{ Jalapeno Turkey Burger & Garlic Sweet Potato Wedges }

Well, I tried really hard to wait patiently for nice weather, so I could throw some burgers on the grill… but, apparently we aren't expecting that any time soon. So, I just gave into my craving and made a batch indoors. This burger was easy to make and packed a little punch of flavor and spice. Grass fed burgers will always remain number one in my heart {trying to take a break from red meat right now}, but turkey actually comes in at a close second. A lot of people think ground turkey is bland and dry, but if you use a mixture of the right spices and flavorings, you actually have a juicy, flavor packed burger.

• 2 jalapeno peppers, seeded and finely chopped

OR

• 1/3 cup pickled jalapeno peppers, chopped
• 1 pound extra-lean ground turkey breast 
• 2-3 garlic cloves, mined or finely chopped {we like bigger pieces!}
• 2 tablespoons minced fresh cilantro
• 1/4 cup green onions, diced {or any onion really }
• a few dashes of your favorite hot sauce
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• salt & pepper

1. Chop all ingredients, and combine and mix well in a large bowl with the ground turkey breast. Separate into 4 patties and sprinkle with salt & pepper  FYI...burgers tend to puff up during cooking so what I like to do is make the center thinner than the outside so that when it cooks up, it all ends up being the same size without that huge bump in the middle. 

2. Place them onto a plate, cover with plastic, and if your schedule allows--stash in the fridge for about 30 minutes to let the flavors marinade and give the patties a chance to firm up a bit. If not, go ahead and cook them. They will still be delish!

2. Heat grill, or skillet to medium-high and cook for 5-6 minutes on each side--or until no longer pink. Serve with your favorite toppings: we like avocado or guac, grilled onions, mushrooms, tomatoes, the possibilities are endless! Enjoy!

For the Sweet Potato Wedges...

• 1 large sweet potato
• 1-2 cloves garlic, minced {depending on how strong you want them}
• salt & pepper
• olive oil

1. Preheat oven to 400. Wash and cut your sweet potato into wedges, leaving the skin on. Toss in olive oil, garlic, salt and pepper.

2. Line a baking sheet with parchment paper { could use tinfoil--parchment helps with the crisp factor }, and place your coated sweet potato on the sheet. Bake for 15 or so minutes until desired tenderness. Then broil on LOW until golden brown and slightly crispy. This recipe is all in how you prefer them. Just make sure to keep an eye on them so they don't burn. Enjoy!

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{ Coconut-Pecan Crusted Tilapia & Pineapple Salsa }

I love coconut. You should love it too! I realize this recipe can be "tricky." There are many of you that don’t like coconut and probably even more of you that don’t like fish. But I’m telling you… it’s really delicious! When do I ever steer you wrong? This fish is so delicious it could make you cry. It is not very sweet and is basically tilapia encrusted in coconut and pecans. Best combination ever. It’s super easy too – dip the tilapia then bake! A few squirts of lemon juice is mandatory, as well as the fresh combination of avocado, pineapple, cilantro, lime juice and red onion. But, don't worry I will post that part too... this recipe would also be very good with Mahi mahi. Enjoy!

*serves 2*

•  2 tilapia filets {if frozen, thaw!}
• 1 cup pecans
• 1/2 cup unsweetened shredded coconut { I may have added more...}
• 2 egg whites, beaten
• 1 tablespoon coconut milk {canned}
• 1 teaspoon garlic powder
• salt & pepper

1. Preheat oven to 425. Add your pecans and coconut to a food processor. Pulse until they turn into alsmot bread crumbs. NOT until it's a pecan butter!

2. Add your seasoning along with a bit of salt and pepper, and pulse a few more times to incorporate.

3. Whisk your egg whites and coconut milk in a separate, flat bottomed bowl. Also, put your pecan/coconut mixture on a plate or a flat dish.

4. Season tilapia filets with salt and pepper. Then dip each tilapia filet in the egg whites, then coat with the pecan/coconut mixture. Lay on a foil lined baking sheet. If desired, spritz with olive oil to help the crust brown. Bake for 20-25 minutes, or until crust is golden brown and fish is flakey. Once cooked, top with Pineapple avocado salsa {recipe below}, and enjoy!

For the pineapple salsa...

• 1 avocado, diced
• 1 cup pineapple, diced
• 1/2 red onion, diced
• 1 T. cilantro, chopped
• 1 jalapeno, seed removed--minced
• juice from 1/2 lime
• dash of salt

1. Dice, chop and mince all ingerdients and mix in a bowl. Simple as that. Great on top of fish, or any other meat! YUM!
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{ Blackened Chicken & Avocado Sauce--over Zoodles }

This recipe is extremely simple, can be made in less than 30 minutes, and is a good way to zest up the chicken you have been meaning to use. To me, it tastes reminiscent of a steaming bowl of fettuccine alfredo--a knowingly off limits indulgence on the Paleo diet. I usually have avocados on my daily agenda, but tonight I transformed a simple avocado into an almost effortless, dairy-free, protein packed, and super healthy "pasta" dinner. Enjoy!

• 2 Free-range Organic Chicken Breasts
• 1/2 teaspoon Paprika
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 teaspoon Cayenne Pepper
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1/2 teaspoon Cumin
• 1 teaspoon coconut oil {can use olive oil}
• 1 zucchini, per person

1. Using a meat tenderizer, pound the chicken until even thickness.
2. Combine all the dry seasonings in a large ziploc bag. Mix them together and then season toss the chicken breast around until fully coated. Allow to sit on the counter for 30 mins before cooking.
3. Add the teaspoon of coconut oil to a large pan or skillet. Heat the coconut oil for a minute over medium-high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side--with the lid on. {THIS IS WHERE I WOULD START MAKING THE AVOCADO SAUCE--BELOW}
4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them. Meanwhile, cook your Zoodles. { recipe here }
5. Serve the sliced chicken breast on top of the Zoodles, and top with a few tablespoons of the avocado cream sauce. Garnish with cilantro. Enjoy!  

For the Avocado Cream Sauce:

• 2 avocados, pitted
• 1-2 jalapenos {adjusted for spice}
• 1/4 cup fresh cilantro, stems removed
• 1/2 cup canned coconut milk
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic
• salt and pepper, to taste
• juice of 1 lime

1. In a food processor, or blender mix all ingredients until smooth. Serve on top of Zoodles or any type of veggie pasta. This would also be really good on a taco salad! Yum!

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{ Meatza! Meatza! }

Alright here it is! Even though we tweaked it a titch, I cannot take full credit for this recipe as it comes from the wonderful Melissa over at The Clothes Make The Girl. And let me tell you..this was absolutely amazing. I love pizza more than I love a lot of things. So, I am always looking for new ways to make it paleo/whole30 "approved. This definitely is my FAVORITE--so far.

What exactly is Meatza? Well, use your imagination and you just might figure it out! A “meatza” is a grain-free pizza with a meaty crust. It is a convenient and downright tasty way to get all your traditional favorites flavors, but without the hassle of refined flours, yeasty doughs, or anything even almost resembling gluten. There is also so many ways to mix things up! Doesn't HAVE to be a mexican meatza at all...just switch up the toppings and seasonings in the crust. You could also add cheese to this if you allow it on your diet. Play around with it, make it your own! Enjoy!

{Makes two-6 inch meatzas, serves 2-4}
 Crust:

• 1 1/2 pounds ground beef
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 2 cloves garlic, crushed 

Toppings:

• 1/2 to 3/4 cup of your favorite salsa
• Green bell pepper, cut into thin strips
• Red onion, cut into thin strips
• Jalapenos, if desired
• Garnishes (all optional): avocado, fresh lime, olives, chopped fresh cilantro, pretty much any mexican topping you desire.

1. Preheat the oven to 400 degrees. In a large bowl, mix the ground beef with the crust seasonings until combined.
2. Making the crust: Divide the meat in half, roll into a ball, and press evenly into an 8 {or 9-inch} round cake pan. Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.” 
3. Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the meat crusts from the oven and allow them to cool in the pan.
4. Cover a large baking sheet with aluminum foil and place the meat crusts on the baking sheet. Spread about salsa on each meat crust, leaving a small border around the edges. Arrange your toppings and press them gently into the salsa. Toss the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.
5. Remove from the oven and sprinkle with diced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro.

Ps. We will be trying a chicken meatza next week, stay tuned! Let's hope it doesn't let us down...

 

Did you try making a meatza? What topping did you add?

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{ Steak & Veggie Bowl }

Has it really been nearly four months since my last post?? Time flies when you are busy! I never meant to let this blog slip out from under me, but school and home life will do that to you--I guess. Nice excuse, right? Well, that doesn't matter now because I'm BACK! We started our third round of the Whole30 on January 1st. Which means there is a lot of cooking and food preparing going on in this household. It only makes sense to post what we are eating here, as we have so many of you have been asking for recipes. This recipe is comfort food at it's best...I made this recipe up as I went along, so this will be my best interpretation of it. I don't think you can really mess meat and veggies up--at least too bad. Feel free to play around with this recipe and adapt it to your liking. Enjoy!

• 1-2 lbs grassfed steak
• 1 lb butternut squash
• 1/2-1 bundle of asparagus
• 2 cloves garlic, minced
• Olive or Coconut Oil
• Salt & Pepper
• Any other seasoning you desire

1. Preheat oven to 400 degrees. Start by cutting your butternut squash into chunks, wash and cut the ends off your asparagus. (If you have a Harmon's near by--you can purchase the squash already cut into chunks, back in the produce department. Such a time saver!!) In a ziploc bag, add the veggies, some olive oil, seasonings, 1 garlic glove and toss around until well coated. (Tip: save the same ziploc for steak!)
2. In a 9 x 11" glass baking dish, place the coated veggies, cover with tinfoil and bake for about 15-20 mins, checking and stiring throughout to ensure you don't overcook. You will know it's done when you can fork a squash easily. 
3. Towards the end of your veggies roasting in the oven, cut your steak into bite sized pieces (I bought mine at Harmon's pre-cut...again, huge time saver!) In the same ziploc you tossed the veggies in, add a drizzle or two of olive oil, some pepper and 1 clove of garlic. Toss until well coated.
4. Heat a pan to medium-high heat, add steak. Sear both sides and cook to desired liking. Once cooked how you like, remove the (cooked/done) veggies, add to the mix all together and serve.

Have you taken on the Whole30 challenge?? 

If so, what are some of your favorite Whole30 recipes?

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{ Zoodle Lasagna }

Yet, another use for Zucchini! We realize this dish is not 100% paleo, but we like to "treat" ourselves occasionally. So, you will see recipes on this blog from time-to-time like this one. By replacing the lasagna noodles with thin sliced zucchini you can create a delicious semi-paleo and also gluten-free lasagna that's loaded with vegetables, and you won't miss the pasta! In fact, we think it's better. Enjoy!

• 1 lb organic grass-fed beef or sausage
• 3 cloves garlic
• 1/2 onion, chopped
• 1 teaspoon olive oil
• salt and pepper
• 28 oz can organic crushed tomatoes
• 2 tablespoon fresh basil, chopped
• 3-4 medium zucchini, sliced 1/8" thick
• 16 oz organic reduced-fat cottage cheese {*see below for our favorite}
• 3 tablespoons shredded parm. reggiano cheese
• 1/4-1/2 cup part-skim mozzarella cheese, shredded
• 1 large organic egg

1. Preheat oven to 375 degrees. In a medium pan, season meat with salt & pepper, brown--draining fat when done. Add olive oil to the pan and saute garlic and onions for about 2 minutes. Return meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30 minutes, covered. Do not add extra water, the sauce should be thick.

2. While the sauce is simmering, slice zucchini into 1/8" thick slices {we use a mandoline for even slices}, lightly salt and set aside for 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

3. On a grill or using an indoor grill pan {which is what we prefer}, grill zucchini on each side, until mostly cooked. Place on paper towels and layer them as you go to soak up any excess moisture from the zucchini.

4. In a medium bowl mix cottage cheese, parmesan cheese, salt, pepper and egg. Stir well.

5. In a casserole pan/glass dish spread some sauce on the bottom and layer the zucchini to cover. Then place some of the cheese mixture on top, and repeat the process until all your ingredients are used up. Top with sauce and sprinkle with mozzarella and cover with foil.

6. Bake 40-45 minutes--covered, then uncovered for an additional 10-15 minutes. Let stand about 5-10 minutes before serving.

*Kalona, Super Natural--Organic reduced-fat cottage cheese is THE BEST! Just has a couple of ingredients, it's grass-fed, gluten-free, non-homogenized, and it has the yummiest flavor. We found this at Harmon's to begin with, but you can also purchase it at Whole Foods. Looks like this:

Hope you enjoy this dish! 

We were very happy with it...sometimes you just need a little comfort food in your life.

UP NEXT: Pumpkin Chocolate Chip Bread!!!!

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{ fajitas & guac }

Nothing tastes better to us. We love mexican food, and could probably eat it for every meal. One downside to paleo is, you can't have the tortilla that would normally go along side a yummy fajita or taco. So, we either throw it on a leaf of lettuce or turn it into a salad. We've tried making paleo taco shells...and to be honest, they were just OK and I ended up not eating them anyways. If I'm going to eat a taco shell it's going to be the real thing.

This recipe includes a fajita seasoning mix, and guacamole. Store bought packaged powders are generally packed with crap and words we can't even pronounce...making our own has become something we adapted to in the very beginning. This way we could enjoy all our favorite foods. You could make a bigger batch of the seasoning, and save it for future use if you please. Anyway, enough talk...enjoy! :)

 FAJITAS/ FAJITA SEASONING

serves 2-3, and makes "1-packet of seasoning..."

• 2 organic free-range chicken breasts
• 1 red bell pepper
• 1 green bell pepper
• 1/2-1 onion
• 1-2 tablespoons olive oil {or coconut oil} 

For the seasoning:

• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cumin

1. Slice bell peppers, and onion; Chop/slice your chicken. Set aside. Then mix all dry ingredients in a bowl or baggie, mix together.

2. Toss your meat and vegetables lightly with olive oil {or coconut oil}- then coat with the dry fajita seasoning mix to prepare for cooking.

3. Add all ingredients to a large frying pan, over medium-high heat; saute veggies and meat until cooked through. Serve with your favorite side--we like guacamole {recipe below} and a bed of lettuce!

____________________________________________________

BEST EVER--GUACAMOLE

• 2-3 {depending on size} ripe organic avocados
• 1/2 onion, chopped
• 1 clove garlic, minced
•  handful of fresh cilantro, minced
• 1/2 cup mezzeta jarred jalapenos, minced {or whatever brand you like}
• 1 lime, juiced
• garlic powder to taste
• salt & pepper to taste

1. Guacamole is pretty self explanatory. {at lease we think so} Most of the time we don't even measure the ingredients--just added them to taste. So, you may have to adjust and play around with this recipe to your liking. Chop/mince everything and mix in a bowl {we use a mini food processor for the cilantro and jalapenos}....and CHOW!

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{ simple lemon rosemary chicken & roasted veggies }

For those nights you don't want to put in much effort, but still eat healthy. Toss some chicken and marinade in a bag...chop some veggies, season and roast. Voila! Dinner is served. Enjoy!
 

 serves 2

• 2 organic free-range chicken breasts, butterflied and cut in half
• 2 cloes garlic, minced
• 2 tablespoons fresh rosemary, minced
• juice from 1/2 lemon
• 2 tablespoons olive oil 
• sea salt
• black pepper

1. Place the chicken breasts in a shallow dish. Add the garlic, rosemary, lemon juice, olive oil, and salt and pepper to taste. Mix together well with your hands, cover, and refrigerate for 1-2 hours.

2. Saute or grill the chicken until cooked through, about 4-5 minutes per side. Serve with oven roasted veggies {recipe below} or your favorite side.

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 OVEN ROASTED VEGGIES

• 1 medium organic zucchini
• 2-3 large organic carrot sticks
• 1 tablespoon or so-- olive oil
• sea salt
• black pepper
• any seasoning of your choice

1. Preheat oven to 425 F. Cut your veggies into sticks/wedges, making sure they are even in thickness.

2. Line a baking tray with tin foil or parchment paper and spray with olive oil/coconut oil spray. {<--kind of like PAM}

3. Season your veggies--go with the usual salt & pepper and if you like, or branch out to one or two more: paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage--really, whatever you want and goes well with your meal. {we usually stick with salt & pepper, garlic powder, and a small dash of cayenne pepper for spice}

4. Lightly toss your vegetable sticks/wedges with a tablespoon or so of olive oil {not too much} and the herbs and spices.

5. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
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{ coconut curry spiced--baked chicken }

Oh my! Easy, and scrumptious. Enough said.

You do need to plan ahead a little, the chicken should marinate for at least 3-4 hours. The hands-on time is pretty minimal though. This can be thrown together in about 10 minutes before you head out for the day, or even the night before for longer marinating time. Then all you would need to do is throw it in the oven and bake. Enjoy!

• 6-8 free-range/organic chicken drumsticks {can use breast as well}
• 1 cup organic canned coconut milk
• 2 teaspoons curry powder
• 1 teaspoon pepper
• 1-2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon sea salt
• dash of cayenne pepper {optional}
• juice from 1/2 a lemon 

1. Remove the skin from chicken. {can leave on if desired} Season the chicken with a little sea salt. Set aside.

2. Mix the coconut milk, lemon juice, and seasonings in a bowl. Taste to see if you would like to add more seasonings. If taste is how strong/light as you like, reserve a little for basting the chicken through cooking process and then add the chicken and coconut milk marinade into two gallon-sized Ziploc bags. Squish the sealed bags around to make sure the chicken is well coated. Store the bags in the fridge for at least 3-4 hours...or longer if you can. The longer it marinated, the better it is.

3. When you are ready to bake the chicken, preheated the oven to 400. Arrange chicken drumsticks on a wire rack greased with coconut oil over a foil-lined baking sheet. Sprinkle some black pepper over the chicken and throw the tray in the oven.

4. Bake the chicken for about 40 minutes, flipping the pieces at the halfway mark. And basting one more time. The chicken is done when the juices run clear; when stabbed. Serve with your favorite side. {we served ours with cauliflower mash}
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{ sweet potato wedges }

As you probably know, regular potatoes aren't part of the Paleo lifestyle. So, when I say we don’t eat regular french fries--you shouldn't be too surprised. Baked sweet potato fries are the new favorite side dish, along side with a grass-fed burger in this household. {bun-less of course} These aren’t quite as crispy as the the fried crap is, but they’re tasty and easy to make. Plus, you can totally switch up the seasonings and that way your taste buds won’t get bored.

*serves 2*

• 1 large sweet potato
• 1 tablespoon olive oil 
• dash of cayenne pepper { can leave out }
• 1-2 teaspoons garlic powder 
• dash of cumin
• sea salt
• freshly ground black pepper
• any other of your favorite seasonings 

 1. Preheat the oven to 400 degrees. Wash, then peel sweet potatoes and cut them into small wedges. Then, place wedges in a bowl; toss with the olive oil, garlic, cayenne, cumin, salt, pepper, and any other seasonings you desire. On a foil-lined baking tray or line with parchment paper for a crisper exterior, evenly spread the wedges out.

2. Toss { not literally } the fries in the oven for about 30-40 minutes or until done, flipping the fries and tray halfway through. Serve with your favorite dipping sauce { we like 'em plain } or along side of a grass-fed burger. Enjoy!
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{ paleo pizza }

We absolutely LOVE pizza, and are so happy that we could incorporate it into our new lifestyle. I told you that you don't have to sacrifice your favorite foods. So, here we share it with you!

{via}
 

For the crust:

• 3/4 cup whole raw cashews (or 1 cup cashew flour)
• 3 tablespoons almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 2 organic eggs
• 2 tablespoon unsweetened almond milk
• 1/2 teaspoon organic apple cider vinegar
• 2 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon cold water
• 1 tablespoon fresh parsley
• 2 tablespoons fresh basil

1. Preheat oven to 350 degrees. In a food processor, pulse the cashews until a fine flour has formed. Add in the almond flour, coconut flour, baking soda, salt, and garlic granules, then process the mixture for 1 minute. Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another minute.

2. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough. Add the parsley and basil, and pulse two more times to roughly chop and incorporate the herbs.
Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.

3. Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top. Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick.

4. Remove the top piece of parchment and carefully slide the other piece with the crust onto a pizza pan. Bake the crust for 12 minutes, or until it has puffed up and is golden brown around the edges.

5. Top with homemade marinara sauce, and any of your favorite Paleo **toppings. Put back in the oven for another 10-15 minutes. **If you aren't 100% Paleo, you have the option of using cheese.

ENJOY! Don't forget to let us know how you liked it!

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