Rainy days make me want to cook all day!
Being a mom of 2 littles, I can’t just drop everything and head out to Whole Foods for an hour gathering unnecessary (and expensive) ingredients like I used to.
But I can still enjoy cooking and make something delicious with just a few yummy ingredients.
Once I’ve decided that no matter how much I bribe him, my toddler isn’t going to eat this, I can actually prepare it the way I want with as many spices as I’d like!
This is one of my favorite things to make last minute during a rainy day, snow day, or day I’m feeling extra puffy and want to eat something healthy AND savory.
Here’s what I use:
- Ground turkey
- Onion (yellow or purple)
- Green pepper
- Fresh garlic
- Olive oil
- Diced tomatoes with green chili
- Salsa (any typical red salsa will do)
- White chili beans
- Kidney beans
- Cumin, Cayenne Pepper, chili powder, ground black pepper, a little salt
I start with a big pot and add about 3 Tbs. olive oil over medium high heat.
Add chopped onion, green pepper and garlic to sauté and soften.
Add seasonings and allow to simmer.
Add ground turkey, breaking up and allow to begin to brown.
Stir in un-drained tomatoes and chili’s. Mix together.
Add un-drained white chili beans and drained kidney beans. Stir and simmer.
Finally add a little salsa and keep on low heat until turkey is completely cooked through (about 30 min).
*Tip* I had 2 fresh (uncooked) ears of corn that needed to be used up so I cut the corn off the cob and added it to the chili, something I’ve never done before, but will continue doing because it added a nice sweetness to the spice!
In the spirit of St. Patty’s day this past week, I decided to make a shepherd’s pie. I didn’t have any ground lamb, as traditionally used in the Irish recipe, but I did have ground turkey, so I went with it. Cutting back on the calories and fat isn’t a bad thing!
Here’s what I did:
- 1 lb. Ground Turkey Meat
- 1 Tbs. Grape Seed Oil (or olive oil)
- 2 Carrots
- 1/4 Yellow Onion
- 1/2 Cup Beef Broth
- 1 Tbs. Worcestershire Sauce
- 1 tsp. Salt
- 1/2 tsp. Parsley
- 1/4 tsp. Thyme
- 4 Russet Potatoes
- Almond Milk (or regular milk)
- S&P to taste
Preheat oven to 375.
In a medium-sized pot (on medium heat), I poured the oil and allowed it to heat a bit while I chopped my onion and carrot. I added those to the oil and allowed them to soften while I got the rest of the ingredients ready. I added the thyme and parsley and mixed together.
In a separate pot, I began heating salted water to cook the potatoes. I washed, peeled and chopped the potatoes and added them to the boiling pot of water.
Once the carrot and onion mixture had begun to soften, I added the ground turkey and mashed down with a fork, mixing all the ingredients together. I added the 1 tsp. of salt, Worcestershire sauce, covered, and allowed to cook together for about 5 minutes. I stirred the mixture and added the beef broth, covered again and allowed the turkey to brown completely, stirring a couple more times and removing from heat.
Once the potatoes could be punctured with a fork, I drained and moved them to my mixing bowl. I added some butter (about 1/4 Cup, give or take) and about 1/2 Cup almond milk. I beat with a hand mixer and added salt and pepper to taste. (Feel free to add more butter/milk to your liking).
In a glass pie pan, I poured the meat mixture evenly as my base coat. I then scooped the mashed potatoes into dollops on top and then evenly spread to the edges.
I baked the pie for about 15 minutes, just until the mashed potatoes began to get a little crisp along the edges of the pan.
Slainte and ENJOY!!!
Lord knows I love making something myself, if I can! In my opinion, homemade is always better! You know exactly what you’re putting on and in your body when you create something yourself.
I also love saving a buck! Some sugar scrubs, ESPECIALLY organic scrubs, can cost a small fortune. I feel like when the “all natural” or “organic” labels are put on a product, the distributor can jack the price up as much as they want and people will buy it because if we’re going to get something, we may as well get the best product we can, right? UNLESS we can make it ourselves!!
This simple scrub was made with all products I had in my cabinets and closets.
Here’s what I did:
Equal parts sugar and coconut oil and 1/2 part apricot oil. I added a few drops of organic lavender essential oil and a few buds of fresh lavender.
I brought the jar into the shower with me and scooped out a spoon-full for each large body part, exfoliated my body and let the excess wash off. The oil blend left behind was SO fresh and luxurious and my skin felt so smooth and soft after the shower!
Homemade sugar scrubs are the healthiest way to remove dead skin cells, dirt, other products, pollutants, and clogged pores all over your body!! Enjoy this “recipe” and feel soft, smooth skin with therapeutic aromas:)
Do you love cereals and granola but worry about the sugar content and other additives? Try this SUPER easy recipe and trust that you’re consuming delicious, natural ingredients without the preservatives or additives.
This granola was SO easy to make and probably the best I’ve ever had. I have enjoyed it for breakfast and as an after-dinner snack, both with unsweetened almond milk (you could also use regular milk or yogurt).
Here’s what I did (in approximation):
- 2 Cups Organic, Old Fashioned Rolled Oats
- 1/4 Cup Melted Coconut Oil
- 1/4 Cup Grape Seed Oil
- 1/4 Cup Raw Honey
- 1/3 Cup Dried Cranberries (unsweetened)
- 1/2 Cup Mixed Nuts (almonds, walnuts, pistachios and pumpkin seeds)
- Sprinkle Cinnamon (to your liking)
I preheated oven to 300. In a mixing bowl, combine oats, coconut oil, grape seed oil and honey. Mix together well, you want the oats to be completely coated but not drenched. Sprinkle a little cinnamon, add the mixed nuts and mix together once more.
Spread this mixture out on a baking sheet and bake at 300 degrees (mixing a couple times) for 20 minutes. Lower heat to 250 degrees and bake for another 10 minutes, mixing again in between (you don’t want the granola to burn or cook unevenly).
Remove from oven and pour the dried cranberries on top. Mix together and allow granola to cool completely before eating.
*Tip* You can use any nuts you want, bake them the same way I did. You can use any dried fruit you want, just add it at the end the way I did when the granola is out of the oven but still warm.
*Skin-care tip* Oats are great for many skin conditions! Ever heard of an oatmeal bath? Known to sooth and calm the skin, lower blood sugar levels and prevent heart disease, oats are good for the inside out! Healthy skin starts within!
Are you ever in the mood for Thai food but don’t feel like leaving the house? Maybe you don’t know all the ingredients that the restaurant is putting in your food and that bothers you! Well, here you go!
Here’s what I did:
- 2 lbs. Boneless, skinless chicken breast
- 1 Cup Unsweetened Coconut Milk
- 3 Tbs. Red Curry Paste
- 1 Tbs. Curry Powder
- 1 1/2 Tbs. Fresh Chopped Ginger
- 1 Diced Garlic Clove
- 1/4 Cup Fish Sauce
- S&P To Taste
- Dash Cayenne Pepper (to your liking)
- Fresh, Steamed Broccoli (about 1 cup with stems removed)
- 1/2 Cup Steamed Edamame
- Brown Rice or Riced Cauliflower
- Grape Seed Oil (about 1/2 Tbs.)
- Fresh Sliced Mango and Cilantro to garnish
I sliced my chicken into short strips and heated them over high heat in a skillet with the oil. I seasoned with salt and pepper, added the ginger, mixed together and allowed to cook about 1/2 way through.
In a small mixing bowl, I combined the coconut milk, curry paste, curry powder and fish sauce (I actually used a little less than the full 1/4 cup, I filled it about 3/4 of the way to 1/4 cup, if that makes sense).
I poured the mixture over the chicken, covered and reduced heat to medium/low. In my steamer, I steamed the broccoli, then the edamame. After about 15 minutes, I added them to the chicken, covered again and allowed to cook for another 10 minutes or so.
I served this dish over brown rice (gluten-free) but you can also use riced cauliflower (paleo) and sliced mango, which really complimented the flavors. Enjoy with a glass or 3 of Medaloni Cellars Sauvignon Blanc! (If you prefer red with this dish, I’d suggest a Pinot Noir)
*Skin-care tip* Tumeric is found in curry. Tumeric is essential in anti-inflammatory issues and is great at healing acne and even psoriasis!
This dish is so savory and satisfying, I absolutely recommend making this for yourself, family and friends! I served mine over pureed zucchini and avocado.
Here’s what I did:
- 2 lbs Boneless, skinless chicken breast
- Marsala Wine
- S&P to taste
- Almond Meal
- Arrow Root
- Grape Seed Oil
- Dried Parlsley
- Sliced button mushrooms
In a large skillet, heat about 1 Tbs. grape seed oil over medium/low heat. Dice about 1 large garlic clove and add to oil.
In a bowl, beat 2 eggs. In another bowl, combine 1 part arrow root and 2 parts almond meal (I had to add some to finish coating the chicken, I used about 1 cup almond meal and 1/2 cup arrow root). Slice the chicken breasts in half (so they’re thinner), dip in egg wash and roll in flour mixture. Place each breast in the skillet evenly.
Sprinkle parsley, salt and pepper and once the chicken begins to cook on the edges, flip over and repeat. Pour the marsala wine over everything, enough to come up to the chicken but not cover it.
Dice 1/2 yellow onion and add to the chicken. Add about 12 ounces of sliced mushrooms, cover and allow to simmer for about 25-30 minutes.
For Zucchini mash: 1 large zucchini, 1/2 avocado.
Slice one large zucchini down the center the long way, turn each half on it’s side and slice once more, each. Cut into small cubed pieces and add to a small skillet heated with a little grape seed oil. Cover and allow to cook for about 5 minutes over medium heat, or until you can puncture with a fork. Add the zucchini and avocado to your food processor (leaving an opening on the top so heat can escape). Blend until completely smooth.
Serve your marsala over the zucchini mash! Enjoy!! I had Old Moon Zinfandel with this dish.
Ok, so eating healthy can sometimes be a challenge, am I right? Sometimes you just want the yummy, buttery dish that your grandma used to make or that they served at your favorite Italian restaurant…WELL, you’re welcome in advance because not only is this dish Paleo, Gluten-Free, AND healthy, but it is DELICIOUS! My very picky husband inhaled it and didn’t even ask if it was paleo or gluten-free.
Here’s what I did:
- Almond Meal
- Arrow Root
- Marinated Artichoke Hearts
- Lemon Juice (and fresh slices)
- Chicken Breast (boneless, skinless. I used about 2 1/2 breasts)
- Grape Seed Oil
- S&P to taste
In a small mixing bowl, beat 2 eggs. In another, combine 2 parts almond meal and 1 part arrow root. Mix together with a fork.
In a large skillet, pour a small amount of oil over medium heat. Cut your chicken breasts down the center so they’re more thin, (you might even want to cut twice, depending on how thick they are). Mince some fresh garlic cloves (I used 1, large) and place in the skillet (careful not to burn).
Coat each piece of chicken in the egg and then roll in the almond meal mixture until completely coated and place in the skillet. Once all the chicken is in the skillet, allow to heat until the edges begin to cook through and squeeze some fresh lemon over everything (I like a lot of lemon, so I used 2 lemons). Sprinkle some salt and pepper to taste. Flip the chicken over and repeat.
Once the chicken is about 1/2 way cooked, pour your marinated artichoke hearts, juice included, over everything and add some capers (I used 3/4 of a 12 oz. jar of artichoke hearts and about 2 Tbs. of capers). Slice some lemon and place them on top.
Take about 1 Tbs. butter and cut into small pieces, place in between chicken. Reduce heat to low/medium/low, cover and allow to simmer for about 25 minutes.
I served this over steamed/mashed cauliflower with Napa River Chardonnay!
This is THE MOST moist and delicious paleo bread I’ve had yet! I made it on a whim and was absolutely amazed at how good it was…Here’s what I did:
- 3 Ripe Bananas
- 4 Eggs
- 1 tsp. Baking Powder
- 1 tsp. Vanilla
- 1/4 tsp. Salt
- 4 Tbs. Honey
- 1 Cup Almond Meal
- 1/2 Cup Coconut Flour
- 1/4 Cup Arrow Root
- Palm Shortening to grease pan
Preheat oven to 350 degrees and grease the bread/loaf pan with palm shortening.
In my food processor, I put the bananas, eggs, vanilla and honey and blended until smooth. I transferred the mixture into a medium-sized bowl and added all remaining ingredients and ,mixed well. I poured the batter into my loaf pan and baked for 45 minutes.
Remove, allow to cool slightly and slice. Enjoy warm with a cup of coffee:)
These are THE YUMMIEST muffins ever!! I got the great idea from “Eat Drink Paleo”
I made a few modifications, but didn’t use their topping recipe at all. I wanted something creamy and less sweet, so I made the paleo frosting, which is SO good and makes these muffins a real treat for dessert or with a cup of coffee in the morning (I did both:)
- Palm Shortening to grease the muffin tins
- 1/2 Cup Water (to soften figs)
- 6 ounces of dried figs (about 3/4 cup or 10-12 figs)
- 1 1/2 Ripe Banana
- 3 Tbs. Coconut Flour
- 2 Eggs
- 1 Tbs. Vanilla Extract
- 1/2 tsp. Baking Powder
Preheat oven to 365. Grease your muffin tins with the palm shortening. Cut the little stems off of the figs and put them in a small pan with the water. Heat on medium until they begin to enlarge and soften while you prepare the rest of your ingredients (stir occasionally).
In your food processor, combine the eggs, bananas, coconut flour, vanilla and baking powder. Blend on high until completely smooth. Remove the figs from the heat, take them out of the water and add to the other mixture in the food processor. Pulse on high again a few times until the figs are blended evenly in the batter.
Pour the batter in 6 of the cupcake holders (I add water in the empty holders). Bake for 22 minutes and allow to cool.
- 1/2 Cup Palm Shortening
- 1/4 Cup Honey
- 1 tsp. Vanilla Extract
- 2 Tbs. Arrowroot Powder
- 2 Tbs. Coconut Flour
- 1/8th tsp. Salt (I used pink Himalayan sea salt)
- 2 Tbs. Melted Coconut Oil
- 2 tsp. Cashew Milk
In your mixing bowl, combine all ingredients except for the coconut oil and cashew milk. Blend on high speed until the batter becomes thick, like frosting. Turn the mixer to low and slowly add the coconut oil and cashew milk until blended completely.
Once the muffins have cooled a little bit (you don’t want the frosting to melt off) lather your preferred amount of frosting on each.
If you want to get REAL crazy in the morning, enjoy these with a mimosa, minus the O.J.
Ok, so this was SO delicious and again, one of my “just throw some in there” kind of recipe, but I’ll tell you what I did:
- l lb. Lean Ground Turkey Meat
- 1/2 Yellow Onion
- 3 Cloves Garlic
- 1/2 Jalapeno (with seeds)
- 1/2 Cherry Chili Pepper (with seeds)
- 1/2 Chili Pepper (with seeds)
- 1 Green Bell Pepper
- Chili Powder
- Smoked Paprika
- Grape Seed Oil or Olive Oil)
- 15 oz. Can Garbonzo Beans (un-drained)
- 15 oz. Can Kidney Beans (un-drained)
- 7.5 ounces Cannellini Beans (drained)
- 2 (14 oz.) Cans Diced Tomatoes (un-drained)
I started with a large soup pot on medium heat and added a little oil. I chopped my onion and allowed it to cook for about 2-3 minutes and then added the chopped garlic cloves. After a few minutes, while stirring occasionally so the garlic didn’t burn, added the chopped peppers (green, jalapeno and both chili peppers) and allowed them all to cook for a few minutes. I then added the turkey meat and broke it all apart. I let that cook, mixing occasionally until the meat was almost all brown. I added my seasonings, mixed and let the turkey brown with all the flavors. I then added all the beans and tomatoes, mixed, covered and lowered the heat down to a simmer. I let this all cook together for about a half hour and topped with a little shredded cheddar cheese and sprig of cilantro!
I enjoyed this chili with a couple glasses of Jacob’s Creek Shiraz, which went perfectly!
Yes, the bottle is now empty.