I've been buying a lot of ground beef lately. Other cuts are just too expensive right now. So I need to find things to make that aren't the same everyday! Burgers just won't cut it. I created some meatballs, that are really good and would be paleo friendly but they do contain parmesan cheese.
Meatballs
Serves 3-4
1lb. grass-fed ground beef
1 egg
1/4 c. parmesan cheese
5 leaves of fresh basil; chopped
1/2 tsp. garlic salt
Dash of salt and pepper.
Optional coconut oil for cooking
1. May turn heat to medium and add 1tbs. of coconut oil. Turn off when coconut oil coats bottom of pan.
2. Using your hands, mix all the ingredients into the beef.
3. Divide into 10 balls of equal size and place in pan as you go.
4. Turn pan to medium heat, cover, and cook for 15-20 minutes rotating the meatballs every 3 or 4 minutes until browned.
I love these! I made them twice now and the first time I didn't cook them in the oil. It makes no difference either way. Really, try them. You'll have them for dinner and you'll hardly be able to wait til the next day for the leftovers.
Wednesday, June 20, 2012
Thursday, May 10, 2012
Burgers on the Grill Season
It's getting warm out! I love it! I love being outside and grilling so I can keep my kitchen fairly clean for once, too! Stuffed burgers are all the rage around here lately so I made my own burger stuffed with cream cheese.. and a few varieties of herbs.
Stuffed Hamburgers
1lb. grass-fed ground beef
about 2 oz. of cream cheese room temperature
5 leaves fresh basil OR
1 T chives OR
any herb of your choice
garlic salt and pepper
1. Separate your pound of ground beef into 4 balls about the same size and mix your cream cheese with the herb of your choice in a small bowl.
2. Split each of your ground beef balls in half. Make very thin hamburger patties out of each half.
3. Sprinkle half of the patties with garlic salt and pepper and then take 1/4 of the cream cheese and herb mixture and spread evenly in the center of the patty.
4. Place your other patty halves on top of the cream cheese patty and attach into a hamburger form.
5. Grill for about 15 minutes on a medium heat grill alternating sides until the burger is not pink in the middle or cooked through.
Enjoy!
Stuffed Hamburgers
1lb. grass-fed ground beef
about 2 oz. of cream cheese room temperature
5 leaves fresh basil OR
1 T chives OR
any herb of your choice
garlic salt and pepper
1. Separate your pound of ground beef into 4 balls about the same size and mix your cream cheese with the herb of your choice in a small bowl.
2. Split each of your ground beef balls in half. Make very thin hamburger patties out of each half.
3. Sprinkle half of the patties with garlic salt and pepper and then take 1/4 of the cream cheese and herb mixture and spread evenly in the center of the patty.
4. Place your other patty halves on top of the cream cheese patty and attach into a hamburger form.
5. Grill for about 15 minutes on a medium heat grill alternating sides until the burger is not pink in the middle or cooked through.
Enjoy!
Friday, March 2, 2012
Coconut Crusted Chicken
This would be awesome with the Butternut Squash and Sweet Potato soup! I wanted some sort of friend chicken after eating different so I tried this out and it's pretty good!
Coconut Crusted Chicken
1-2lb. bonless skinless breasts or thighs
1-2 eggs
1-2 tbs. coconut milk
1/2c. + unsweetened organic coconut
1-2tbs. coconut oil
1. Whisk eggs and coconut milk in a bowl and put the coconut in another bowl.
2. Heat coconut oil on medium heat in a frying or sautee pan.
3. Dip chicken into egg mixture and then dip into the coconut on both sides.
4. Toss in pan to fry until the inside reaches 165 degrees.
Hint of sweet, feel free to add salt and pepper to taste.
Coconut Crusted Chicken
1-2lb. bonless skinless breasts or thighs
1-2 eggs
1-2 tbs. coconut milk
1/2c. + unsweetened organic coconut
1-2tbs. coconut oil
1. Whisk eggs and coconut milk in a bowl and put the coconut in another bowl.
2. Heat coconut oil on medium heat in a frying or sautee pan.
3. Dip chicken into egg mixture and then dip into the coconut on both sides.
4. Toss in pan to fry until the inside reaches 165 degrees.
Hint of sweet, feel free to add salt and pepper to taste.
Creamy Butternut Squash and Sweet Potato Soup
Well, I just started typing out this post and the power went out! I'm glad it didn't stay out otherwise I don't know how I would have finished my meal! This soup is amazing. I could put spice in there to counter balance the sweetness but I like it just how it is. Super simple and tasty crock pot recipe. Make sure you cook some chicken or pork to go with it for protein!
Creamy Butternut Squash and Sweet Potato Soup
4c. butternut squash in 1" cubes (1 large)
4c. sweet potato in 1" cubes (2 large)
1/2c. coconut oil
1/2c. white onion chopped
2.5 - 3c. free range chicken broth (half for later)
1/2tsp.sea salt
1 can of organic coconut milk
1. Peel and cube squash and sweet potatoes.
2. Put all squash, potato, and onion, and coconut oil in the crock pot with half of the chicken broth.
3. Cook on high 4 hours or until tender.
4. When soft, process in a blender until smooth and return to pot.
5. Add rest of broth, salt, and can of coconut milk.
6. Mix and keep warm until ready to serve.
If you want to add some spices, try some cumin and red pepper to taste!
This soup would be awesome with coconut crusted chicken! See my next recipe!
Creamy Butternut Squash and Sweet Potato Soup
4c. butternut squash in 1" cubes (1 large)
4c. sweet potato in 1" cubes (2 large)
1/2c. coconut oil
1/2c. white onion chopped
2.5 - 3c. free range chicken broth (half for later)
1/2tsp.sea salt
1 can of organic coconut milk
1. Peel and cube squash and sweet potatoes.
2. Put all squash, potato, and onion, and coconut oil in the crock pot with half of the chicken broth.
3. Cook on high 4 hours or until tender.
4. When soft, process in a blender until smooth and return to pot.
5. Add rest of broth, salt, and can of coconut milk.
6. Mix and keep warm until ready to serve.
If you want to add some spices, try some cumin and red pepper to taste!
This soup would be awesome with coconut crusted chicken! See my next recipe!
Sunday, January 22, 2012
Desperate for Chocolate!
Since I have to cut out all sugar and most carbs I definitely get cravings. I love chocolate and today it hit me really hard so I made something up in 5 minutes to give myself a little treat and satisfy a craving. Chocolate milk!
Paleo Chocolate Milk
1/2 c. organic full fat coconut milk
1/2 tsp. cocoa powder
1/2 tsp. pure maple syrup or to taste
1. Mix all ingredients well.
2. Split in half and share with spouse.
Makes 2 quarter cup servings.
I used a can of coconut milk I had previously opened and kept in the refrigerator so I put it in the microwave for 30 seconds to soften it up some. It was just sweet enough and had coconut flavor too. I love it!
Paleo Chocolate Milk
1/2 c. organic full fat coconut milk
1/2 tsp. cocoa powder
1/2 tsp. pure maple syrup or to taste
1. Mix all ingredients well.
2. Split in half and share with spouse.
Makes 2 quarter cup servings.
I used a can of coconut milk I had previously opened and kept in the refrigerator so I put it in the microwave for 30 seconds to soften it up some. It was just sweet enough and had coconut flavor too. I love it!
Chicken Noodle-less Soup!
I love making homemade chicken noodle soup, so today, I had to think of something to use instead of noodles because of this healthy eating thing. I decided to try using green cabbage thinly sliced. It just so happened that it worked GREAT!
Chicken Noodle-less Soup
1 32oz. box of organic vegetable broth
1/2 32oz. box of organic chicken broth
4 carrots
2 celery stalks
2lb boneless skinless chick thighs (cut into small pieces)
1/2 onion diced
3 med. sized cloves of garlic
1tsp. sea salt
1/4 tsp. pepper or to taste
1tsp. garlic salt
1/2tsp. rosemary
1/2tsp. thyme
1/2tsp. basil
2 bay leaves
1/3 head of cabbage thinly sliced
1. Mix all ingredients except cabbage into crock pot and cook on low for 5-6 hours.
2. After 5-6 hours remove bay leaves and add sliced cabbage and let soften for 15 minutes.
My husband and I both loved this soup! Freezing some and having a bowl for leftovers tomorrow!
Chicken Noodle-less Soup
1 32oz. box of organic vegetable broth
1/2 32oz. box of organic chicken broth
4 carrots
2 celery stalks
2lb boneless skinless chick thighs (cut into small pieces)
1/2 onion diced
3 med. sized cloves of garlic
1tsp. sea salt
1/4 tsp. pepper or to taste
1tsp. garlic salt
1/2tsp. rosemary
1/2tsp. thyme
1/2tsp. basil
2 bay leaves
1/3 head of cabbage thinly sliced
1. Mix all ingredients except cabbage into crock pot and cook on low for 5-6 hours.
2. After 5-6 hours remove bay leaves and add sliced cabbage and let soften for 15 minutes.
Monday, January 16, 2012
Breakfast Quinoa
So, with this new lifestyle you eat a lot of protein but you don't want to keep eating the same things everyday. We've been having eggs very often so I thought I'd create a breakfast quinoa. Quinoa (keen-wah) is a grain that is high protein and can be found in the health food isle of your grocery store or ordered from Amazon. I have two different versions because I made mine differently than my husband's.
Quinoa
1c. Quinoa
2c. Water
1tsp. vanilla extract
1. Bring all to a boil and reduce to a simmer for about 15 minutes until all the liquid is absorbed.
Makes about 3 bowls of quinoa.
For one bowl of Banana Breakfast Quinoa:
1c. cooked quinoa
1/2 large banana
small handful of sliced almonds
a pinch or two of cinnamon
and drizzle some pure maple syrup over the top
1. Mix all of the above and enjoy.
For one bowl of Blueberry Breakfast Quinoa:
1c. cooked quinoa
1/4c. fresh blueberries
small handful of sliced almonds
a pinch or two of cinnamon
and drizzle some honey over the top
1. Mix all the ingredients and enjoy.
I loved my banana one. So good! I'll definitely have this again!
If you'd like more information on our healthier lifestyle you may take classes in person or online by visiting www.getbetterwellness.com. If you want to lose weight, you will! Check it out!
Quinoa
1c. Quinoa
2c. Water
1tsp. vanilla extract
1. Bring all to a boil and reduce to a simmer for about 15 minutes until all the liquid is absorbed.
Makes about 3 bowls of quinoa.
For one bowl of Banana Breakfast Quinoa:
1c. cooked quinoa
1/2 large banana
small handful of sliced almonds
a pinch or two of cinnamon
and drizzle some pure maple syrup over the top
1. Mix all of the above and enjoy.
For one bowl of Blueberry Breakfast Quinoa:
1c. cooked quinoa
1/4c. fresh blueberries
small handful of sliced almonds
a pinch or two of cinnamon
and drizzle some honey over the top
1. Mix all the ingredients and enjoy.
I loved my banana one. So good! I'll definitely have this again!
If you'd like more information on our healthier lifestyle you may take classes in person or online by visiting www.getbetterwellness.com. If you want to lose weight, you will! Check it out!
New Food Lifestyle, New Recipes
Ok, I had a tragic occurrence happen November 1st and then the holidays arrived and well... you know how that goes. My husband and I changed our food lifestyle this week and with it comes creating new meals. We no longer eat refined carbohydrates, any artificial colors, flavors, or, for the next three weeks, gluten, dairy, soy, peanuts, or sugar. This means we drink water and eat meat, fruits, veggies, beans, and once a week, some rice pasta or quinoa. I have two new recipes to share the first is a Garlic Ginger Honey stir-fry.
Garlic Ginger Honey Stir-fry
1 tablespoon cooking oil (cocunut best and grapeseed 2nd)
2 boneless skinless chicken breasts in 1" pieces
2 big cloves of garlic
a few pieces of fresh ginger shaved off the root
1/4c. soy sauce alternative (aminos)
1/8c. pure honey
1/2 a bunch of green onions
1 handful of peapods
2 handfuls of celery pieces
1 handful of sliced carrots
1 handful of purple cabbage slices
2 large handfuls of fresh baby spinach
bean sprouts
some broccoli
(may also use other veggies such as zucchini, cauliflower, asparagus, etc.)
Season with a pinch or two of garlic powder and ground ginger
toss in some sesame seeds if you'd like
1. Heat your oil in a wok after it's warmed up you make turn off while you get all your veggies and chicken cut.
2. Throw all meat in and then all your veggies, except spinach, on top. Turn heat to medium high.
3. Add liquid aminos (soy sauce alternative) and honey.
4. Stir-fry until chicken is cooked and veggies are tender adding some garlic powder and ground ginger.
5. Toss in spinach and toss until softened.
Makes 2 servings
This is not meant to be served over rice. We are avoiding the carbs but you may use rice if you like.
If you'd like more information on our healthier lifestyle you may take classes in person or online by visiting www.getbetterwellness.com. If you want to lose weight, you will! Check it out!
Garlic Ginger Honey Stir-fry
1 tablespoon cooking oil (cocunut best and grapeseed 2nd)
2 boneless skinless chicken breasts in 1" pieces
2 big cloves of garlic
a few pieces of fresh ginger shaved off the root
1/4c. soy sauce alternative (aminos)
1/8c. pure honey
1/2 a bunch of green onions
1 handful of peapods
2 handfuls of celery pieces
1 handful of sliced carrots
1 handful of purple cabbage slices
2 large handfuls of fresh baby spinach
bean sprouts
some broccoli
(may also use other veggies such as zucchini, cauliflower, asparagus, etc.)
Season with a pinch or two of garlic powder and ground ginger
toss in some sesame seeds if you'd like
1. Heat your oil in a wok after it's warmed up you make turn off while you get all your veggies and chicken cut.
2. Throw all meat in and then all your veggies, except spinach, on top. Turn heat to medium high.
3. Add liquid aminos (soy sauce alternative) and honey.
4. Stir-fry until chicken is cooked and veggies are tender adding some garlic powder and ground ginger.
5. Toss in spinach and toss until softened.
Makes 2 servings
This is not meant to be served over rice. We are avoiding the carbs but you may use rice if you like.
If you'd like more information on our healthier lifestyle you may take classes in person or online by visiting www.getbetterwellness.com. If you want to lose weight, you will! Check it out!
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