GARAM MASALA BEEF + VEGETABLE BOWL

Do you ever get in a cooking “funk” and get bored with your regular weekly cooking ideas? Well, this recipe was a result of overcoming my cooking doldrums, and it seemed to go over quite well with the family! I wanted a different flavor than just my usual garlic and onions, so why not Indian flavors? My first Indian dish experience was in DC with my husband, when we were first dating. The fragrant spices, with a hint of heat, cooled down with rich, creamy coconut milk. Ahhhhh!!!!

I didn’t use coconut milk in this dish. I didn’t want a creamy sauce with the beef. This dish is a great high protein-low carb meal and even GAPS-friendly. I will be making this recipe again!

 

Ingredients:

1 1/2 lbs ground beef

2 cups green beans, trimmed

1 large sweet onion, diced

1 container baby bella mushrooms, diced

3 large carrots, diced

1/2 cup bone broth

5 garlic cloves, minced

3/4 Tbs garam masala

2 tsp sea salt

1 1/2 tsp cumin

1/2 tsp turmeric

1 head of cauliflower, riced (I also get mine pre-cut at Trader Joe’s in the produce section)

Preparations:

In a large pan, saute onions on medium-high heat for a couple of minutes. Add beef and brown for a couple of minutes and then mix in garlic and spices. Let cook for about five minutes then add the green beans and cook for another 5 minutes. Next, add the mushrooms and bone broth and cook for about 3-5 minutes, until the mushrooms have cooked down. The last thing to add will be the riced cauliflower. The cauliflower takes on whatever flavors you have in your dish, so I like to mix it thoroughly. If your carrots and green beans are still a little too crunchy, just cook the mixture a little longer for your desired texture. I don’t like mushy vegetables, so these times worked well for me.

SATURDAY FRITTATA

fritatta

Happy New Year! I hope you had a wonderful holiday season! Our family went up to Georgia to spend time with family and get some much needed rest. Then we returned and got hit really hard with a nasty bug! We are on the mend now and looking forward to getting back to our daily routines.

So I finally found the picture that goes with this recipe, so now I can share it with you! I love making a big breakfast for my family on the weekends. I love to let my husband sleep in and wake up to the smell of bacon, fresh brewed coffee and whatever recipe I am creating in the kitchen. My husband works really hard during the week, so one of my “love-languages” is “acts of service”, so cooking is a way I like to express my love for him. I recently made this delicious, yet Candida-friendly, vegetable frittata for breakfast. If you aren’t on any food restrictions, it would go nicely with some whole-grain or gluten-free toast!

If you have a cast-iron pan, well drag it out of your cabinet or drawer and let’s get cooking! I don’t know about you, but cast-iron pans weigh a ton, so I literally drag mine out every time I use it! I chose asparagus for something different in my morning eggs and I was quite impressed with the benefits of these little green trees. They contain antioxidants, vitamin B12, high in amino acids, and are loaded with vitamins A, C, K, fiber and folate. How good is that?

Here is what I threw together to make this yummy frittata:

5 eggs, scrambled

10 asparagus spears, chopped into 1 inch pieces

1/2 red pepper, diced

4 green onions, diced

1/3 cup of goat cheese

Salt + Pepper to taste

1 Tbs Ghee (can find in health food stores)

Preparation:

Preheat oven to 350 degrees.

Heat up a medium-sized cast iron pan (or any pan that can go into the oven), on medium-high.

Add the ghee and then the asparagus and the red pepper. Saute for about 2 minutes.

Then add the green onions and cook for about a minute.

Next, add the scrambled eggs, salt and pepper to taste, and evenly spread the goat cheese over the mixture. I picked a firmer goat cheese, so it was easy to break apart.

Let the pan sit on the stove for a few minutes to cook the bottom part of the frittata.

Place the pan in the preheated oven and bake for about 10 minutes. You don’t want to overcook it. Eggs keep cooking once you take them off of the heat.

Enjoy!!

READY FOR ANYTHING – A HEALTHY MOM’S TIPS FOR HURRICANE PREPAREDNESS

hurricane-preparedness

Preparing for a hurricane can actually be affordable and healthy. When a hurricane is coming your way, what do you think of? Batteries, water, canned foods and candles!! I always cringe when I see the foods available to consume, in the mass chaos of preparing for a hurricane. Chef Boyardee, Campbell’s soup, cheese and crackers in a package, and a myriad of other processed foods. I confess, I was freaking out (a little) yesterday when Hurricane Matthew seemed to veer a little more westward as he progressed further north. So what does a concerned momma do? Take a food and water inventory. Here are some great emergency foods your family can eat without compromising quality and still not break the bank!

  • Nut butters! You don’t have to refrigerate and they are loaded with protein.
  • Coconut manna (for me since I am on a Candida detox 🙂
  • Popcorn! Pop it in advance and put in large ziplock bags. Flavor with your own spices.
  • Carton plant-based milk – doesn’t have to be refrigerated until you use.
  • Protein shake mix!!! Why didn’t I think of this before! No refrigeration or blender necessary!
  • Canned tuna by Wild Planet and Wild Alaskan Salmon (I get both from Costco!)
  • Organic apples or any other fruit you don’t need to refrigerate.
  • Nuts, Lara bars or any other clean eating bars.
  • Coconut water – Most people reach for water, however coconut water is more hydrating with the electrolytes.
  • Don’t forget paper plates, paper towels, utensils and trash bags!

And last but definitely not least, my doTERRA essential oils! I could not feel more empowered in an emergency, than having my family wellness kit!! We are ready for anything from digestive issues, stress/fear of the storm, skin irritations, better sleep to muscle discomfort. Even our dog is covered!

We are praying for everyone’s safety, especially Haiti and the other islands. Please share any great tips you may have preparing for the storm!

CRUNCHY SALMON PATTIES

salmon-patties

I love salmon! It’s one of my favorite proteins. It’s easy to make and loaded with so many nutrients such as Omega 3’s for healthy brain function, B12, potassium and selenium to help support your overall health. My godmother gave me one of her delicious secret recipes for salmon patties. I tweaked it and put my own twist on it. I posted this pic on my Instagram page several weeks ago, so here is the recipe as promised! My godmother baked her salmon, but I wanted a little more crunch and it was 97 degrees outside, so I fried mine in avocado oil. It’s also gluten-free and Paleo-friendly! Woohoo!!!

Make sure to purchase only wild caught salmon, not farmed. Farmed salmon is very toxic. The farmers use pesticides to ward off sea lice and antibiotics to fight infection, due to the overcrowded fish farms. Farmed salmon are also given a pigment to enhance their lack of color, called canthaxanthin. This ingredient has been found to negatively affect the pigment of the eye retina. When you consume these fish, you consume these toxins. And they don’t leave your body naturally.

Ingredients:

3 cans of wild caught salmon

2 eggs

1/4 cup almond meal

1 celery stalk + leaves, chopped

2 inches of a leek, chopped

3 Tbs fresh parsley, chopped

2 Tbs Mayo ( I use Just mayo)

1 tsp smoked paprika

1 tsp sea salt

Juice of 1/2 a lime (or lemon)

1 Tbs Avocado oil (more if needed + you can use any high smoke point oil)

 

Preparation:

Heat a large frying pan on medium-high heat. (Prepping this recipe doesn’t take long, so I usually start heating up my cast iron pan once I have gathered my ingredients.)

Drain salmon and place in a large mixing bowl.

Add the remaining ingredients (except avocado oil) and mix well.

Add the avocado oil to the pan and let it warm up for about 20 seconds.

Gently form the mixture into small patties. It will seem a little too wet, but it firms up once you start frying them. I make the patties as I cook them, that way I don’t worry about them losing shape as they are sitting out. I yielded five large patties with this recipe.

Immediately place the patties into the frying pan. Cook until golden brown and flip over and cook the other side for about the same time. It only took me about 3-4 minutes on each side. They cooked pretty fast in my cast iron pan.

Enjoy over a nice bed of greens and squeeze some extra lime juice before over the fish, before serving. I made some steamed broccoli for my little guy and he devoured it!

Bon appetite!

 

 

 

 

 

 

 

SUMMER ZUCCHINI PESTO

Zucchini Pesto Pasta

Summer is officially here! With the heat and humidity in sunny Florida, I prefer lighter meals. This time of year makes it easier to detox and eat more healthful, since the weather curbs our appetite from heavier foods. Our family is transitioning to a gluten-free lifestyle. Today’s wheat is mostly genetically modified (GMO). Processed wheat contributes to Candida, diabetes, heart disease and other chronic illnesses caused by major inflammation. These are just some of the reasons we have chosen to go gluten-free. My husband’s part Sicilian heritage doesn’t make it easy to shy away from pasta, so I have found a wonderful alternative to wheat! Zucchini pasta! Women rejoice! At only 21 calories a cup, this lovely green veggie has an abundance of nutrition. Vitamin C (antioxidant to help protect your cells), lutein and zeaxanthin (phytonutrients to keep those eyes healthy) and manganese (an essential mineral that helps protect your body from free radicals).

I would love to introduce you to the world of spiralizing! I discovered this amazing food blog called Inspiralized. She has amazing recipes and great video tutorials on how to spiralize. I even purchased the Paderno World Cuisine Spiralizer she recommends and love it! You can buy it here. (Please consider using this link if you decide to purchase one. Alissandra can get compensated through Amazon. I’m just supporting a fellow blogger ladies 🙂

Paderno Spializer

 

For the record, this recipe is kid tested and approved! My eight year old son cleaned his plate and didn’t bat an eye at the new pasta in his dish.

INGREDIENTS:

2 large zucchini

1 lb. of organic free-range chicken, sliced into this strips

8 oz. of baby portabella mushrooms, sliced

2 garlic cloves, minced

1 Tbs. extra virgin olive oil (EVOO)

Pesto sauce:

2 cups fresh basil

2 garlic cloves

1/2 cup pine nuts

1/4 cup extra virgin olive oil (EVOO)

1/2 tsp. Himalaya salt

1/2 tsp. black pepper

PREPARATION:

Prepare the pesto sauce first. Place all of the pesto sauce ingredients into a food processor or high-speed blender and mix well.

Prepare your zucchini now so some of the water from the veggies is absorbed by paper towels. Cut off the ends of the zucchini and then spiralize them. I place them on paper towels and then cover them with another to absorb water from both sides.

Heat up a large saute pan on medium high heat and add 1 tablespoon of EVOO. Add chicken strips and cook for about five minutes.Add the garlic and mushrooms and let cook for a few more minutes.

Add the zucchini and mix well. Then add the pesto sauce, mix well and le cook for about five minutes. This lets the flavors marry a little and cooks the zucchini juuuust right! (Don’t over cook or you will have mushy “pasta”.

Bon appetite! (And don’t feel guilty!)

Zucchini Pesto Pasta

 

 

 

PALEO ITALIAN EGG MUFFINS

Paleo Italian Egg Muffins

I wanted to change things up a bit for breakfast. So instead of my regular smoothies, I have created a delicious Italian egg muffin! My dear friend and personal trainer, Shaheinda at Phoenix Trainer told me about one of her new breakfast dishes, so here is my rendition of a Paleo egg muffin. I wanted it packed with veggies so I incorporated kale and tomatoes with fresh basil. I love that you cook once and can eat several times thereafter! That is a concept I am trying to master for the new year.

Ingredients:

12 organic eggs

½ container of cherry tomatoes, cut in halves

1/8 of a red onion, diced

2 large leaves of kale, chopped

2 garlic cloves, minced

Handful of fresh, chopped basil

Sea salt and pepper to taste

1 Tbs. + 1 tsp. of coconut oil

Preparation:

Preheat oven to 350 degrees. Lightly grease a muffin pan with the 1 Tbs. of coconut oil. I use a paper towel to grease the pan so I don’t use too much oil. In a medium-high heat pan, add 1 tsp. of coconut oil and sauté onions for about a minute, then add the tomatoes and garlic and cook for a minute. Add kale, salt and pepper and cook until kale has wilted. Take pan off the burner to cool mixture and whisk eggs in a large bowl. Add vegetable mixture to eggs, then spoon egg mixture into muffin pan. Measure about ¼ cup for each muffin well. Bake for 30 – 35 minutes. Muffins are cooked when they are fluffy and golden brown. (Pierce muffin with a knife to see if it comes out clean.)

You can add fresh salsa or avocado to make this a very hearty meal! You can also change-up the recipe by adding different vegetables or spices, whatever you prefer. I would love to hear what you create with this recipe!

Sweet Lemon Coconut Bread

coconut-bread 1

I am slowly transforming my family’s diet to gluten-free, since I have found that works best for our health. So being a total foodie and cooking connoisseur, I am learning to create healthful versions of great food! I wanted to make a healthful treat for my guests, at my essential oils class I taught in my home. So I adopted a coconut bread recipe from another recipe I found here, from the Candida Diet website. (I will soon be posting more about Candida and how it is affecting my health.) I love, love coconut oil and all of the medicinal properties it brings with its delicious flavor! I added a little zing to the recipe by infusing it with pure lemon essential oil. Essential oils are one of my new loves and I simply can’t live without them! After months of research I have chosen to partner with an AMAZING brand of essential oils. They have extremely high standards in the process and the sources in making their oils. Oh and they smell divine and have amazing results in our family. Most essential oils are not food grade, so be careful when choosing for consumption.

Studies have shown that coconut oil can help fight off bacteria, viruses, fungus and even Candida. Coconut oil contains a saturated fat called lauric acid, a medium chain triglyceride which helps improve cholesterol levels and helps restore your thyroid function. So why would you not want to eat this  yummy treat?

Ingredients:

1/2 cup coconut flour

1/2 cup almond meal

1/2 cup coconut milk Use only creamy part on top – so don’t shake the can!)

5 organic eggs

2 Tbs. coconut oil

1 tsp. pure Madagascar vanilla extract

1 tsp. aluminum-free baking powder

1/2 tsp. sea salt

1/4 tsp. ground cinnamon

1/4 tsp. of stevia

8-10 drops of pure lemon essential oil

Preparation:

Preheat oven to 350 degrees. Lightly oil a loaf pan with coconut oil. Blend the eggs, oil, stevia, salt and vanilla together in a blender. In a large mixing bowl, add the remaining ingredients and then add the wet mixture and whisk together until there are no lumps. Pour mixture into a loaf pan and bake for 30 to 40 minutes. Oven temperatures may vary so check after 30 minutes. If the bread seems “springy” to touch and a knife comes out clean, its done!

Bon appetite!

Do you have any great gluten-free recipes you would love to share with me? I would love to hear any suggestions from you or if you tried my recipe!