Fall is here and so are all of the root vegetables in season! Cinnamon Roasted Butternut Squash is great as a side... but now just add those leftovers to your green salad for a warm and fully flavorful and delicious meal. Get the recipe!Read More
I love these easy turkey meatballs - the flavor is amazing and you can make extras to either keep in the fridge or freeze and re-heat later! The tzaziki sauce is the perfect compliment from savory greek meatballs with a hint of sweet zest to drizzle on top!Read More
This is one of our favorite vegetarian dishes at home because it's so full of flavor and it's really just a ton of fiber rich veggies along with plant-based protein!Read More
This recipe is for your crazy weeknights when you literally only can do the "dump food and cook" kind of recipe. The blend of basil, olive oil and pine nuts gives a refreshing and new flavor to your plate for a winning meal!Read More
An amazing medley of spiraled zucchini pasta topped with sundried tomatoes, artichokes, capers, mushrooms and bedazzled with amazing nutritional properties (contains manganese, potassium, fiber all good for healthy blood vessels and an active metabolism).Read More
Mushrooms are one of those special veggies I feel like we sometimes forget about.. but they are SO tasty and oozing with good nutrition for the immune system and cancer fighting benefits so let's spruce up some dishes with their wonderful powers! Quinoa is first of all a complete protein, so this can be a meal served all on its own for dinner, or can accompany a larger meal and be served as a nutrient rich side. In regards to the powerful benefits of mushrooms, research has shown specific compounds to have medicinal properties relating to cardiovascular health and it's anti-carcinogenic properties to help prevent, reduce and stop cancerous cells. Mushrooms are a staple in asian cuisine and have been used for thousands of years in ancient traditional Chinese and Eastern medicine. Get a spoonful of the nutritious benefits and a tasty new side to add to the menu!
Sautéed Sage Mushroom Quinoa
SERVES: 10-12 cups
- 3-4 cups mushrooms (variety of white button, shiitake, maitake), washed and sliced
- 8 cups cooked quinoa (cook 1, 1 Lb. Package)
- 2-3 Tablespoons Dried Thyme (or 4-5 Sprigs)
- 2-3 cloves Garlic
- 1 Shallot, sliced fine
- Olive Oil
- 1/4 cup chicken/vegetable broth
- 2 cup Fresh Parsley
- 2 cup Fresh Cilantro
- 2-4 Tbsp Nutritional Yeast
- COOK QUINOA. First cook your Quinoa (I used low-sodium chicken broth to give it extra flavor).
- WASH & PREP INGREDIENTS. Wash your mushrooms and herbs, slice the mushroom and roughly chop the herbs and put to the side. Mince your garlic and slice the shallot.
- COOK MUSHROOMS. In a large saucepan over medium heat, add 1-2 Tbsp olive oil, chopped shallot, garlic and thyme and stir for about 2-5 minutes. Add mushrooms and continue to stir 5 minutes. Add 1/4 cup chicken broth and cover on a simmer for another 5 minutes until mushrooms are slightly soft. Season with salt/pepper to taste.
- COMBINE. Add mushrooms to cooked quinoa, toss in the fresh parsley and cilantro. Add salt/pepper and nutritional yeast to taste.
- SERVE & ENJOY!
NOTE: This make for a perfect MEAL or can be used as a side. I made a huge batch of this to last throughout the week - makes for easy grab and go meals and snacks! Just pack in tupperware and keep for up to 1 week in the fridge!
Are you looking for a way to get creative in finding new ways to get vegetables to the plate? Sometimes you just have to think outside of the box! CREATIVITY. I see meal time as a game, how can I rid the processed junk in typical American meals and twist them to be more tasty, flavorful, and packed with nutritious benefits!
Try these AMAZING BUN – LESS Burger ideas to get you started!
BURGERS Animal products whether beef, lamb, chicken or poultry are a great source of protein, iron, Zinc and B vitamins… but it’s all in the product that your choosing! I am NOT talking about the processed stuff from cattle who were fed on grain, had poor living conditions, and were pumped with hormones.. not to mention the chemicals added after the slaughter! That stuff is NOT good for you. Some chemicals used in the US are even banned in other countries like ractopamine… is this safe? So what to do....
CHOOSING THE “MEAT”
I rarely eat meat (maybe 1-2x/month), for others once a week may be more realistic. So what should you choose for burgers? Choose 100% Grass-Fed Beef/Lamb/Turkey (aim for 90% Lean, but if it is local, organic & Grass-Fed to be honest, the “lean” may not be as crucial… it’s when we purchase the conventional meat products when you should pay attention to “extra lean” cuts. I dare you, just once, buy the little pricier option at the store and I guarantee you will taste the difference! (When purchasing meat at the counter, compare grass-fed cuts to conventional cuts… see the light vs. dark color? See the marbling (white swirls of fat dispersed)… hmmm… I think I know what one I would choose! Rich red color, 100% Grass Fed Organic for me please! =)
- 1 Lb. 100% Grass-Fed, hormone and antibiotic free, local, organic Beef/Lamb
- 1/2 c chopped yellow onion
- 2 Tbs Fresh Thyme
- 1 Tbs Dried Oregano *(Organic is best for dried herbs as dried spices are usually subjected to irradiation in the processing)
- 1 Tbs Dried Basil *Organic
Directions: Mix all ingredients in bowl, form 4 patties. Drizzle 1 Tbs unrefined organic coconut oil in frying pan (or use a grill) and cook burgers to medium done-ness (should be just slightly pink in the middle)
TRY OUT ONE OF THESE AWESOME BUN-"LESS" OPTIONS:
- POTATO PANCAKE “BUN”
- BOSTON BIBB LETTUCE “BUN”
- PORTOBELLO MUSHROOM CAPS
Ok go try! And don’t forget to add a fresh heirloom summer tomato and sliced avocado to your beautiful bunless burger! Go ahead take a big BITE!=)
Love to hear what you like to do for a “bunless” grain-free burger and what has worked/doesn’t work for you?
POTATO PANCAKE I promise these were AMAZING and totally held up.. I was shocked! Thank you to one of my favorite Paleo cookbooks Practical Paleo by Diane Sanfillipo. I had the guys at the dinner table try it and they approved full thumbs up!
Potato Pancake Recipe
- 3 eggs
- 2 tsp coconut flour
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 2 cups shredded sweet potatoes
- Coconut oil for pan frying
Directions:Medium sized bowl beat eggs with coconut flour and spices. Mix in shredded sweet potatoes (use food processor/vitamix/very finely chop) until well combined. Spoon onto skillet and cook about 2-3 min per side. (Recipe from Practical Paleo)
LETTUCE “BUN”– USE BOSTON BIBB LETTUCE *** I have tried many lettuce wraps with Romaine or Kale, but Boston Bibb Lettuce Caps definitely hold up the best!! Use the larger outside leaves to hold your burger up for big bites! =)
PORTOBELLA MUSHROOM CAPS I haven’t made these yet but am dying to try… Grill or bake large portobella mushroom caps at 350 F for about 10 minutes before using for these burgers!
Looking for the perfect Meal Prep Recipe?! This stores GREAT in the freezer, and packs perfectly in a thermos, mason jar to take to work for on the go. I love sipping my hearty chili on a cold day, for a Football Seasonal Tailgate, to serve when I have company over, to make meal planning easy for the week and to use as post-workout fuel. Remember, you can use this as a full meal as is, or have just 1/4 cup as a little snack in the day! You get the full effects of iron, protein, and amino acids. Double the batch if you want to store more in the freezer... Enjoy!!
EASY & TASTY
GRASS-FED BEEF & LOTSA VEGGIE CHILI
SERVES: 10 CUPS (PERFECT FOR MEAL PREP)
- 1 Lb. Grass-Fed Beef
- 1 Yellow Onion, Chopped
- 1-2 Large Carrots, Chopped
- 3 Stalks Celery, Chopped
- 1 Lb. White Button Mushrooms, Chopped
- 3 cans tomatoes (or 5-6 Large Tomatoes washed and chopped)
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- 1 Small Handful Fresh Parsley, Chopped
- 1/4 cup Franks Red Hot Sauce
- Salt/Pepper to taste
- COOK BEEF: In a large saucepan cook beef until brown on all sides (break it up with your spatula while it cooks, so there is not just 1 block of beef).
- CHOP VEGGIES: Add carrot, celery, mushrooms to a food processor and pulse a few times (takes 30 seconds and all your veggies are chopped!)
- SAUTE ONION: While the beef is cooking, in a separate large stock pot, sauté your chopped onion for 2 minutes on medium heat.
- ADD VEG: Add your chopped mushrooms, carrots, celery and spices and cook for 2-3 minutes.
- ADD TOMATOES: Add your 2-3 cans of tomatoes or chopped whole tomatoes.
- ADD BEEF: Add the beef that has been cooking on your side.
- ADD HOT SAUCE: Add 1/4 cup (or as much as you want) of Franks Red Hot Sauce. Stir everything together and bring to a low simmer. Let sit for 2-4 hours to allow flavors to marinate. Option to add 1-2 cups beef broth for more liquid chili. Garnish with fresh parsley
***OPTION TO ADD ALL INGREDIENTS TO A CROCKPOT AND COOK ON LOW HEAT 4-6 HOURS**