Category: Recipes


Sweet Potato & Bacon Meatloaf 

  
Pre-heat oven 400

  • 3 lbs ground beef
  • 2 small sweet potato, shredded
  • 1 sweet vidalia onion, chopped
  • 1lb nitrate free bacon
  • 1 cup almond meal
  • 2 eggs
  • 2 Tbl Coconut Amino’s 
  • 1 tsp roasted ground cumin
  • 1 Tbl garlic powder
  • 1/2 tsp organic mustard
  • 2 Tbl parsley 
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Chop ½lb of bacon and fry in a pan until almost done, add the chopped onion and cook with the bacon until onion is translucent .
  2. Shred your sweet potato, I used my cheese grater its quick and easy. 
  3. Place remainder of ingredients, beef, sweet potatoes, almond meal, eggs, and all seasonings in a large mixing bowl 
  4. With a slotted spoon scoop onion and bacon out and add to beef
  5. Mix thoroughly until all ingredients are together
  6. Form a loaf into a 9 x 11 pan.
  7. Place the remaining bacon slices on top of loaf

Bake for 40-45 minutes.

Enjoy!~Kelli

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What’s for dinnah?

Its was a hot one out there yesterday, I don’t know about you all but I am so tired of the grill already.  I made stuffed peppers last night.  One with shaved steak and mushrooms and one with ground beef and tomato sauce.

 Definitely a mouthwatering delicious meal.

The Ground beef one consisted of, ground beef,  organic fire roasted tomato, onion, broccoli slaw mix, garlic, cauliflower, Italian seasoning, salt and pepper some had Kerrygold cheddar cheese shredded and some without, which makes it Whole30.

The Steak and Cheese had, mushrooms, spinach, onion, shaved steak, salt, pepper, Worcestershire and Kerrygold cheddar cheese.

I have been trying desperately to be good lately.  Do you all find it is hard in the summer?  I sure do, then there is the holiday times and special occasions too.  There are more times I find hard than I would like too.  I find that when I go off for a second it’s like a crazy steam train,  I go so far in the other direction that I hate myself by the end of the night.  My fear is gaining all the weight I lost back. Then I am really on target again and it starts all over.  Ugh

Grilled Salmon with Salsa

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It was time to get creative with my Whole 30 lunch. Tomorrow I start Day 20. Because we would be eating it cold, I thought salsa would be great to pair it with.

2 Pieces of Salmon
1 tbs coconut oil
1 tsp salt
1 tsp ground cumin
1 tsp smoked paprika powder
1 tsp onion powder
1 tsp garlic powder
½ tsp chili powder
1 tsp black pepper

Avocado salsa:
1 avocado diced
1/2 cortland apple
1/2 small tomato diced
1/4 cup diced red onion
Juice from 2 lemons
2 Tbs finely chopped cilantro
Salt to taste

Or if you dislike avocado like my hubby

Apple Salsa
1/2 cortland apple diced
1/2 small tomato diced
1/4 cup diced red onion
Juice from 2 lemons
2 Tbs finely chopped cilantro
Salt to taste

INSTRUCTIONS
Mix the salt, chili powder, cumin, smoked paprika, onion , garlic and black pepper together, then rub the salmon fillets with melted coconut oil and then generously rub seasoning onto filets, refrigerate for at least 15-30 minutes.

Pre-heat the grill.

Combine all ingredients of the salsa you prefer. My husband dislikes avocado so I had to make a variation of mine for him.

Grill the salmon to desired doneness. Approximately 8 minutes skin side down.

Finally top with your favorite salsa!

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Pre heat oven 350

2lbs Chicken Breast
1/2 Cup Tessemae’s Southwestern Ranch
1/4 Cup Homemade Mayonnaise
1-2 Cups Unsweetened Coconut flakes
1 Tsp Onion Powder
1 tsp Garlic Powder
1 tsp Salt & Pepper

I like to filet my chicken so that they are not too thick to cook. Lately the breasts I get are huge. So I just filet in half like a cutlet.
Make sure the Southwestern ranch is shaken well so all the spices blend.
Mix ranch, mayo and spices together well
Dip chicken pieces into mixture coating both sides.
Then dredge in coconut on both sides
Place on a pan lined with parchment paper
Bake 40 minutes or until golden brown and cooked to the perfect moistness.

These were delicious. It was a last minute throw together that paired perfectly!!!! Then I added a half of a sweet potato and some carrots.

My favorite Mayo recipe

Asian Chicken & Scallions

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2 servings

2 lb Chicken breast
1 Cup chopped scallion
1 Tbl minced garlic
1 tsp fresh minced ginger
3 Tbl Sesame oil
4 Tbl Coconut Aminos
1 Whole lemon
1 tsp onion powder
Salt and pepper
2 Tbl toasted sesame

Trim and slice chicken in half. Put sesame oil in heated pan
Salt and pepper chicken and place chicken into heated oil
Brown both sides
Add all other seasonings except coconut amino, lemon juice and sesame seeds
Sauté with chicken filping to evenly brown until firm and pink is almost gone
Add coconut Aminos and squeeze all the juice from lemon over chicken. Cover and cook 10 minutes.
Remove chicken from pan and add approximately 1 tsp arrowroot quickly stirring until sauce thickens.
Add chicken back to pan and cover in sauce

Serve and enjoy~

Crispy Thyme Chicken

Crispy Thyme Chicken & Asian Broccoli Slaw

Crispy Thyme Chicken

4 Lbs Chicken Thighs with Skin
2 Tbl Thyme
2 Tbl Onion Powder
2 Tbl Garlic Powder
1 Tbl Smoked Paprika
Salt & Pepper
Coconut Oil

Mix spices all together well and set aside.
Rinse and pat dry all chicken pieces
In a large skillet melt 4 Tbl coconut oil
Evenly coat chicken thighs with spices on both sides
Fry chicken skin side down for 10 minutes making sure to move pieces around every 2-3 minutes so it doesn’t stick to the pan
Once you reach a golden brown color remove and place onto a rack which is placed on a cookie sheet
When all done frying place in a pre heated 350 oven for additional 30 minutes.
Enjoy!

process for crispy chicken

Porkion Quiche Muffins

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Porkion Quiche Muffins
(pork n’onion lol)

1 lb ground pork
6-eggs
1 medium shallot
1/2 yellow onion
1/2 TBL garlic powder
1 tsp ground sage
1 tsp ground fennel
1/2 tsp ground thyme
2 pinches of red pepper flakes

Brown pork with all the spices until cooked
drain if needed
Mix eggs well in a bowl
add pork bowl
Spoon into muffin pan evenly.

Bake 360 30-40 minutes.

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Heart ~Healthy~Hearty~Loaded Sweet Potato

Ingredients

1/2 Pound ground beef
1 egg
1 Sweet potato
1 Cup Baby Bella mushrooms
4-5 Slices onion
1/2 Cup Frozen spinach
1 tsp Onion powder
1 tsp Garlic powder
1/4 tsp Cayenne pepper
1 tsp Salt
1 tsp Pepper
2 Tbl Bacon grease, coconut oil, or Kerry gold butter

Sweet potato, I either cook ahead of time and heat up when needed or microwave 1 small potato for 6 minutes while cooking mixture.

Sauté Mushroom, onion and frozen spinach in 1 tbl grease, oil or butter on medium heat to burn off any water coming from frozen spinach. Add in ground beef, onion and garlic powder, cayenne, salt and pepper. Stir mixture until beef is fully cooked.

After beef mixture is completely cooked, transfer to a bowl, heat additional 1 tbl of grease to pan and fry your egg.

Split hot sweet potato and place fried egg on sweet potato, add beef mixture to top off sweet potato. Add Siracha or hot sauce of choice if you choose.

Who says your loaded potato has to be with bacon and cheese. This was far tastier and healthier than any loaded potato I could have gotten out at a restaurant.

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Breakfast is my most favorite meal! It starts my day in the right direction when I start it with the right fuel for my body.
I love making these lil muffin quiches. They are super easy to make and great take along meals.

8 Eggs
2 cups Spinach
1-6 oz Leidys Natures Tradition (uncured no nitrate ham steak)
1 Tbl garlic
2 Tbl Kerrygold butter or olive oil.
1 Tbl Pepper
1 tsp Salt

Sauté garlic in oil or butter. Add spinach toss lightly cooking approximately 5 min.

Scramble eggs, add salt and pepper

Chop ham into bite size pieces add to egg mixture along with spinach

Spoon evenly into muffin tin. I use large muffins (6) and a small soup ladle and pass around the tin twice. This usually uses the whole mixture.

375 oven 30-40 minutes.

This usually is 3 servings if served alone. If I am pairing it with other sides one muffins will do making it 6 servings.

Enjoy!

Sweet Potato & Spinach Egg Muffins

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8 Eggs
1/4 lb Bacon
1/4 cup vidalia onion
1 cup spinach
2 small sweet potato
1 tsp. salt
1 tsp. smoked paprika
2 tsp crushed garlic
1tsp onion powder

Chop bacon, and onion and sauté until browned.

Peel potatoes and chop into bite size pieces. Place into a bowl and microwave 6 minutes to soften enough to sauté

Add all spices to bacon and onion mixture then add potato to pan and continue to sauté for about 10 minutes making sure to cook through potato.

When almost done add your spinach on top of the potato in the pan and cover to steam spinach. Once spinach is streamed then mix well.

Crack your eggs in a bowl and scramble

Preheat oven 375

Spoon egg into muffin pan evenly approximately 1/2 of each muffin cup

Spoon potato mixture into each cup
again evenly.

Place muffins into oven and cook 30 minutes.

Enjoy!!!!

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