Cauli'shroom Soup

Today was definitely a soup kind of day.  I love cauliflower soup and wanted to try to add mushrooms to it, so this is what I came up with.  I paired the soup with a baked sweet potato. It's so funny that it takes longer to bake the sweet po than the entire cooking process of the soup! They were such a good pair, and filled me up!  I love a 100% veggie dinners.

Cauli'shroom Soup

This recipe is:

Gluten-Free

Dairy-Free

Paleo

Whole30 approved

Veggie/Vegan

Whatcha need:

1 head cauliflower, cut up

12 oz sliced mushrooms (1.5 cartons from safeway, or about 4 cups)

6-8 garlic cloves (or 1 tbs of pre crushed garlic)

1 tsp salt

1 tsp black pepper

2 tbs. olive oil

1 large chopped onion

1 tbs. thyme

4 c organic vegetable broth

1/2 c light canned coconut milk

Here's how:

Heat 1 tbsp olive oil in pot, add garlic and onions.

Cook until the onions are translucent but not browned, about 5 minutes.

Add mushrooms, cook for another few minutes, until soft.

Add cauliflower, broth, and thyme.

Bring to a boil and cook for 20 minutes. 

Puree soup with an processor until smooth-ish (sometimes I like it with a little bit of texture).

Retun to the pot, add coconut milk, stir and heat.

Season to taste with salt and pepper, and allow to simmer for another 10-15 minutes.

Garnish with crumbled bacon and minced green onions, if you want. 

Easy Slow Cooker Chicken

I am starting to explore and experiment with my slow cooker (finally).  I feel like I jumped on this train a little later than the rest of the world, but I made a yummy one tonight!!

EASY SLOW COOKER CHICKEN

This recipe is:
Gluten-Free
Dairy-Free
Paleo
Whole30 approved
Easy

3 large chicken breasts
1 can of tomatoes with green chili's (normal people might think the chili's are spicy .. I don't know?! so beware!)
1 can of sliced olives
1/2 onion sliced thin
1 c canned light coconut milk (or the whole can if you want)
1/2 lb mushrooms, sliced
Garlic (as much as you would like! I used a big scoop of pre-crushed)
1/2 c water
1/2 tsp salt
1/2 tsp pepper
1/2 tsp crushed red chili flake (only if you like spicy!)

How to:
brace yourselves here ...
1. Put ingredients in slow cooker
2. Turn on slow cooker to low
3. Cook (I did 4.5 hours ... more? less? who knows!)

Plantain Pancake

Before my whole30, when I was just a normal gluten-free girl, I used to make banana pancakes.  The problem is, hubby HATES bananas.  So this morning, while looking at my almost mushy, yellow plantains, I decided to try to switch it up!  & hubby liked!  He said they tasted like an apple cinnamon pancake, and was surprised to know I left the applesauce out (which I sometimes add to the batter or I top them with it, and you are welcome to)  Here you are, a quick easy GF/P pancake!  I call it the "Plan-cake"  

PLANTAIN PANCAKES

This recipe is:

Gluten-Free

Dairy-Free

Paleo

Vegetarian (if you eat egg whites)

Ingredients:

1 medium sized very ripe plantain

¼ cup of egg whites (or 2 egg whites)

1/4 cup almond meal or almond flour


1/4 cup light canned coconut milk

½ tsp vanilla


1/2 tsp cinnamon


1/2 tsp baking powder


Pinch of salt

Topping optional:

½ tbsp coconut butter

1 tbsp almond butter

¼ c raisins

pinch of cinnamon

What to do:


Mash the plantain in a medium bowl, add egg whites, vanilla, and coco milk.  Whisk until blended well! Add everything else, mix until batter is well blended. 
Cook in frying pan with spray coco oil (which I like the best! Or just make them like you would make a pancake) medium-high heat, about 1 min on each side.  Makes about 6.

Topping:

Melt almond butter and coco butter in microwave for 30 seconds.  Mix well. Drizzle the mix over pancakes, sprinkle cinnamon and raisins.

Slow Cooker Pork Shoulder

Looking for an AMAZING slow cooker dinner idea?   I feel like I get caught up in the idea that a slow cooker means a chili, soup or stew.  This is not the case at all!  We made a dry rub for a 5 pound pork shoulder. Pork is tastier than chicken, and leaner than beef.  So, why not?  I don't know why I don't cook pork more often.   There is some chili powder and cayenne in here, so if spice is not your thing, I would say leave out the cayenne.

Slow Cooker Pork Shoulder

This recipe is:
Gluten-free
Dairy-Free
Paleo
Whole30 approved

5lb boneless pork shoulder
7 cloves of minced garlic
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons black pepper
2 teaspoons oregano
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
2 tablespoons salt
2 limes, juiced
1 orange, juiced

1. Trim off all of the visible fat from the pork
2. Mix together: cumin, chili powder, black pepper, oregano, cayenne, cinnamon, and salt
3. Apply the dry rub on all sides of the pork
4. Put the pork in the slow cooker.  Add garlic, lime and orange juices
5. Cook for 5-6 hours on low

Paleo German Chocolate Cake

With my birthday coming up in a few days, I really had a craving for a once a year special in my life, German Chocolate Cake! (ok- 3 times a year special because both my father and father-in-law are obsessed too...)  I went looking for a Paleo recipe to satisfy my urge for that coco-nutty-goodness!  I found a few great recipes, and this is what I finished with.  The cake ended up being more bitter than I was expecting, but the frosting definitely compensated for that!

If you haven't noticed from my lack of baked goods- I am not a baker.  But this definitely passed the "non-paleo friends food test" last night.

Paleo German Chocolate Cake

This Recipe is:
Gluten-Free
Dairy-Free
Paleo
NOT whole30 approved! :(
Vegetarian (if you eat eggs)

Servings: 12-16 good sized slices

Buy all this: Cause no way you already have it all in your kitchen!
Cake:
¾ cup coconut flour, sifted
½ cup 100% cacao powder (I used Hershey's)
1 teaspoon sea salt
1 teaspoon baking soda
10 eggs
1 cup EVOO
1 ½ cups agave nectar
1 tablespoon vanilla extract

Frosting:
1 cup light coconut milk
1 cup agave nectar
pinch sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 cup coconut oil
1 ½ cups unsweetened shredded coconut
1 cup unsweetened shredded coconut1 ½ cups pecans, toasted and finely chopped

Put aside some time.. like a full day ... and then:
1. In a small bowl combine flour, cacao, salt and baking soda
2. In a large bowl using an electric hand mixer, blend eggs, oil, agave and vanilla
3. Add dry ingredients into the large bowl and continue to blend
4. Oil two 9-inch round cake pans and dust with coconut flour
5. Pour batter into pans and bake at 350° for 30-45 minutes
6. Remove from oven, allow to cool completely then remove from pans

1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Mix contents of saucepan with a hand blender and bring to a boil, briefly
5. With pot on low heat, very gradually blend in coconut oil
6. Place pot in freezer for 30-40 minutes (or longer), until frosting solidifies and turns white
7. Remove from freezer and blend again, until fluffy, then stir in 1 1/2c shredded coconut and pecans.
8. Spread frosting over cake and serve.  Sprinkle remaining coconut on top

Mushroom Kielbasa Soup

This was kind of a weird combo, but it came out good!  I think a little back story is necessary here: I am in the process of teaching my best friend how to cook.  She just recently realized that cooking can be fun, relaxing, and rewarding.  Now she wants to learn how to cook some healthy, clean, good for you (body and soul) kinda meals.  So every week- or when ever our lives can cross, I go to her house and show her how to create a new meal.

I was on my way over to Besties house to cook dinner when she says "I want to use my food processor for dinner tonight."  We met at the store knowing that some sort of soup was in our future.  I suggested a mushroom soup, because I have never made mushroom the base of a soup before.  I was thinking a mushroom sausage, but we were at Trader Joe's, and they have this kielbasa to die for!  Precooked Turkey Kielbasa that is so good and good for you!  No additives, no sugar, low calorie and fat!  It is whole30 approved, and believe me, it kept me sane for 30 days :)  We decided on a Mushroom Kielbasa Soup, and this is what we came up with!  

This recipe is:

Gluten-Free

Dairy-Free

Paleo

Whole30 approved

Mushroom Kielbasa Soup

Gather:

1 Sweet onion, chopped

2c veggie broth

4 celery stalks, chopped

2 tsp. evoo or coconut oil

1lb of mushroom, chopped 

1 cup of canned light coconut milk

1/2 tsp Salt 

1/2 tsp Pepper

1/2 tsp thyme

Then, do this:

1. In a large pot, saute the chopped onion and celery in the oil for about 5 minutes.

2. Add in the broth and bring to a boil.  Let simmer for 20 minutes.

3. In a pan, saute the mushrooms.  Add half of the mushrooms to the soup that is simmering.

4. Add the kielbasa to the remaining mushrooms, and continue cooking for 5 minutes

5. Process the soup until smooth and add back to pot

6. Add the coco milk, remaining mushrooms and kielbasa and reheat.

7. Salt, pepper and season to taste.

Plantains

What is your favorite food group? Mine is PLANTAINS!  Not a food group? Well they should be!  I eat plantains with my eggs for breakfast, as a side with my dinner ... or just as a snack.  I can't get enough.  I think I'm slightly obsessed!

Basic Plantains

This Recipe is:

Gluten-Free

Dairy-Free

Paleo

Whole30 approved
Vegetarian/Vegan

Delicious

1.) Buy a GREEN plantain.  As they ripen they get sweeter.  I like them green!  I get them at Railey's because Trader Joe's doesn't carry them :(
2.) Peel the plantain (hint: they don't quite peel like a banana.  Cut off both ends, slice the peel up the side, and peel it off)
3.) Slice the plantain into 1/8" slices.
4.) Cook in 3 T of coconut oil for a few minutes, flip
6.) Season!  I like salt, pepper, and garlic salt.

In the picture I made the plantains a little bit thicker.  But go thin! They are like chips!  I served them with home made guacamole!  Yum!

ABC Cups (Almond Butter Coconut Cups)

I recently made a huge change in my life- from Whole9 to just regular paleo.  To celebrate, I decided to make Almond Butter Coconut Cups.  They were really good ... but I thought they could be better.  I am on my third batch now, and I think I have a really good thing going here!

ABC Cups

This Recipe is:

Gluten-Free

Dairy-Free

Paleo

Delicious

Here is what you need:

1/2 cup almond butter 

2 tbsp raw organic honey

1/4 cup coconut butter (I found this at whole foods.  over priced, but at least I didn't have to make it.  To make: just process some unsweetened coconut for like 10 minutes)

1 teaspoon vanilla extract (get the real stuff, not the imitation!)
1/2 cup chopped nuts (almond, cashews, or hazelnuts)
1-2 cups DARK chocolate chips (i didn't measure, oops.. I'll measure next time)

Pinch of sea salt (I like the kosher coarse salt)

1-2 tbsp shredded unsweetened coconut
12-16 mini muffin papers

1 mini muffin tin

What to do:

1. Mix the almond butter, coconut butter, vanilla and honey.

2. Microwave the mixture for 30 seconds.  Stir well and let sit. 
3. Stir the mixed nuts in the butter mix
4. Scoop butter mix in well oiled muffin tin about half full.  Freeze until solid (about 30 minutes)
5. When solid, pry out butter pucks with a knife (store in fridge or freezer until needed)
6. Line muffin tin with paper liners and spray the inside of the liners with EVOO or coconut oil spray
7. Melt chocolate carefully, in 30 second intervals
8. Scoop 1/2 tsp of chocolate into the cups
9. Use your finger to rub the chocolate around on the sides of the cups
10. Freeze chocolate until solid
11. Put nut butter puck on top of chocolate and add 1/2 to 1 tsp of chocolate on top.
12. Sprinkle coconut and salt on top.  Freeze to set chocolate.

Sweet Potato Breakfast Bowl

Basically, the only breakfast I eat anymore. It's so good, good for you, and easy to make!  I am actually obsessed with sweet potatoes.  While away on vacation for 4 days, this is the only thing I craved.

Before you cook up this miracle veggie, I thought you should know some fun facts about our friend, the sweet potato!  Not only does it taste good, but after reading this, you might want to eat them with every meal (like I do!)

-Sweet potatoes are packed with massive amounts of vitamin A, a nutrient considered critical in maintaining proper eye health.

-One sweet potato contains nearly eight times an adult's daily need of this important vitamin, and, because the vitamin is fat-soluble rather than water-soluble, the body can store it for later use.

-The sweet potato also contains high amounts of calcium, iron, and vitamin E

-Sweet pos are loaded with potassium, magnesium, and phosphorous

-Sweet pos contain massive amounts of anti-inflammatory compounds, which are very important in the health of people with IBS, arthritis, gout, and other inflammation-related diseases.

- Sweet pos have very low glycemic indexes, weighing in 17!

-Sweet pos can actually help to fight against diabetes symptoms.

Now for the good stuff:

Sweet Po Brekky Bowl

This recipe is:
Gluten-Free
Dairy-Free
Paleo
Whole30 approved
Vegetarian (depending if you eat eggs)

Prep time: 5 min
Cook time: 5 min

Ingredients:
1 small sweet potato
1 handful of brussels sprouts
2 handfulls of mushrooms, sliced
2 handfulls of spinach, or more
2 eggs
coconut oil (I use the spray because it makes me use WAY less)

What to do:
1. Skin and shred the sweet potato: if you have a food processor with a shred tool, DEFINITELY use that!
2. Cut the ends off the brussels and cut them in half to be bite sized
3. Steam the brussels: I just put them in a bowl, splash of water, cover with plastic and microwave for a few minutes.
4. Cook the sweet po in pan with coco oil for a few minutes
5. Throw in the rest of the veggies except the brussels
6. Toss it all in a bowl together and top with 2 eggs, sunny side up, or however you like to eat eggs.  I think the runny yolk in this bowl is so good!

other additions: I have added green salsa to this, salt and pepper, cayenne pepper, sausage or kielbasa (get the pre-cooked Trader Joes kielbasa!) You can add or subtract anything really, just don't take out the sweet potatoes or eggs - thats what makes it so good!

Slow Cooker Pork Stew

Slow Cooker Pork Stew

This Recipe is:

Gluten-Free

Dairy-Free

Paleo

Whole30 approved

Delicious

Prep time: 20 minutes

Cook Time: 5 hours (slow cooker)

Ingredients:

2 lbs. pork chops, cubed to bite size

4 garlic cloves, chopped

2 tsp. ground cumin

1 tsp. dried oregano

3 12oz cans of trader joes fire roasted tomatoes with green chiles

1 7oz. can of mild green chiles

1 tsp. red chili flakes

1 lime, juiced

1 tsp. EVOO

1 c. water

1 sweet onion, chopped

salt and pepper to taste

How to:

Cook pork chops in a pan about 10 minutes, or until fully cooked

Use EVOO to sauté onions and garlic in a large pan until onions are translucent.

Add cumin, oregano, tomatoes and chiles to onions.

Cook for 5 minutes.

Add all of the ingredients to the slow cooker.

Cook on low for aprox. 5 hours.

Welcome

Welcome to my blog.  I am new to blogging, so this will be my first ever post!  I am passionate about healthy food, fitness, and doing anything positive for your body.  I am currently paleo; I say currently because it is new for me, so I do not know how long I will commit; but I have been generally gluten and dairy free for quite some time now!  I have finished my first "whole30" and now its been 37 days, and I am still going.  I am a half-ass "weight watcher".  I say half-ass because I go to meetings, weigh in, but thats about it.  I don't believe in a lot of what they're selling- I have adopted more of an "eat clean, workout, and f*&% the rest" kinda life.  I'm still a few pounds over-weight, so I guess I haven't mastered the lifestyle yet! :/ Most of my posts will be food and fitness related, but don't be surprised if I throw some real life stuff around, too.  My main goal is to use this blog to inspire YOU to chose a healthier lifestyle, and for me to use YOUR support to stay on the right track, too!  Thanks for reading!  :)  -Jessie