Tag Archives: clean eating

Easy Sweet Potato Savory Pudding

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Ack! It’s been another month! Forgive me ūüôā

So I’m not entirely sure what you call an unsweetened baked pudding. it’s not really a souffle, a pudding, or a custard….it’s a little of everything. Regardless, it’s beyond easy and has a wonderful comforting texture.

Ingredients:

  • 4 Eggs
  • 1 1/2 Cup Full Fat Coconut Milk
  • 1 Can Sweet Potato Puree
  • Cinnamon, Nutmeg, Allspice, Clove, Ginger [Heavy on the Cinnamon, maybe a Tbsp or 2, and a tsp or a little less or everything else]whisk or stir all the ingredients together until well combined. Pour into custard cups or ramekins, and place in a larger baking pan. Fill half way with water (but don’t get water into the ramekins!) and bake at 350 until a toothpick comes out clean. Enjoy!!

Note: I’ve also made these with added fillings, such as spinach and chicken, skipped the water bath, and baked like a creamy Quiche. Equally as awesome, and worth experimenting with!¬†


Baked Lemon Caper Salmon with Sweet Potato Wedges

See, I wasn’t lying when I told you I’d have some more posts for you soon. Here is a meal with relatively straightforward and simple preparation. I made this tonight actually, I hardly ever post something the same night I made it. Something like this, is typical fare for a busy night. Not a whole lot of chopping, and easy to multitask. I’ve been making a lot of chicken and beef lately, so going with the salmon was a nice departure.

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For the salmon, I lined a glass baking pan with foil and pre-heated the oven to 350 degrees. I placed the salmon, skin side down, in the pan, and seasoned it with salt, pepper, ginger, and a dash of thyme. I drizzled a little lemon juice over it, and sprinkled some capers. Then I covered the pan with more foil, and baked until the fish was flaky – about 30 min.

While the fish was cooking, I peeled two sweet potatoes and cut them into large chunks or wedges. I also cut up a shallot and two garlic cloves. heating some duck fat in a pan, I threw them over medium heat, stirring and flipping occasionally until the potatoes were soft and the garlic and shallots were caramelized and toasty. I seasoned them during cooking with salt, ginger powder, and paprika.

That’s it….easy breezy!


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.


Happy 4th of July!

I love to barbecue. It’s one of my favorite things about the summer. Memorial day was the first time I really had people over for a dinner party/ barbecue ( All 20 of them!), and It was a little hectic to say the least. I wanted to feed everyone, and impress people with good food. I wanted everyone to have a good time, so I kind of went nuts. ¬†It was a success, but I was in the kitchen most of the time and didn’t get to enjoy the party! There was¬†a lot¬†of prep work I just didn’t get to the night before; So between doing most of it day of, cleaning, cooking, not to mention doing¬†“MURPH” in the morning,¬†it was a complete¬†exhausting blur! At least the food was good and I had complete control over my menu.

Anyway, for the 4th, my boyfriend and I had a few people over (only a few this time) for a very low-key thing. I kept the barbecue MUCH simpler. Shallot and Mushroom burgers, Grilled Asparagus, and¬†Hot Dogs (Grass-Fed, Nitrate Free, and Organic) – That’s it. I didn’t take any pictures, but you know what, It was really nice, and I got to enjoy the company!

The one recipe I AM going to share with you, isn’t mine, but¬†I¬† made it that morning, and totally fell in love with the combination. It come’s from a great website called PaleOMG, and it’s wonderful, simple, and refreshing. Absolutely perfect for the summer. My only regret is not making more!¬†Click on the image below to be taken to the original recipe.

Watermelon and Cucumber Mint Salad by PaleOMG РImage From PaleOMG

I did it SLIGHTY differently when I made it, just because of my ingredients on hand, ¬†So I’ll mention that here, but the PaleOMG Recipe was where I got the idea and inspiration and I highly suggest you give it a go!

Ingredients:

  • 1-2 Cups cup watermelon, cubed
  • 1 cucumber, sliced and cut into strips
  • 1/2 small ¬†red onion, thinly sliced
  • 1-2 springs (about 5-6 leaves) Fresh mint, Ripped into pieces
  • 3 tablespoons olive oil
  • 2 tablespoons¬† Apple Cider Vinegar
  • salt and pepper, to taste

Combine Ingredients and Enjoy!


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