Blender Soups - Fall has arrived!

Yeah, Yeah... its been a while. I've been slacking and I have been busy. 15lbs gained later, I'm back to what I know is best for me, WHOLE 30!! Well... its been fun catching up, on to the kitchen WE go.

Last night I made Jake a pureed soup since he is home sick with strep throat. 

Chicken Squash Soup

2 acorn squash

4 chicken thighs

4 cups chicken stock

The acorn squash and chicken thighs were already baked @ 350 for 45 min to an hour.  Since they were left overs I just debones and skinned, through them in the blender with chicken stock and BAM! It was done. 

Jake said he loved it so much it got me thinking what I might like in the blender as well. 

For me last night I made calamari, artichoke stir fry. 

1/2 onion

2 cans artichoke hearts

whole bag of thawed raw - nekkid calamari

It was ok... but it was missing something. So.... today as left overs I boiled 

2 cups carrots 

2 cups celery 

in 4 cups chicken stock till they were soft. 

Then added the calamari stir fry and broth mixture to the blender. 

Now, its tasty. 

Backpacking + Eating = Whole30 Love

We went backpacking this weekend and had a great time. We did plan our food so we could stay within the Whole30 guidelines which was super tasty.

Onions, Egg, Pork, and olives. With Humble Bean Coffee.

Mid-morning Tea Time

Heating our water for Tea Time

Pesto (dariy free) Burgers on the Fire

Yummy!

Us at the Roaring River

Even CrossFit in the woods.

 

Last week I made many wonderful things...

Pork with a BBQ seasoning (no sugar) and Garlic Asparagus

Garlic Pork with slightly sauted Collard Greens

Coconut Pork

Omlete - Olives, roasted red peppers, and spinach.

PS: Pork was on sale $1.98 a pound. Lots of pork this week.

Food COMA

Post Workout EASY Meal

Pan fried pork chops w/EVOO
Sauteed Collard Greens w/leftover sauteed bacon and onions.

Thai Coconut Curry

Ingredients
-About pound of meat (whatever is on hand) I used some grass fed beef.
-A can of coconut milk
-coconut or olive oil
-handful of fresh basil
-Thai red curry paste to taste.
-1 onion
-1 bunch asparagus
-a few leaves of kale
-1/2 a small sweet potato
-red bell pepper

Cooking instruction
Saute onion, bell pepper and meat in olive or coconut oil. Slightly baked the sweet potato in microwave to give it a head start. Chop up everything up. Put all ingredients in a pot. Simmer until hot. Made 4 servings.

Super easy, nutritious, and yummy.


THANK YOU MARA for the recipe! Jake and I love it. I actually LOVED something with curry... this is a HUGE victory. 

Yummy Omelet

Bacon (sugarless of course)
Onions
Olives
3 Eggs

I saute the onions and chopped bacon till they are nice and crisp. Then turn off the burner and add the olives on-top, just to get them warm.

I add the 3 eggs to a fry pan and once cooked through I flip. Adding all the filling and plate.

SUPER EASY and best omelet in a long time.

Sweet Potato Cake

2 cups cooked mashed sweet potatoes
1/2 cup sauteed bacon and onions
1/2 cup cooked ground pork
1 cup egg whites (could use whole eggs - I just needed to use the white since I made salad dressing with the yokes).

Put in baking dish (8x8 or smaller).

Baked in toaster oven on convection setting at 400 for 90 min.

Venison Meatballs and Roasted Brussel Sprouts
Ground venison
Onions
Sea salt

Brussel Sprouts
Onions
Garlic
Sea Salt
Olive Oil

Mix ground venison and sea salt. Roll into balls and fry in bacon grease. Once cooked through remove from heat and put MINCED onions in the remaining oil. Cook till soft then toss balls back in and mix. Serve.

SIDE NOTE: Venison is deer meat and tastes a lot like lamb to me. LOVE IT! You can get it at Fly Fish Meat Company (obviously they sell more then just fish).

Cut brussel sprouts in half toss with chopped onions, garlic, sea salt, and olive oil. Roast face down on cookie sheet for 15-25 min at 400.

STEAK and Asparagus

Steak (we like london broil)
Rosemary
Olive Oil

Asparagus
Garlic
Olive Oil

HEAT cast iron pan or grill to medium-hot. Coat steak in oil and rub on seasonings - place on HOT grill or pan. Cook without turning or touching for about 5 min. FLIP - put lid on but again, do not touch for at least 5 min.

Cut ends off asparagus - put in gallon ziplock bag with garlic and olive oil. Seal and shake. Add to hot pan or grill. If in pan... open a window it will smoke. :-)

Homemade Pesto (Dairy Free)

Happy June everyone!

As it is raining and raining and I am thankful for how much I am loving CrossFit Woodstock and how much this new diet (Paleo/Whole30) has made me feel amazing. Although my muscles are crying for mercy and my life is increasingly more busy, I am so thankful for all the wonderful blessings I have and how happy I am about it.

Debbie Downer use to be my middle name and now I’m Silly Sally. I laugh a lot now and I LOVE IT!

Pants are fitting not as tight. I’m not feeling bloated. I am not sluggish or irritable after eating. Food tastes better and naturally sweet things are actually sweet. I’m in love!

Yesterday I attempted pesto without parmesan cheese and I was SHOCKED that I love it more then the old way. This pesto is the best pesto I have ever had.

ROUGHLY these ingredients to taste:
2 tbsp crushed garlic (I like the kind in the oil)
½ cup pine nuts (could use walnuts since pine nuts are so expensive)
½ cup olive oil
Sea Salt (or table salt) to taste
Pepper (I prefer white pepper) to taste
2 cups PACKED basil (at the store they have large boxes of basil – use the whole box)

Add garlic, nuts, olive oil, salt and pepper and blend in food processor or blender. Once semi-smooth smash the basil in and blend. Its very thick and will need to be smashed in a couple times in order to get it blending well. Blend till semi-smooth. Taste and add more salt and pepper to YOUR taste. LOVE IT!

Makes about 1.5 cups.

ENJOY!

Perfect on hard boiled eggs. YUMMY!

Feast Weekend

I had Friday off from work and I desired to make some new things. I went to the store and equipped myself with tools of the trade.

First thing I did was toast some almonds. They are good on just about anything and I can’t seem to get enough. Then I put in 5 large sweet potatoes to bake. While everything was baking, I cut up veggies for salads and started on making stuffed mini peppers.

Now, I didn’t have a recipe for this pepper idea but I knew what I wanted. I wanted pork (preferably bacon – which I couldn’t find without sugar, so ground pork was what I got) with egg, liver, and spices.

Ingredients:

1 lbs ground pork

8 chicken livers

2 eggs

Salt

Pepper

Thyme

Garlic

1 cup onion

I put all the ingredients in the food processor and mixed well. I prepped all the mini red peppers by washing and coring. Then I piped the meat mixture into the peppers and baked at 400 for 30-45 min. 

 

Then I made the Bacon Diaries mustard salad dressing in the food processor. Click here for recipe. 

The next day my dad put the pork shoulders in the smoker to do their thing for the next 24 hours. 

My Dad - Rich, doing what he loves most... SMOKIN'

I had sweet potato cakes for breakfast.

Ingrediencts:

1 cup cooked mashed sweet potatoes

1 cup cooked ground pork (w/onion)

2 eggs

In a hot skillet with bacon fat I add dollops of the mixture. Cooked on each side till browned. 

I had a grilled tuna stake and grilled carrots. 

 Then my dad did a smoked turkey... oh sooooo good!!

Cabbage salad with mustard dressing, stuffed peppers and sweet potatoes.

Broccoli salad - with homemade cesar dressing (minus the worcestershire sause because
SURPRISE it has sugar in it), and raisins (which I am learning have too much sugar and shouldn't be consumed :-( .

Whole30 YUMMY!

Friends from CrossFit/Whole30 Challenge want some recipe LOVE! Here ya go:

Breakfast Casserole

LOADS of Veggies (your choice - these are my fave)
2 cups baby spinach
2 cups artichoke hearts
2 cups zucchini
2 cups mushrooms - quartered
1 cup roasted red peppers (pureed - with salt, pepper, and Adobo)
Sea Salt
Pepper
1 tbsp Adobo Sauce (What is adobo? Click here. Where do I get it? Any store in latino section. What does it look like? Click here.)
8 slices of BACON w/1 onion cooked
16 eggs


Preheat oven 350
In a 9x13 pan coat with oil. 
Spinach on the bottom with artichokes on top of spinach.
In a large bowl mix zucchini, mushrooms, cooked bacon & onions, and red sauce till mixed well so veggies are coated. 
Dump over artichokes and spinach. 
Flatten out as much as you can. 
Pour eggs into cracks. 
Bake till golden brown and not jiggly. (approx. 30-50 min - each oven is different - check at 30 min).


Bacon Diaries: Salad Dressing

1 tsp Dijon Mustard (make sure it's whole30 OK)
1 tsp vinegar (I use champagne vinegar, but you could also use lemon juice or something else)
1 egg yolk (RAW BABY!)
Olive oil

Whisk the crap out of that and see how it tastes. Sometimes I add in anchovy paste or some crushed up berries for more sweetness. If you're not down with the raw egg just leave it out!

Dump out that old dressing or sause that has words you can't pronounce in it and use it for your new dressing! Re-use, Re-new, Re-cycle.

Go give a look see at Bacon Diaries while you are here. Thanks, Kylie!

Cabbage Salad

2 cups angle hair shredded cabbage
2 carrots chopped
1 cucumber chopped
1 cup snow peas cut up
cup of baby spinach
1/2 cup chopped and cooked BACON and onions (or chicken)
Toasted almonds (put sliced raw almonds on cookie sheet and bake about 9 min till golden brown... they burn quick... watch them)

Put all in a large bowl and mix with Bacon Diaries Salad Dressing.

YUMM YUMM!

Roasted Brussel Sprouts

Lots of brussel Sprouts (halved)
Diced onions
Olive Oil
Garlic
Sea Salt
Pepper (or cheyenne pepper for a bigger kick)

Put all items to large bowl (with a lid is preferred but not needed), Shake or toss till coated well. Put brussel sprouts flat side down on cookie sheet and BROIL for 15-25 min till you get the color you like. I love then with a little char on them.

Roasting a turkey this weekend and my dad is doing a couple slow SMOKED pulled pork shoulders for us (no sugar rub of course). Ill have to bring some samples to the gym (if people want to try it Tuesday 5pm CF).