Thursday, February 6, 2014

Throwback Day 4

I have done a chicken, pizza and spaghetti recipe so far. I decided to go with BBQ & turkey today to mix it up a little. These would go great with a side salad or any veggie of your choice!!

Hope you enjoy :)

Twice Baked BBQ Turkey Sweet Potatoes 

What you need: 
-2 large sweet potatoes 
-1lb ground turkey 
-1 onion 
-3-4 garlic cloves
-Spices to your liking. I used red pepper flakes, oregano, salt, pepper and a little chipotle seasoning 

This is a fairly easy recipe. First- cut your sweet potatoes in half lengthwise and throw them in the oven which should be set to about 400-425 degrees. Let these cook until while you make your turkey.

For the turkey:
Add some olive oil to a pan and cook the onions for about 3 minutes. Add your chopped garlic and then your turkey. Cook your turkey until cooked all the way through and add spices.

After about 30 min (my oven takes longer than all other ovens) your potatoes should be mushy enough so you can spoon the insides out very carefully. Be sure not to tear the skin or you will not be able to fill them. Take the insides and add it to the turkey mixture. Take scoops of the mixture and add it to the skins then cook for about 5 minutes until the tops are hardened. We added BBQ sauce to the tops and really enjoyed these.

Wednesday, February 5, 2014

Throwback Day 3

Being pregnant makes me crave so many things that are bad for me. I lied- being pregnant has something to do with it but I ALWAYS crave things that are bad for me when I give in and have too much sugar or eat unhealthy. Last night for dinner I had a huge slice of delicious pizza but now I am paying for it today- I have felt groggy, my stomach is killin me and I just feel gross. SO I decided to post an old Paleo Pizza recipe from a couple years back. This will serve to remind me when I am craving that pizza there is a better option out there that tastes just as delicious but does require effort.


For this recipe you will need: 
Almond flour 
baking soda 
baking powder 
Arrowroot flour 
pizza sauce
and toppings of your choice; I used: 

The "dough" is pretty tough to make and it took me a couple times to get it but this is what ended up working the best:
1 1/2 cups almond flour
1/2 tsp baking powder and baking soda
1/4 cup arrowroot flour

I added all the ingredients together in a bowl and mixed. The desired consistency is a little bit runny-I had to keep adding water until it felt 'right'. 

I used this much per TWO individual pizzas- and I ended up making 4 pizzas. The only reason I did it this way was because I wasn't sure what the right measurements would be, so after I found out the above one worked, I just made that again. I would suggest doubling that recipe if you want to make 4 individual pizzas at once.

***Optional: I also added some garlic powder to the dough for extra taste.

I then got a pan and coated it with coconut oil (about 1/2-1 tablespoon). I poured half the mixture into the pan. I swirled the pan in circles in order to make the dough form a circle. I took the pan off the medium heat while adding the dough and added it back once I had a circle I liked. After making one circle I set it aside on a baking pan.

After making the doughs I placed them aside on a baking pan. I sauteed the pancetta with about 4 cloves of garlic (chopped up) and let it cook until the pancetta was crispy. I then added sauce to all 4 pizzas and added the pancetta, then the onions, the chicken, then basil, then pepperoni, then mushrooms and olives for Matt's pizzas (I don't like mushrooms and olives).  I used Applegate Pepperoni- it was the closet I could find to Paleo.

 To finish up I threw the pizzas in the oven at about 350 degrees for 10-15 minutes- then served and enjoyed!! 

Tuesday, February 4, 2014

Throwback Day 2

Throwback Day 2! I wanted to re-post these because I think once we have kids running around these would be awesome for lunches. My friend Brooke was telling me about a video she watched on how McDonald's makes their chicken nuggets- and basically it is a pink slime that they make into nuggets and cook. GROSS. I would much rather throw these together and have my kiddos eat them with some BBQ or honey mustard dipping sauce. 

Hope you enjoy! 

"Paleo Chicken Tenders" 

For this recipe you need: 
3 large boneless skinless chicken breasts 
3 cups almond flour 
3/4 cup arrowroot flour 
3 eggs 
coconut oil 
garlic salt 

This recipe is actually pretty easy but kind of messy. Here is what you do in some steps. Begin by preheating your oven to 350. 

Step 1: Set up 4 'stations'- the chicken cut into tenders,  a bowl with the 3 eggs whisked together, a plate with the arrowroot flour and a plate with half the almond flour. 
In the almond flour I added some garlic salt and some pepper to taste. 

Step 2: Get a pan and melt some coconut oil on medium heat. Then TURN off the heat and let the oil sit. I did not do this at first and tried to brown the tenders in sets of 3 or 4- but the leftover almond flour burned and it became a mess. 

Step 3: Then dip a tender in egg, then the arrowroot, then the egg, then the almond flour and set it in the pan. Continue this until the pan is full. Then turn on the heat and brown the chicken on both sides (about a minute each side). Once a tender is browned place it in an oven safe dish. 
Step 4: Repeat. I also switched up the dipping a bit just to experiment. I dipped some in the egg, then arrowroot, then almond and some in the arrowroot, then egg, then almond. 

Once all my tenders were done I stuck them in the oven, cleaned my counter and cut the stems off the brussel sprouts. Then I quartered them, put them in an oven safe dish, mixed them in the oil and added salt, pepper and a little garlic powder. This took around 10-15 min, then I added the brussel sprouts to the oven. 

I cooked the chicken for about 30-45 minutes and the sprouts cooked for about 15-20 minutes. I know, I know, I should have watched the clock better. Just wait until the sprouts brown, and until you can cut a chicken tender in half and the juices run clear and it is white inside. We dipped them in BBQ sauce and they were awesome!! Just what we needed after a two-a-day. 

Monday, February 3, 2014

Throwback Week

This week I have decided to post one of my favorite recipes every day! I am feeling extra tired and will be busy with doTERRA for the next few days so my dinners will be quick or from my freezer.

So let's go back to some of my favorites :)

We will kick off Throwback Week with an oldie but a goodie.

 "Spaghetti Squash Heaven". 

For this recipe you will need: 
-3 hot italian chicken sausages 
-1 onion 
-1 bag of spinach 
-1 can of quartered artichokes 
-1 small can halved olives
-1 jar of sundried tomatoes 
-1 jar of Arrabiatta Tomato Sauce (we used one with less than 5 ingredients that is Paleo) 
-1 pack of cherry tomatoes 
-1 pack of mushrooms 
-5 cloves of garlic 
-2 spaghetti squashes 
-A few sprigs of fresh parsley 
-Garlic salt 

So for this recipe I began by cutting the squash- adding some olive oil and sticking them in oven at 400 degrees. Then I started cooking the sausage- I just filled the pan up with a little bit of water. While the sausage was cooking I chopped the garlic, onions and mushrooms.


 After the sausage cooked I cut up the sausage and then added the onion and garlic to the leftover oil from the sausages.  I let the onions soften a bit and then I added the spinach. Then I added the mushrooms, the artichoke, the mushrooms and the olives. After that Matt took out the squash (after about 30 min) let it cool and made it into spaghetti. Then I added about 1/4 of the sauce into the mixture, along with all my spices and let it simmer while the squash was cooling down.  We ended up accidentally making A TON! I think this could feed a family of 7! But instead it will be feeding us for a few days! 

The final product! I just poured the veggie/sausage mixture on top of the squash and we LOVED this! 

Blog Design by Caked Designs