lamb Chops with Sauerkraut, Leeks and Apples

This meal  is very simple to put together and is beyond healthy.  I got the idea from the book "The Healthiest Meals on Earth" but changed a few things (of course) to suit my tastes.  Lamb, although expensive, is a healthy alternative to beef due to the fact that it is almost always raised in pasture and is usually free from steroids, hormones, and extra antibiotics.  Sauerkraut is considered one of the healthiest foods on earth.  Why?  Because it pairs cabbage, one of the healthiest foods, with fermentation.  The result is a food that is loaded with healthy bacteria which improves digestion, immune function and the absorption of nutrients in your body.  By pairing lamb and sauerkraut with leeks, you add even more health benefits:  protection against cancer.  I'm telling you all of this because this is what I told myself when I spent $20 on grass raised lamb chops at Whole Foods yesterday.  Don't feel guilty to splurge on good food every once in a while.  Enjoy it!

Don't let sauerkraut scare you!  It's delicious!

Ingredients:
6 small lamb loin/rib chops
2tsp macadamia nut oil
2 medium leaks, ends cut, washed and sliced into 1/4" slices
3/4c gluten, sugar, and msg free chicken stock (Rachael Ray is a savior with her stocks on this one)
3c sauerkraut, drained
1/4tsp garlic powder
1 1/2tsp corriander
1/2tsp thyme
1/2tsp sea salt
ground pepper to taste
2 apples, cored and sliced (optional)

Directions:
1. Heat oil in a large skillet over medium high heat.  Brown chops on both sides briefly and set aside.
2. Place leeks in a slow cooker.  In a bowl mix sauerkraut, spices, and chicken stock.  Pour 1/2 over the leeks.  Place your chops on top.  Then pour the other 1/2 over the top.  Top it all off with apple.
3. Cover the slow cooker and cook on low for 6-7 hours or high for 4 hours.  Enjoy!

Asian Meatballs with Sesame Broccoli Slaw

If you are looking for a tasty gluten free or paleo recipe to make your busy weeknights a little easier (and healthier), this recipe is for you.  This is a quick and easy dish that packs a lot of flavor but only takes about 20 minutes to make start to finish.  These heavenly meatballs are paired with a tangy sesame slaw for a complete meal.  Since they are the perfect 2-bite size, they would also make a great party appetizer.  In lieu of the holiday season, Merry Cooking!

A hearty healthy meal on a busy night!

Meatball Ingredients:
1lb ground beef, preferably grass fed
1 large egg, preferably omega-3 enriched, slightly beaten
2tbs almond, coconut or flaxseed flour (all grainless)
2tsp minced fresh ginger
2 green onions, thinly sliced (green and white parts)
2tsp sesame oil
1tbs Gluten Free Tamari Soy Sauce (I buy a big bottle at Whole Foods)
 2tsp macadamia nut oil or other sauteing oil

Sesame Broccoli Slaw Ingredients:
1/2tsp minced garlic
2tsp minced ginger
2 celery stalks, diced small
2 green onions, sliced thin (green and white parts)
1-12oz package broccoli slaw
1/4c apple cider vinegar
2tsp sesame oil, more to taste
2tsp soy sauce, more to taste
parsley or cilantro and sunflower seeds for garnish, optional

Directions:
1. Preheat your oven to 400F.  In a large bowl mix beef, egg, almond flour, ginger, green onions, sesame oil and soy sauce.  Make 12 uniform meatballs by rubbing the ground beef mixture in the palms of your hands.  Each meatball will be about 1 1/2" - 2" in diameter.
2. In a large saute pan, heat 2tsp oil over medium high heat.  Brown your meatballs and then transfer them to a foil lined baking sheet.  Bake meatballs in the oven for 10-15 minutes, or until the center comes out 170F on a meat thermometer.  Note: (If you don't feel like sauteing them, you can throw them directly in the oven.  They will take a bit longer to cook and the oil might splatter a bit in your oven but it will work.) 
3. Discard extra oil in the saute pan (leaving a tiny bit at the bottom).  Add garlic, ginger, the white parts of the green onions, and celery to the pan and cook, stirring constantly for a few minutes.  Add your broccoli slaw and apple cider vinegar and cook a few minutes more, scraping up any brown bits at the bottom of the pan.  Add the green parts of the onion, sesame oil and soy sauce and continue to cook until crisp tender.  Taste and adjust seasonings as needed.
4. Serve a mound of slaw with some meatballs on top.  Sprinkle with parsley and sunflower seeds, if desired.  You could even drizzle a bit more sesame oil over the top if you love the flavor like I do.  Enjoy!

Stuffed Poblanos

This is a quick meal I created while looking for a way to use some fresh poblano peppers I purchased at the grocery store.  Poblano's are a large mild pepper.  Don't let them scare you!  They have more spice than a bell pepper, but are mild enough to eat on their own.  I chose to stuff them with a beef and tomato stir fry with Mexican spices.  Because the poblanos carry a bit of heat on their own, I didn't add any spice to the beef.  The whole meal took less than 30 minutes to make and tasted like Mexican comfort food at its best.  Enjoy!

Warm rich Mexican spiced beef with a slightly charged pepper: A wonderful meal!

Ingredients (Makes 4 large stuffed peppers):
4 large green poblano peppers
1lb ground beef (I used 15% fat, organic, and grass fed from Trader Joe's)
1 sweet yellow onion, diced
1 can fire roasted diced tomatoes (Muir Glen is best)
1tbs minced garlic
2tbs chili powder
1tbs paprika
1/2tbs oregano
1/2tsp fine sea salt
1/2tsp cumin
1/4tsp garlic powder
1tbs extra virgin olive oil (first cold pressed is best)

Directions:

1. Preheat your oven to broil.  Move the rack to the top or 2nd notch down in your oven (my peppers didn't fit under top).  Line a baking sheet with foil.
2. Wash your peppers, cut off the tops, and remove all seeds.  Place a little oil in your hands and rub them all over the outside of the peppers and place them on the foil.  Sprinkle the outsides with sea salt.  Broil them in the oven until they are softened and blackened, then turn and do the same for both sides of the pepper.  This takes about 8-10 minutes per side but check them every few minutes to make sure they aren't burning.  Take out and set aside.  Move the rack to the center of the oven and turn to 350F.
3. Meanwhile, saute your onion and minced garlic in a large pan until translucent with a bit of olive oil.  Add your ground beef and continue to cook until beef is browned, breaking it up with a spatula as you cook it.  Pour out any extra fat that has accumulated at the bottom of the pan.
4. Add your spices:  chili powder, paprika, oregano, sea salt, cumin and garlic powder.  Stir well.  Then add the can of diced tomatoes with their juices and cook and stir until all liquid has evaporated.  Taste and adjust salt/seasonings as needed.
5. Now for the fun part:  Carefully open your peppers (you can use tongs to do this if you need to) and stuff each one with 1/4 of the meat mixture.  The pepper will be soft so be careful not to break them.  Place the pan back in the oven and bake for 5-10 minutes to let the flavors melt together.  Serve hot and enjoy.