1/8+ Cup Maple Syrup (GradeB)
1-2 Tablespoons Celtic Sea Salt
1/4 cup+ Coconut Aminos
Cinnamon, smoked paprika
2-3 Tbsp melted Butter
I put my steak (2.5-3 lbs of yummy Flank Steak) in a ziplock Baggie, added my ingredients, and rolled it around and rubbed it to coat. I only Marinated My Steak for 20-30 min but you can play around with leaving it longer. Then I just thew it on the griddle until the middle reached 135 and let it rest for 10 min. That was a nice rare-medium rare. As always with a cut like flank steak, be sure to cut against the grain.
I swear I’ll update more frequently, or at least I’ll try. I’ve been extra busy lately, and unfortunately posting took the back burner first….sanity yay. I actually have 3-5 posts half written….so I really just need to bunker down and finish them. In the mean time…eat steak 🙂
I love gazpacho, especially in the summer. It’s super easy to make, and served cold, so it’s perfect for a hot day. It’s also a great way to get a bunch of veggies into your day! Traditionally gazpacho is made with pieces of bread included in the mixture, and I’ve seen gluten-free versions made with rice, however I don’t think you need it, and instead I added an avocado for some creamy richness. Most gazpachos are tomato based, and this one DOES have tomato included, but I used a yellow, and a green heirloom variety, so it stayed a nice green color. I also went heavy on the other veggies, so it really was vegetable based rather than tomato based.
- 1 red onion – quartered
- 2 large tomatoes – red, yellow, green heirloom, doesn’t matter, quartered
- 8 large radishes – halved
- 2 bell peppers – seeded and quartered
- 2 cucumbers – halved lengthwise and cut into thirds
- 1 avocado
- 1 bunch celery hearts
- A generous amount of basil and mint (I used A Lot – but season to taste)
- Some oregano, thyme, and cilantro (season to taste)
- 1/3 cup olive oil
- 1 tbsp lime juice
- salt, pepper
After lightly prepping the ingredients, the rest couldn’t be any simpler! Add all ingredients to a blender, and blend!
Please note, if you don’t have a high powered blender like a Ninja Kitchen Systemor a Vitamix, you might have too chop things smaller. Chances are you will have to blend a little anyway to make room as you go.
Blend until everything is liquefied and well combined. Chill and serve.
I swear, it’s the easiest foods that take me the longest to get up. I don’t know what it is. Anyway, anything resembling a burger is an easy fun way for me to make a relatively quick dinner. It doesn’t have to be plain and boring to be easy either. To make it interesting, it’s all in the spices, and additions. However, it still should be heavy on the meat and not too loaded with filler. For these I took some simple sausage seasoning (mainly black pepper and sage) and added some canned pumpkin, to create these tasty and fun patties.
2 lbs Beef
3 spoons pumpkin
1 tbsp salt
1-2 tbsp sage
3 tbsp black pepper
A few shakes cayenne pepper
Mix together all ingredients, and let rest for 10-15 minutes. It helps the flavors to meld together. Form into small patties, and grill or cook to your desired doneness.
I’ve been using a lot of bacon lately….I think I have a bacon problem. Not really, It’s just been in the house since I can get both Applegate Turkey Bacon and Applegate Sunday Bacon in three packs at BJ’s (They also have their hot dogs…. win!). Anyway, I’ve been experimenting with wrapping things in bacon, because I’m not used to having so much bacon in the house. Actually it’s calmed down a bit…but I was kind of getting crazy for a second. So, in that direction, I decided to wrap some chicken in bacon and make kabobs…because I like food on sticks. I think I was having flashbacks to my birthday at Luso’s and the rodizio, because there was definitely some bacon wrapped chicken, and it was amazing. Kabobs are some of the easiest, and most satisfying foods. I kept it simple and added earthy mushrooms, and the sweetness of apple. I also used chicken thighs instead of breasts, I like the richer buttery flavor they lend to the pairing.
- Chicken Thighs, Boneless/Skinless [Cut into chunks and marinated in coconut aminos, sage, cinnamon, allspice]
- Bacon (Turkey, Beef, or Pork…Pick your poison – US Wellness for WLC compliant bacon)
That’s it – Pretty easy as far as ingredients go. While you’re getting the mushrooms and apples ready, have your chicken cut up and marinating in a bowl. Then just halve or quarter your mushrooms, and cut your apples into fairly large chunks. Then, get ready to skewer things!!!
- Heat oven to 400 degrees
- Arrange kabobs in a glass pan. You can even probably arrange them horizontally, so that the skewers are resting on the sides. This will keep them up out of the drippings and help the bacon crisp more.
- Bake for 15 min then flip
- Bake for another 25 min, Then drop the temperature to 350 degrees and let cook another 10 min or so.
Before Cooking – I didn’t realize until after cooking that If I arranged them all sideways, they would have not only fit, but all have been suspended and not sitting in the pan… *sigh* passing my wisdom to you 😛
Shown Here with Bacon Quail Nests (Click For Recipe)
I always like fish cakes to change things up from regular beef or turkey burgers. They are super easy to make, and to make it even easier I use canned salmon. There are a few good options for canned salmon. I like Wild Planet, but this time I used Natural Sea which I found in Stop And Shop. With most canned salmon, you will find some bones. I picked out the obvious ones, but I am not one to mind the extra calcium. I always look for wild caught, sustainably caught salmon, and I’ve found both of these brands to be tasty and affordable.
For these burgers, I also wanted to make them egg free, since at the time Mike was playing around with cutting out eggs. To substitute eggs, I used chia gel, which can be created by mixing chia seeds and a little water. I think the ratio is like 1:2 but you have to play with it. Honestly, I think eggs work better, and next time I probably will use them. But if you can’t handle eggs, use chia gel.
- 2 cans Wild Caught Salmon (I use Natural Sea or Wild Planet)
- 1/2 cup minced celery and onion mix
- 4 spoons chia gel (Or 2 Eggs)
- 1 tbsp mustard
- 1 tsp paprika
- 1 tsp thyme
- 1 tbsp dill
- 3 tbsp coconut flour
Combine all the ingredients together and form into patties.
Add some coconut oil to a non-stick pan or griddle, and saute until brown on both sides. When using chia gel, they may be a little more fragile than when using eggs, so flip carefully.
I rushed a few, and they fell apart a little. Whoops, I never claim to be perfect when it comes to flipping things. Even if you lose a few to fragility, they still taste awesome. They probably would go great over salad.
So I was looking to make a big ol’ tray of meatballs in sauce, and decided to make a sort of cheese-less meatball parmesan. The best way I knew to do this, was to use some of the macadamia ricotta ( which you can find in This Recipe ) … It was pretty darn awesome, and definitely a nice change of pace from what I normally do. It was also nice that it had that “stuff I used to eat” nostalgia factor, without being too silly. The meatballs were spiced almost like a breakfast sausage, and overall it was really simple to make.
- 2 lbs ground beef ( 75% lean)
- 2 eggs
- 2 tablespoons coconut flour
- a LOT of black pepper and sage
- some salt, thyme, and paprika.
Combine ingredients and form into medium-sized meatballs.
Bake at 375 degrees for 30-40 minutes, rotating once in the middle.
Add a large can or bottle (26 oz) strained tomato and sprinkle with oregano, thyme, basil, and add a few bay leaves.
Dollop a spoon of the macadamia nut ricotta on top of each meatball and maybe between groups of four or something.
Return to oven and bake another 15-30 minutes. Ricotta should get to be a nice golden hue.
How’s that for alliteration! Anyway, I don’t eat a ton of shellfish, just because Mike is allergic, so I don’t buy it often. However, I picked up a mixed seafood bag from BJ’s , and since there were tons of leftovers from the night before, I decided to bust it out. I had a can of Trader Joe’s Light Coconut Milk already open and in the fridge, so it just seemed like a good idea to make a simple soup. I’m really thrilled how it came out, it had good heat, and a nice complexity to the spice.
- 2 cups seafood mix (squid, muscles, shrimp, scallops)
- 3/4 can coconut milk
- 2 tbsp lemon juice
- 1 cup water
- 1 cup mushrooms
- 2 bay leaves
- Red pepper flakes
- 1-2 tsp Tabasco
- Cardamom, coriander, thyme, basil, sea salt, cumin
- 2 cups baby kale leaves
Combine all ingredients, except the kale, in a sauce pan, and cook over medium high heat. The seafood mix should be cooked through when the shrimp are opaque. I’m not sure how to gauge the squid. Once the shrimp was done I kind of just assumed everything else was also good.
A minute or two before the end, before you take it off the heat, and the kale leaves and stir.