Tag Archives: avocado

Green Gazpacho

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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.

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Unburgered Portabella Chicken Sandwich

So how many of us, in our pre-paleo lives, ate chicken sandwiches? If I could look through the monitor into your world right now, I’m sure I’d see a pretty good show of hands. Well, buns are so unneeded let me tell you! I ate this with a fork, but you know what, it felt like an open-faced sandwich, and it was just fun and enjoyable to make. Did I mention it’s as easy as making a sandwich? Well it is….easy breezy. I recommend using a george Foreman grill. Don’t have one? Well you can use a real grill, but it might take a little longer.

Anyway, My “Sandwich” contains the following

–The Bun–

  • 1 Portobello Mushroom Cap
  • 1 Large Slice of Sweet Potato

–The Meat–

  • Chicken Breast

–The Fixin’s–

  • 1 Slice Red Onion
  • 1 Large Kale Leaf
  • 1 Large Tomato Slice
  • A little Tessemae’s Paleo BBQ Sauce
  • A few Avocado Slices

First I threw everything on the grill. Before putting them on the grill, I put a little duck fat in my hands, and rubbed everything over with a little of it. I did very basic seasoning, salt/pepper/ maybe a little oregano, with a little ginger powder as well on the sweet potatoes.

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The addition of the sweet potato slice, gives a bit more carbs to the “bun”, and makes it feel a little bit more bun like. Once taking them off the grill, I just layered, starting with the mushroom, then the sweet potato, then the onion.

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I even threw the kale on the grill for like 1 second, just to wilt it. The tomato too, just for a minute. Then I added them to the layers.

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Once the chicken was done, I layered it off to the side, leaning against the bun. That’s what restaurants do anyway right? Added some BBQ sauce, and avocado, and we were in business!

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This is how the layers looked when I cut them with a knife. Stays together nicely, which I like. Too many layer things fall apart when cut.

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And that’s it! It’s really an easy way to make a fun, easy, and visually appealing dinner.


Better Breakfast (and a fast and easy lunch too!)

So this week has been pretty exciting. I was given some fresh eggs (I’m talking pretty much right out of the chicken fresh) from the woman who owns the farm stand. I usually buy my eggs from her, they are sourced from a local poultry farm, but these were from HER chickens. She only has a couple of chickens, but she had more eggs than she could use, so she gave some to me (reason #327 why I love supporting local farmers). Now, I had tons of beautiful eggs at home! (I bought 2 dozen of my normal eggs from her earlier in the day) These were great though, because they were all different colors and sizes. Some were big, some were tiny, some were more brown than others, I really enjoyed getting them.

Since then, I have been getting up earlier, and feeling better throughout the day…..because I’m starting it better! I have been making sure to give myself enough time to make a nice, healthy, balanced, breakfast. I haven’t been eating as many snacks in between meals, and I have been feeling satisfied and full until lunch time. This makes packing my lunch for work a lot quicker, and easier. I also have been using my coffee pot’s “delay” – setting it up the night before, so I can wake up to a ready-to-drink cup of coffee! I’ve been experimenting with my coffee (which I either drink black, or blended with 1-2 tablespoons of coconut oil), and while blending the coconut oil in definitely keeps me awake and alert longer, and helps with focus, when I start my day off with a great breakfast, it’s not always needed.

When using smaller eggs, I tend to use 4, but normally 2 or 3 will be fine. My electric griddle makes it really easy to just throw them on with some coconut oil (or ghee), and eat within a few minutes. I’ve been pairing them with half an avocado, that I also throw on the griddle, and some fruit or other carb (like sweet potato hash). Here are just a few examples from this week.

Monday - Eggs over Medium, 1/2 an Avocado, and Fresh Blackberries

Monday – Eggs over Medium, 1/2 an Avocado, and Fresh Blackberries

Tuesday - Eggs over Medium, 1/2 an Avocado, 1 Lightly Grilled Apricot (warmed), and Sweet Potato Hash

Tuesday – Eggs over Medium, 1/2 an Avocado, 1 Lightly Grilled Apricot (warmed), and Sweet Potato Hash version 1.0

Wednesday - Eggs Over Medium, 1/2 and Avocado, and a Grilled Pluot

Wednesday – Eggs Over Medium, 1/2 an Avocado, and a Grilled Pluot

Thursday - Eggs over Medium, 1/2 an Avocado, Sweet Potato Hash 2.0, Grilled Sugar Plum

Thursday – Eggs over Medium, 1/2 an Avocado, Sweet Potato Hash version 2.0, Grilled Sugar Plum

Friday - Eggs over Medium, Sweet Potato Hash 2.0 with added chicken thigh, Grilled Sugar Plum

Friday – Eggs over Medium, Sweet Potato Hash 2.0 with added chicken thigh, Grilled Sugar Plum

Sure, I ate eggs every day, but I’m using other things to mix it up, so It’s not boring. If you didn’t feel like having eggs, you could substitute in some chicken, or other meat, but between the protein from the egg (or other source) and the good fat from the avocado, it should really satiate you through a good portion of the day. Plus, I had 4 dozen eggs in my fridge….I needed to use them!

  • If you want to make the sweet potato hash, I just cut up some sweet potato into really small strips or chunks. I threw it  in a zip lock bag with a chopped up onion, and pre seasoned it with salt, pepper, and paprika. Then when I’m ready to use it, I just throw it on the griddle with some ghee, flipping occasionally until the sweet potato is soft in the middle and a little browned on the outside. to change it up Put some pre-cooked chicken thigh on the grill next to the hash, cut into pieces with the spatula, and mix it in towards the end, and it’s like thanksgiving goodness.

Monday I even had time to cook something to bring for lunch….which hasn’t happened in…I don’t even know. Usually If I need to cook something, I do it the night before.

  • I threw some extra chicken that didn’t make it onto the skewers from the night before in a pan, with 1 white onion, 2 cloves garlic, 2 tablespoons coconut oil, a few dashes coconut aminos, and a chopped up medjool date. It was super yummy. Even my boyfriend who doesn’t always like coconut oil, loved it! I’ll have to make it again in an actual recipe.

London Broil Lettuce Tacos!

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Here is another easy meal for a busy weeknight….but definitely not short on OMGYum! It’s also fun, because it’s messy finger food, so kids would probably like it. I had another grass-fed london broil in the freezer, so I took it out the night before. I was planning on letting it marinate for at least two hours, while I ran a few errands, and took the pup to the dog park, but I forgot. Instead I let it marinate on the counter for about 40 minutes while I chopped veggies and ran to the store to get more apple cider vinegar for the bone broth I was going to make later.

The Marinade was a combination of

  • apple cider vinegar
  • coconut aminos
  • whole cloves
  • salt
  • pepper
  • ginger powder
  • tumeric
  • orange peel
  • cardamom
  • oregano

I just threw everything in a bag and put the meat in. I poked a few holes in it, and flipped it….once I think.

In the mean time, I chopped one onion, 3 cloves garlic, one green bell pepper, and one red bell pepper and set aside. I also tore a few big leaves off a head of crispy and delicious romaine lettuce, washed, and set aside in a bowl lined with some paper towel.

When I was ready to get everything cooked, I heat a skillet to medium-high – without adding any oil. I put the meat in, covered, and set a timer for 4 minutes. after 4 minutes I flipped, covered, and set the timer for another 4 minutes. When that was done, I took it out, and let it rest on a plate for 10 minutes. This produced a perfect, juicy, medium-rare steak, so add a minute per side if you prefer it a little more well done . After you let it rest, cut the steak into strips, cutting against the grain.

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While it was resting, I washed the skillet (it got a little smokey and burnt on the bottom, and put a tablespoon of FatWorks duck fat in. I threw in the vegetable mixture, covered, and cooked until the onions were caramelized and the peppers were soft. I shook the pan and stirred occasionally through the cooking process.

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Before serving, I cut up an avocado into slices to top everything off. I think each of us had 3 lettuce tacos, plus some extra meat. I usually put one long slice of meat, an avocado slice, and a spoon of peppers in each taco….easy and delicious!

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Farm Stand Salad with Honey Hot Cod

Here is a little something I pulled together last night. I wanted to keep it fairly simple. Now I normally don’t add any sweeteners to my recipes – but I added a tablespoon of raw honey to this one. It’s still Paleo compliant, but it’s not Whole Life Challenge compliant because of that. For the fish, I have some things to tweak next time, mainly I think I would put the sauce on after the fish is on the plate – just because the fish gives off a lot of liquid, and waters it down. You can experiment with it. I thought it was good enough to post, and my boyfriend was like “That was really good”…so maybe I’m just being overly critical.

I actually wanted to highlight the salad today. It wasn’t crazy involved, but most of the ingredients came from the local farm stand, which is a practice I want everyone to start trying to implement. Eating seasonally is not only important for nutrition and budget, as the fresher ingredients are often cheaper and more nutrient dense in season, but it’s important to support your local farmers and farm stands, because generally the food you find there is way fresher, and way better than anything you will find in your local big chain supermarket.

I bought some beautiful arugula, red leaf lettuce, and cucumbers from the farm stand. The shallot also came from a trip there earlier in the week. The only things I added that did not come from there, was the tomatoes, some celery, and some fermented ginger carrot.

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  • Arugula
  • Red Leaf Lettuce
  • Shallot
  • Cucumber
  • Tomato
  • Celery
  • Fermented Ginger Carrots

Dressing – Olive Oil, Coconut Aminos, Lime Juice

It was beautiful and fresh, and the arugula had a wonderful full flavor spice to it that really complimented the light and refreshing taste of everything else! I think in the past I have only had baby arugula, which I love, but I didn’t realize how wonderfully strong the flavor is when full-grown!

So to go with it, I baked some Cod Filets. To make the sauce, I placed a glass bowl over a sauce pan, and set the stove to Hi. I added a tablespoon each of duck fat and raw honey, then added a few good shakes of hot sauce. Next time I am going to put the sauce on after baking, because as you can see by the picture, the liquid from the fish seriously diluted it. It was subtle and nice though. I topped with half an avocado for some added good fats.

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The Works or The Kitchen Sink – A Mighty Good Salad

kitchensinksaladAlright, so here I am for round two today. I made this yesterday on a whim, while looking for a way to use some stuff in the ‘fridge. Not totally sure what to call this. I’ve seen them called “The Kitchen Sink” or “Garbage Salad”, and it reminds me of getting a sandwich (Blasphemy!) with “The Works”. Whatever you give it for a name, it’s good. Now, half the fun, is using ingredients that you’re trying to clear out, so technically, no two salads should turn out the same. But this rendition was really satisfying, with enough fat, protein, and vegetables, to keep me full. It makes a great lunch. It’s also perfect for a hot summer day, with its clean, mostly raw, ingredients. You can leave out the meat for a vegetarian version.

Salad Ingredients:

  • 1 Cucumbers sliced and quartered
  • 7 Medium Tomatoes quartered
  • 1 Zucchini sliced and cut into strips
  • 2 avocados cubed
  • 1 red onion
  • 1 can Trader Joe’s pitted green olives
  • 1 heart celery chopped
  • a few sprigs basil, roughly chopped
  • 1 chicken breast chopped up or shredded

Dressing:

  • 1/4 cup olive oil
  • 2 tbsp coconut amino
  • 1/8 cup lemon juice
  • 1 can Cento brand sliced anchovies chopped

Other:

  • Pepper
  • Red Pepper Flakes
  • oregano or thyme (optional)

That’s it. Prep is super easy. Just chop everything up and throw it in a bowl. Put together the dressing in a separate bowl, whisk it around, and then throw it in with the rest of it. Add in some seasoning – pepper, red pepper flakes, oregano or thyme, then Stir to combine. I used my hands to stir everything, It’s really easier that way.


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