Cod n' Sprouts

This meal is SO delicious.  OMG I mean heavenly.  Wild caught cod topped with guac & paired with roasted brussels sprouts, smashed sweet potatoes, and a chipotle vinaigrette drizzle.  Yum!  It's an easy meal that is great year round, but especially in spring when burssels sprouts are in season.  Enjoy.

Ingredients (serves 2):
2 filets of wild caught cod (or another mild white flaky fish)
2tsp organic butter
2tsp organic extra virgin olive oil
salt & pepper

2 or 3 cups brussels sprouts (washed, trimmed, and quartered)
1tbs garlic olive oil (alternatively use regular olive oil and a pinch of garlic salt)
salt & pepper

1 avocado, cubed
2tbs chopped cilantro
small handful cherry tomatoes, quartered
garlic salt to taste
1-2 drops doTERRA lime essential oil (buy here)

2 sweet potatoes
2tbs organic butter
salt

2tbs Chipotle Vinaigrette (recipe here)

Directions:
1. Preheat your oven to 350F.  Scrub your potatoes, place them on a foil lined baking sheet and throw them in the oven for about an hour (or until tender when pierced with a fork).  Remove and cover with foil to keep warm.
2. Increase oven temp to 425F.  Place your quartered brussels sprouts on a non-stick foil lined baking sheet.  Toss with oil and a bit of salt.  Place in the oven and roast 20-30 minutes, tossing occasionally, until sprouts are tender and the leaves are black and crispy (so good!)
3. While the sprouts are cooking, time to prepare everything else!  Toss your cubed avocado with cilantro, tomatoes, a drop or two of lime essential oil and salt and garlic to taste.  Smash a bit so you get a nice chunky guac.  Set aside.
4. If you don't have a vinaigrette made up already, make some up and shake it in a closed jar or dressing container.  Set aside.
5. Peel your potatoes and hand mash them with some butter and salt.  Done.
6. Heat a nonstick pan over medium high heat with butter and olive oil.  Add fish.  Sprinkle with salt.  Cover and cook until the bottom is browned (about 3 minutes).  Flip and turn the heat down to medium low.  Cook until it flakes easily with a fork (maybe 3 minutes more).
7. On a large plate, put a scoop of potatoes.  Top with fish and sprouts.  Drizzle with vinaigrette.  Top with guac.  Serve.  OMG SO GOOD!!  

Where to learn about Lime Essential Oil: Aroma Nurse blog post on Lime
Where to purchase Lime Essential Oil: My doTERRA Wellness Store

Chipotle Chicken with Pineapple Avocado Salsa

This recipe is SO EASY you are going to love it!  I throw it in the crock pot, turn it to high until it is done, shred the chicken and serve it with an amazing pineapple avocado salsa.  Done.  This meal is great for those days where you don't feel like making a big production.  I made this on a Sunday so we would have leftovers for the rest of the week.  Okay, it didn't last that long but I tried.  To make this a lighter dish, serve as a salad.  Otherwise try it with some organic basmati brown rice and fresh organic spinach.  Either way, I like mine drizzled with Chipotle-Honey Vinaigrette (found here). Enjoy!

Ingredients:
4-5lb boneless skinless chicken thighs
2-3c of your favorite salsa (make sure it's mild though because we are adding chipotle later and it's hot!)
2-4 chipotle chiles in adobo, minced (For a lot of spice, keep the seeds.  For less spice, remove the seeds)
1tbs adobo sauce (from the same can)

Pineapple Avocado Salsa:
1 pineapple, diced
2c cherry tomoatoes, diced
2 avocado, diced
1/4c cilantro, chopped
A pinch of garlic powder
Fresh ground sea salt to taste
1 drop DoTerra Lime Essential Oil (Secret ingredient that really makes this recipe to DIE for!  Buy here)

Optional:
Salad Greens
Organic Brown Rice (Basmati is my favorite)
Chipotle-Honey Viniagrette (recipe found here)
Corn Tortillas:  You can make them gluten free tacos if you want too

Directions:
1. In a slow cooker, add your chicken, salsa, chipotles and adobo sauce.  Mix well.  Turn to high for about 4-5 hours or until meat is tender.  Alternatively, turn it on low (it will take almost double the time so maybe 7-8 hours depending on your slow cooker).
2. When the chicken is done, break it up into chunks or shred it with two forks depending on your preference.
3. Put together the salsa:  Mix pineapple, tomatoes, and cilantro. Add a sprinkle of garlic powder and sea salt and taste.  Keep adjusting until you have the amount of garlic you like.  Add 1 drop of lime essential oil (this will make your whole dish POP).  Stir well.
4. Serve chicken with salsa on top.  Alternatively, make a brown rice burrito bowl drizzled with vinaigrette.  Or turn it into a salad.  They would also make delicious shredded chicken tacos.  The possibilities are endless.  Enjoy!


About Essential Oils:
You can visit my sister blog Aroma Nurse to learn about DoTerra Essential Oils or my DoTerra Wellness Store to purchase them.

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

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!

Paleo Pulled Pork 3 Ways

This is one of those recipes you will love because it's a 3-in-1.  That's right, one recipe made three ways.  Pulled pork is a favorite in my household but sometimes, even for us, the leftovers get a little boring.  That's why I invented 2 additional ways to prepare the leftover pork so that you and  your family feel like they are eating 3 completely different meals.  The menu goes something like this:  traditional pulled pork and sweet potatoes the first night, Asian pork and slaw the second night, and Mexican pork tacos the third night.  To. Die. For.  That is all.

Make a batch of serve yourself paleo pulled pork tacos!  My favorite!

Traditional Paleo Pulled Pork

Ingredients:
5-7lb boneless pork shoulder or Boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
2tsp red pepper flakes
2tsp paprika
2tsp black pepper
1tbs salt
1 onion, chopped
2tbs butter
2c beef broth or water

Directions:
1. Preheat oven to 350 degrees.  In a large bowl, mix all spices.  Using your hands, generously coat the roast on all sides with the spice mix.  Place in a large bean pot or dutch oven.  Pour in beef broth or water.  Top with onions and pats of butter.
2. Cover and cook until meat shreds easily with a fork (about 4-5 hours).
3. Serve hot with Crazy Sweet Potatoes
**Alternatively use a crock pot.  Place all ingredients in the pot and cook on low for 8-10 hours or high for 5-6 hours.  In the crock pot the juices will not condense  you you may want to do this on your own (pour them out and boil them until they are thick and rich).

Leftover Meal #1: Asian Pork & Slaw

A quick delicious way to spice up leftover shredded pork, chicken or beef!

Ingredients:
1/3c cilantro
2tsp sesame oil
1tbs soy sauce (gluten free or tamari)
1tbs apple cider vineger
1/2tsp red pepper flakes
1 package broccoli slaw
1tbs sesame oil
1/4c apple cider vineger
2c leftover pulled pork, heated

Directions:
1. In a large saute pan, heat up 1tbs sesame oil.  Add slaw and apple cider vineger, stir, and cook until crisp tender (about 5-7 minutes).  Remove from heat.
2. Meanwhile, in a food proccessor, pulse the first 5 ingredients until smooth.  Pour over warmed pork and mix well.
3. Top pork over slaw and serve.  This is SO DELICIOUS!  I hope you enjoy it as much as we did!

Leftover Meal #2: Paleo Pulled Pork Tacos

Ingredients:
2c leftover pulled pork
1/2c salsa
1 chopotle chile in adobo sauce, seeds scraped out, minced
2tsp adobo sauce
1/3c chopped cilantro
1/2c chopped cherry tomatoes

Paleo Tortilla Ingredients:
1/3c water
2 large eggs
1tsp lime juice
2tbs coconut flour
1/4tsp baking powder
1/2tsp cumin
1/4tsp chili powder
3tbs extra virgin olive oil

Directions:
1. In a medium size bowl,  beat water, eggs, and lime.  In another medium size bowl, mix together dry ingredients.  Very slowly, add the wet mixture to the dry, stirring well after each addition (this keeps the coconut flour from clumping).  Once everything is fully mixed in, let sit a few minutes to let the coconut flour expand and thicken.
2. Meanwhile, heat a small saucepan over medium high heat.  Add your leftover pork, chipotle, sauce and salsa and stir well.  Heat and stir until hot and mixed well.
3. To make your tortillas:  Heat a skillet or griddle over medium high heat. Add oil.  When hot, add about 1/4c batter to the pan.  Cook until bubbling on top (similar to how you would cook a pancake).  Flip when golden brown (about 1-2 minutes).  Cook on the other side another 1-3 minutes.  Repeat with remaining better.
4. To assemble tacos, place some chipotle pork on the tortilla, top with cilantro and chopped tomatoes and eat immediately (the tortillas can get soggy if you let them sit).  Enjoy!!!

Chicken Tortilla Soup From Scratch

As promised, here is my famous chicken tortilla soup recipe.  This time, I used the leftovers from Ultimate Grilled Mexican Chicken Salad to construct the whole thing.  If you are wanting to make this from scratch and don't have any leftovers, I will give you simple tips to do that too.  There is just something about chicken and vegetables simmering in a warm, spicy Mexican broth that is simply irresistible.  This soup is inexpensive, simple to make, and might just be the best tortilla soup you've ever eaten.  This is a favorite in our household, especially as the weather starts to take a turn in the fall.  Keep lefovers in the fridge and warm up a bowl whenever the mood strikes.  Enjoy.

Simple recipes can make the best meals

Ingredients:
8c homemade chicken stock or use store bought (to make, place chicken bones from your cooked whole chicken into a crock pot, cover with filtered water, add a splash of vinegar, and boil on low for 24 hours with a bit of garlic, onion, celery, and carrot)
Whole chicken, cooked, skin removed, meat diced (see here for how to grill a whole chicken)
1 poblano pepper, diced (I used 2c of my leftover grilled peppers from the recipe linked above but you can use raw peppers if you didn't make any the night before)
2 green peppers, diced
1 red pepper, diced
1 onion, diced
2tbs garlic, minced
1tbs grass fed butter
1 can fire roasted diced tomatoes
1tbs ancho chile powder
1tbs mexican chile powder, plus more to taste
2tsp cumin, plus more to taste
2tsp garlic powder, plus more to taste
pinch cayenne, more if you like it spicy
salt to taste
2 bay leaves
cilantro, for serving

Directions:
1. In a large stockpot, heat 1tbs butter.  Add garlic and onion and cook until onion is soft.  Add your peppers, chicken, diced tomatoes, and homemade chicken stock.  Stir in chile powders, cumin, garlic powder, and cayenne.  Add 2 bay leaves.
2. Bring to a boil and then simmer 30-60 minutes or until the flavors have blended.  Taste, adjust seasonings as needed and add as much salt and pepper as you desire.
3. Serve hot with cilantro for serving.
NOTE:  Alternatively, you could make this using the slow cooker.  Throw it all in the crock pot and cook on high for 3 or 4 hours or on low for 5 to 6 hours.

Ultimate Grilled Mexican Chicken Salad

I have been craving  Mexican flavors lately so I decided to make a huge batch of Mexican grilled chicken.  I used 2 whole chickens (under $1.00 per pound) and grilled them using my Simple Grilled Whole Chicken technique.  Instead of traditional poultry herbs I made a butter sauce using ancho chile powder, cumin, garlic, chopped cilantro and lime juice.  I also grilled several large bell peppers (red, green, and poblano) next to the chicken.  While the chicken and peppers were cooking, I whipped up a batch of fresh pico de gallo and chunky guacamole.  The ultimate salad is here.  For a limited time.

One meal makes 2?  I grilled 2 whole chickens, saved all the bones and made a delicious bone broth by placing them in a slow cooker with some chopped onion, celery, bay leaves, garlic and poultry seasoning.  Pour filtered water on top and simmer for about 24 hours.  I am going to use this broth and the leftover chicken and peppers I have to make Leftover Chicken Tortilla Soup.  Stay tuned for this delicious recipe coming up next!

Best salad in the world

Ingredients (this makes enough for salads, leftovers, and chicken tortilla soup the next day!):
2 whole chickens (use sheers to cut out the spines on the back and flatten them out on a baking sheet.  See my Simple Grilled Whole chicken recipe for a picture and more detail on this)
3tbs butter, melted
1tbs minced garlic
2tsp ancho chile powder
2tsp cumin
1tsp oregano
1 bunch cilantro, chopped
salt and pepper

2 red bell peppers, seeded and cut in half lengthwise
4 green bell peppers, seeded and cut in half lengthwise
2 poblano peppers, seeded and cut in half lenghwise
1tbs extra virgin olive oil

1 head romaine lettuce, washed and chopped
2c jicama, diced

Pico de Gallo Ingredients:
2 pints cherry tomatoes
1 large handful cilantro
1/4 white onion, chopped
1tbs minced jalapeno
1-2tsp minced garlic
1tbs lime juice
garlic powder and salt to taste

Chunky Guacamole Ingredients:
2 avocados, diced
1/4c chopped cilantro
2tsp minced jalapeno
2tsp lime juice
garlic powder, cumin, and salt to taste

Directions:
1. Mix together butter, garlic, chile powder, cumin, oregano, and cilantro in a small bowl.  Add a bit of salt and pepper.  Season the chicken with the mexi-butter:  Using your fingers, spread it under the chicken skin.  Use the leftovers to spread it over the top.  Generously salt the skin.
2. Heat your grill to medium high.  Toss your peppers in oil.  Grill on both sides until soft and charred, about 10-15 minutes.  Let cool and dice.
3. Grill your flattened chickens skin side down until nice and deep brown, about 10-15 minutes.  Then flip over, grilling bone side down, about 30-40 minutes until done (if needed, flip once more).  You want the breast to reach 165F and the thigh to reach 170F.  Juices should run clear. (You can do steps 2 and 3 simultaneously if you have enough room).
4. While the chicken is cooking, prepare your salad:  Place some lettuce and chopped jicama on 2 large plates. 
5. Make your pico:  In a large food processor, add the cilantro, onion, lime, garlic and jalapeno.  Pulse until the onion is chopped.  Add in your tomatoes and a bit of garlic powder and salt.  Pulse a few times until the tomatoes are chopped but still chunky.  Taste and season as needed (stir in more seasoning instead of pulsing it if you want chunky salsa).
6. Make your guac:  In a large bowl, add diced avocado, onion, jalapeno, lime, garlic powder, cumin and salt.  Give it a good stir.  Take a few pieces and mash them with a fork then stir again.  You want your guac to be chunky not runny!
7. When the chicken is done, let it rest for a few minutes, the pull it off the bone and chop it. 
8. Assemble the beast:  Add a generous scoop of pepper on top of the lettuce.  Add some diced chicken, then a generous helping of pico de gallo and guacamole.  Viola!  A masterpiece is served.
Note:  Save some diced peppers and chicken for leftover chicken tortilla soup (recipe to follow soon!)

Roasted Poblano Chili

One of my all time favorite meals is chili (hence why I have a million chili recipes on my blog).  It is a wonderful one pot meal that is easy to load with veggies and magically tastes even better as leftovers.  This season I have been obsessed with poblano peppers.  Where have they been all my life?!  They have the most amazing flavor without the heat of a jalapeno or serrano.  For this easy chili, I used 100% Organic grass fed beef and roasted peppers as the stars of the show.  Throw in more veggies and some delicious Mexican spices and we have ourselves a winner!  I ate this straight out of the bowl, but it would also be delicious ladled over a giant baked sweet potato.  Enjoy!

Top with your favorites:  diced onion, cilantro, or even a bit of cheese!

Ingredients:
2lb organic 100% grass fed beef
1 large or 2 small onions, diced
6 cloves garlic, minced
1tbs extra virgin olive oil (first cold pressed is best)
6 poblano chiles, seeded and cut in half
2 red bell peppers, seeded and cut in half
1 jalapeno, seeded and minced (omit if you don't like spice)
2tsp oregano
2-3tbs chili powder
1-2tsp cumin
1/4tsp cinnamon
1/2tsp cayenne pepper (omit if you don't like spice)
1-2tsp salt
1 can fire roasted diced tomatoes (Muir Glen Organic is best)
1 green bell pepper, diced
2c chicken stock (msg & gluten free: try Rachael Ray)
1 bay leaf
1/2c chopped cilantro
fresh lime juice, if desired

Directions:
1. Preheat oven to broil.  Brush both sides of your poblano and red peppers with oil.  Sprinkle with salt and place on a baking sheet.  Broil about 5 inches from the heat source for about 10 minutes per side or until blackened.  Let cool slightly and dice.
2. Meanwhile, heat a stock pot with 1tbs oil over medium high heat.  Add onion and jalapeno and cook until beginning to soften.  Add garlic and beef and cook until browned.
3. Add spices (to taste) and salt  and saute for a couple minutes.  Add in chicken broth, diced tomatoes, green bell pepper, roasted peppers, and bay leaf.  Stir well.
4. Let simmer 20-30 minutes, stirring occasionally.  Stir in cilantro and a bit of lime juice before serving.  Adjust seasonings as needed.

Fire Shrimp & Slaw

Oh how I love the jumbo wild caught shrimp from Trader Joes.  I still think it's the best shrimp I have ever had.  This is a quick and easy recipe for some spicy shrimp over a pile of creamy Celery Seed Coleslaw.  Inspired by the rich flavors of Mexico, I whipped up this dish for lunch using some garlic, shallots, fire roasted diced tomatoes, chipotle and cilantro.  The whole thing only took me about 15 minutes start to finish which makes this recipe great for weekdays and weekends alike.  The cool creamy slaw helps to tone down the rich spicy shrimp to make the whole thing perfectly balanced.  There's only one word to describe it:  unbelievable.

A rich spicy jumbo shrimp paired with a creamy crunchy sweet slaw:  perfection!

Ingredients:
1lb jumbo shrimp, peeled & deveined, tail on
1tbs butter
4 shallots, sliced thin
3 cloves garlic, minced
juice of 1/2 lime
1 chipotle chile in adobo, minced (remove seeds first if you don't like a lot of spice)
1 can fire roasted diced tomatoes
1/2c fresh cilantro, chopped
1tsp chile powder
1/2tsp cumin
salt to taste
3c Celery Seed Coleslaw for serving

Directions:
1. Heat a large skillet over medium high heat with 1tbs butter until melted.  Add garlic and shallots and cook until soft.  Add your shrimp and sprinkle with chili powder, cumin and salt.  Cook on one side about 3 minutes or until white and curled.  Flip shrimp.
2. Add tomatoes, cilantro, lime juice and chipotle chile.  Stir well and cook until the sauce has reduced a bit and the shrimp is done, about 3 minutes more.
3. Serve shrimp over a pile of slaw.  Enjoy!

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!

20 Minute Meal: Roasted Poblano "Tacos"

I wanted to make something tasty and quick before my niece and I headed out to the movies for Valentine's Day.  This recipe took only 20 minutes start to finish.  I used roasted poblano peppers as my "taco shell" and stuffed them with grass fed taco meat.  Top them off with a bit of your favorite salsa and some chopped cilantro and dinner is served.  Quick.  Easy.  Delicious.  Enjoy!

The perfect primal meal for a busy weeknight!

Ingredients:
5 medium-large poblano peppers
1tbs extra virgin olive oil
sea salt
1lb ground beef, preferably grass fed
1 yellow onion, chopped
2 jalapeno peppers, seeded and minced
1tsp garlic powder
1tsp onion powder
1tsp chili powder
1/2tsp cumin
1tsp oregano
sea salt to taste
salsa and chopped cilantro for garnish

Directions:
1. Turn your oven to broil and place a rack about 5" from the top.  Wash your peppers, de-stem them, cut them in half and clean out all the seeds.  Place on a foil  lined baking sheet.  Lightly coat them with olive oil and sprinkle with sea salt.  Place them in the broiler and cook until the outside skins are blackened (about 5 minutes).  Then turn them over and cook the other side until soft (another 5).
2. Meanwhile, heat your skillet over medium high heat.  Add a bit of oil if you are using lean ground beef.  I didn't need any because mine was 15% fat.  Add  your onion, jalapeno and ground beef and cook, breaking up the beef into small pieces as it cooks.  When the beef is pretty much browned, sprinkle the seasonings over the beef, add about 2tbs of water and stir until the spices are evenly combined.  Cook until all liquid is reduced, beef is browned and the onions and jalapenos are soft.  Season with salt.
3. To serve.  Place a scoop of taco meat on your poblano shell.  Top with a dab of salsa and sprinkle with cilantro.  Pick it up and eat it!

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!

Cinnamon Chicken & Onions

This is another simple slow cooker meal that is so versatile!  You can throw it over a salad, mix in some veggies, eat it over rice, or turn it into a taco.  I used juicy chicken thighs but chicken breast would also work.  The best part about this meal is how it fills your house with warm enticing flavors. 

This also makes fabulous leftovers!

Ingredients (serves 4):
2 large onions, diced or sliced
2-3tbs organic butter
2lb boneless skinless chicken thighs, antibiotic free
1tsp sea salt
1/4tsp ground black pepper
1/4tsp cayenne
1/4tsp cinnamon
2tsp ancho chile powder
1/2tsp cumin
1/2c chicken stock (msg & gluten free; I use Rachael Ray)

Directions:
1. In a large skillet, heat butter over medium high heat.  Add onions and saute until soft and turning brown.  Place at the bottom of a slow cooker.
2. Take all of your spices and place them in a small jar/bowl.  Give them a good shake/stir and rub evenly over both sides of each chicken thigh.  Add a bit more butter into the pan if needed and place as many chicken thighs that fit in a single layer at the bottom of the pan.  Cook until browned on one side then flip.  Repeat with remaining chicken.
3. Place the chicken thighs on top of the onions in a single layer.  Pour 1/2c chicken stock over the chicken.  Cover and cook on low 6 hours.  Enjoy!

Nutritional Information:
1 serving = 2 chicken thighs
Calories: 350
Fat: 22g
Carbs: 4g
Protein: 35g
Sodium: ~v600mg

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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.

Leftover Turkey Tostadas

It's difficult for me to eat the same turkey meal over and over and over so I try to get a little creative when it comes to Thanksgiving leftovers.  In this dish, I made some simple paleo tortillas, topped them with salsa, turkey and cheese, and added a garnish of arugula.  They were full of warm Mexican flavors that hit the spot for lunch.  Looking for creative leftover recipes?  Try this!

You can turn anything into a tostada!

Tostada Ingredients:
1c shredded cooked turkey
1/4c salsa
a handful of arugula
1/4c shredded mexican cheese (optional)
4 paleo tortillas (recipe found on my blog here or below or substitute with a store bought tortilla of your choice)

Tortilla Ingredients:
2tbs coconut flour
1/2tsp cumin
1/4tsp chili powder
2 large eggs, beaten
1/3c water
1tsp fresh lime juice

Directions:
1. Preheat a griddle to 350F or heat a saute pan on medium high.  Mix dry tortilla ingredients.  Mix wet ingredients separately.  Slowly pour the wet into the dry, stirring constantly so no lumps form.  Pour in 1/4c increments onto the griddle.  Cook for 2 minutes or until browned on one side, then flip and cook until browned on the other side.  They will look like thin pancakes at this point.
2. Preheat your oven to broil.  Set your tortillas on a baking sheet about 4" away from the heat source at the top of your oven and cook a few minutes per side, or until nicely browned and starting to blacken.  Remove from heat, spread with salsa then arugula then turkey and sprinkle with cheese.  Return to the oven and broil until cheese browns, a few minutes more.  Serve hot.

Chicken in Homemade Enchilada Sauce 3 Ways

This is a basic recipe for chicken in homemade enchilada sauce and it is fabulous.  The best part about this recipe is that you can make it over the stove, in the oven, or in a crock pot depending on the amount of time you have and your desired cooking technique.  I made mine in the oven because my slow cooker broke (nooooooooooo!) but I will include directions for each method.  This recipe is so versatile, you could use it as a taco or gordita filling, throw it on top of a salad, or make traditional enchiladas with them.  We ate this as a delicious salad with diced avocado and chopped cilantro the first meal, then thew it in some paleo tortillas (recipe here) the second day for a satisfying Chicken Enchilada Gordita.  I hope this recipe finds its way into your kitchen this fall.

Tasty homemade gorditas are right at your fingertips

Add some avocado and cilantro for a satisfying lunch salad

Ingredients:
1/2c yellow onion, diced
1/2c bell peppers (any color), diced
2tbs organic butter
12 boneless skinless chicken thighs
1tbs chili powder
1tsp oregano
1tbs minced garlic
1/2tsp garlic powder
1tsp cumin
2tsp paprika
1/4c chicken stock
1/2tsp salt (more to taste if your tomatoes are  less salty)
1 can fire roasted diced tomatoes with green chiles (I used Trader Joe's brand)

Directions for All:
1. Saute onion and bell peppers in butter until onion is translucent and soft.
2. In a food processor or blender, blend canned tomatoes, all spices, broth, and your can of tomatoes.  Add your cooked onion and bell pepper and blend/pulse until smooth.
Slow Cooker Directions:
3. Place chicken thighs at the bottom of a slow cooker in a single layer.  Pour liquid over the chicken.  Cook on low 6-8 hours or high 3-4 hours.  You may want to reduce the sauce when you are done (by placing it in a saucepan and boiling it until thick).. your call.  Shred the chicken with 2 forks and serve however you please.
Oven Directions:
3. Preheat oven to 375F.  Place chicken in a large casserole dish in a single layer.  Pour sauce over the top.  Cover with foil and bake for 30 minutes.  Then uncover and bake 15 minutes more.  Shred chicken and serve.
Stovetop Directions:
3. Brown your chicken thighs on both sides with some oil or butter.  Then pour your sauce over the top, reduce heat to a simmer, cover and cook until chicken is done (maybe 30 minutes).  Uncover and continue to cook if you want your sauce thicker.  Shred chicken with 2 forks and serve.

Salad Ideas:
Shredded lettuce, diced tomato, salsa, sour cream, diced avocado or guacamole and always cilantro!

Gordita Ideas: (recipe here)
Shredded cheese, sour cream, diced avocado, shredded lettuce, chopped cilantro

Paleo Pork Tostadas

The other night I made a delicious pork roast in a tangy tomatillo sauce and I was looking for a creative way to use the leftovers when I stumbled on a primal tortilla recipe from Mark Sesson's blog Mark's Daily Apple.  I was skeptical but knew I had to try this creative way to make a "tortilla" without any grains.  It turned out amazing.  So amazing, in fact, that I made a second batch that night and we ate them all.  Now I have to share this recipe with my Paleo enthusiasts because I know it will be a staple in my house as well as yours.  Amazing.

This cured my tortilla craving 100%

Ingredients:
Leftover shredded pork and tomatillo sauce, heated (Recipe found here)
Sour cream, optional for those that are eating some dairy
Chopped cilantro, for garnish
Sliced black olives, for garnish

Tex-Mex Tortilla Ingredients: (Original recipe found here)

1/3c water
2 large eggs
1tsp lime juice
2tbs coconut flour
1/4tsp baking powder
1/2tsp cumin
1/4tsp chili powder
2tbs macadamia nut oil

Directions:
1. Beat water, eggs and lime until combined.  In a separate bowl, mix flour, baking powder, cumin and chili powder.  Add a pinch of salt if desired.
2. Pour the wet ingredients slowly into the dry, mixing every few tbs so that there are no lumps or clumps.
3. Heat 2tbs macadamia nut oil in a nonstick pan over medium-high heat.  Pour 1/4c of the batter onto the pan and cook for 1 minute.  Cover and cook 1 minute more.  Flip and cook on the other side 2 more minutes.  Repeat with the remaining batter.
4. To serve, place some warmed shredded pork and tomatillo sauce on the tortilla.  Top with sour cream, cilantro and sliced olives.  (You have to eat this with a fork and knife but it's so amazing you won't care!)

Tomatillo Pork Roast

It seems like I have been making everything in the slow cooker lately, doesn't it?  I can't help it!  It's fall and all my comfort foods are so easy to throw in a big pot and forget about them.  This wonderful dish was inspired by the tangy Mexican flavors of salsa verde.  I took a large pork shoulder and simmered it slowly in a mix of tomatillos, cilantro, lime, and warm cumin to deliver a deliciously tender roast.  We ate this plain, but the leftovers would make tacos that are out of this world!  Enjoy! 

Warm, tangy, and rich:  this meal was much appreciated

Ingredients:
3-4lb pork shoulder roast
8 tomatillos, washed and husked
2c chicken stock
1tbs coconut oil
2 yellow onions, sliced
1 heaping tbs minced garlic
1 bunch cilantro
1 lime, juiced
1 jalapeno
1tbs cumin
1tbs paprika
1tbs ancho chile powder
2 bay leaves
1/4tsp cinnamon
2tsp garlic powder
Sea salt to taste and for the outside of the pork

Directions:
1. heat coconut oil in a large stock pan.  Season pork generously with salt and cook on high until browned on all sides.  Place in the slow cooker.
2. Meanwhile, on a grill pan cook your tomatillos and jalapeno until blackened on both sides.  When done, chop and place in a food processor with the cilantro and lime.  Pulse until a liquid forms.
2. Add the onions, turn the heat to medium, and cook until browned and soft.  Add all of your dry spices and stir well  Add the chicken stock and tomatillo mixture and boil for a few minutes until it reduces slightly.  Pour the entire pot over the pork in the pork roast.  Cover and cook on high 2 hours and then low for 5-6 hours.
3. When ready to serve, remove the pork and cover with foil to keep warm.  Take your slow cooker pot, place it over the stove and boil your liquid until reduced by almost 1/2.  This will concentrate the flavors and make a wonderful sauce for your pork.
4. Serve your shredded pork with a few generous spoonfuls of tomatillo sauce.  Enjoy!

Liz's Secret Texas Chili

This chili is always a huge hit whether I make it for 2 or 10.  It has large chunks of beef, similar to a stew, but with rich complex chili flavors.  You can make this over the stove or in a crock pot.  Either way, it's heavenly and even better the next day.  Anthony told me not to let my secret ingredients slip out on this one but I can't help it, I want to share:  it's ancho chile pepper, cinnamon and dark chocolate.  Yes, you heard me right, dark chocolate.  It adds some traditional mole flavors to this big stew.  You will be surprised how delicious this one is.  Enjoy!

The best bowl of Texas Chili you will ever eat!

Ingredients:
4 bacon slices, nitrate free of course
2.5lb tri tip roast, cut into 1" chunks
1 large onion, chopped
2 green bell peppers, chopped
1tbs minced garlic
2-3c beef stock (msg and gluten free)
1 can diced tomatoes
1/2tsp garlic powder
2tbs ancho chile powder
2tbs chili powder
1/2tsp cinnamon
2tsp adobo seasoning (substitute cumin if you don't have any)
1tsp sea salt
2tsp apple cider vinegar
1 1/2tsp oregano
1/4tsp cayenne (more if you like it spicy)
1/2oz good quality dark chocolate (mine was 88% cocoa; the darker the better)
cilantro, for garnish

Directions:
1. In a large stock pot, brown bacon.  Remove to a plate lined with a paper towel and crumble when cooled.  Working in batches, brown your beef chunks in the bacon drippings until dark brown.  Remove to the same bowl with the bacon.
2. When finished browning the beef, add your onion, garlic and green pepper until your onions begin to brown and soften (about 5 minutes).  Add a splash of beef stock and scrape up the brown bits off the bottom of the pan.  Return your beef and bacon and any remaining juices to the stock pot with the onions and peppers.  Add your diced tomatoes and all of your seasonings (garlic, chili powders, cinnamon, adobo, salt, vinegar, oregano, cayenne, and chocolate).  Give it a good stir and add a bit of beef stock to simmer (I used 2 cups to start with).
3. Bring to a boil, then reduce to a gentle simmer and let cook for 2-3 hours.  Alternatively, in a crock pot you could cook this on low for about 6 hours.  If your chili gets dry, add a bit more broth.  At the very end of cooking taste and adjust seasonings as needed (add salt, add water, ect).  Serve hot and garnish with cilantro.