“Creamed” Kale with Bacon and Mushrooms

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Whole30, Paleo, And Gluten Free

This recipe literally came to me in a dream (I know, I am weird) and I quickly wrote a few things down on a notepad and went back to sleep.  It came to fruition today and was so, so good.  If you like creamed spinach and collard greens….this is sort of a fusion between the two.

Ingredients:

  • avocado cooking spray
  • 1 medium onion
  • 8 ounces of baby bella mushrooms
  • 1 Tablespoon of garlic
  • 1/2 Tablespoon of kosher salt
  • 30 oz of bacon bits (you can certainly use real bacon, I had Hickory Smoked Bacon Bits by Epic that were compliant and used those)
  • 1/3 cup of coconut aminos (I use Coconut Secret)
  • 2 cups of greens (I used kale but you can also use spinach or collards)
  • 1/2 cup of Nutpods
  • 1/2 cup of nutritional yeast (I use Bragg’s)
  • 1 teaspoon of fresh nutmeg

Directions:

  1. Dice onion, garlic, and slice mushrooms.
  2. In a cast iron skillet, sauté the onions, garlic, and mushrooms until soft using avocado spray.
  3. Add salt and mix.
  4. Once cooked, add bacon bits and stir for another two minutes.
  5. Add mixture to an Instant Pot.
  6. Add kale and coconut aminos to the Instant Pot.
  7. Set manual to 5 minutes on high pressure.
  8. Release steam and immediately add in Nutpods and nutritional yeast stirring well.
  9. Right before serving, grate fresh nutmeg on greens and stir.

 

Note: This whole dish could be cooked stove top in a skillet or dutch oven.  I wanted to really get the bacon flavors infused so, I used the Instant Pot Pressure Cooker.

Delicious served with Grain Free Breaded Pork Chops

 

Grain Free Breaded Pork Chops

 

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Whole30, Paleo, Gluten Free, and Grain Free

This recipe is something that I threw together when a friend came over for lunch.  I had these beautiful boneless pork chops from my Butcher Box.  I really wanted an opportunity to use them and they turned out fantastic!

Ingredients:

  • 4 boneless pork chops
  • 2 Tablespoons of avocado oil (I used Primal Kitchen)
  • 2 Tablespoons of Adobo Seasoning (I used Primal Palate)
  • 1 1/2 cups of Almond Flour (I use Bob’s Red Mill)

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix adobo seasoning into almond flour.
  3. Heat oil in cast iron skillet.
  4. Dredge each pork chop lightly into the flour mixture; making sure to get the sides as well.
  5. Once oil is hot, add pork chops.  Sear each side for approximately 3 minutes until there is a golden crust.
  6. Transfer to the oven and bake for another 25-30 minutes (depending on the thickness of your pork chops as well as your oven).
  7. Using a meat thermometer, make sure the thickest part of each chop is 145 degrees.
  8. Take out of oven, and put onto a platter.
  9. Tent with foil, and let rest for 5 minutes before serving.

Note: Delicious served with “Creamed” Kale with Bacon and Mushrooms

 

Asian Shrimp Stir Fry

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Whole30, Paleo, and Gluten Free

This stir fry comes together in a matter of minutes. It definitely has a kick to it but it is balanced with the coconut milk It uses very basic ingredients a that I typically always have on hand.  It is delicious and great for anyone looking to pack something balanced and easy for a workday lunch or to enjoy a quick dinner.

Ingredients:

  • 1/3 cup of avocado oil (I use Primal Kitchen)
  • 1 Tablespoon of grated ginger
  • 1 Tablespoon of minced garlic
  • 2 Tablespoon of red chili paste (make sure it is Whole30 compliant)
  • 2 cups of frozen shrimp (about 20 shrimp)- I got my shrimp from a local farmer’s market.  I defrosted them in the refrigerator overnight.
  • 1/3 cup of coconut aminos (I use Coconut Secret)
  • 1 medium red pepper
  • 1 medium green pepper
  • 1 medium yellow pepper
  • 1 small red onion
  • 1 medium jalapeño pepper
  • 1 can or organic coconut milk
  • 1/2 teaspoon of red pepper flakes
  • 1 Tablespoon of chopped Thai basil
  • 1/2 lime cut into segments
  • 1 scallion for garnish
  • 1 packages of SeaSnax seaweed snacks.  I one package of wasabi
  • 1/4 cup of raw cashews

Directions:

  1. Mince the garlic and grate the ginger.  After mincing the garlic and grating the ginger, I put a bit of kosher salt on it, and use the side of my knife to make each one into an almost paste like consistency.  I find it mixes in better.
  2. Finely dice 3 colors of peppers, the jalapeño, and red onion.
  3. Add avocado oil into a wok or skillet on high heat.
  4. Once the oil is hot, add the ginger, garlic, and red chili paste.
  5. Sauté the shrimp, cooking them until pink.  Remove the shrimp from the wok.
  6. Once shrimp are removed, deglaze the wok with the coconut aminos.
  7. Add the vegetables into the wok, cooking through for 2-3 minutes.
  8. Once vegetables are cooked, add red pepper flakes.
  9. Add cooked shrimp back in and one can of coconut milk.  Add in Thai basil. Stir together for 5 minutes and let flavors meld and develop.
  10. Top with cashews, sliced SeaSnax and a squeeze of lime juice.

Note:  This can be served as is, or over rice or veggie noodles.

Sweet and Spicy Chicken Slaw Salad

 

 

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Whole30, Paleo, and Gluten Free

This salad is a make ahead meal.  It literally gets better and better with each day that it sits.  The flavors develop more.  It uses very basic ingredients along with some meal prep items that I always have on hand.  It is delicious and great for anyone looking to pack something balanced and easy for a workday lunch.

Ingredients:

  • 2 cups of shredded chicken (can be rotisserie chicken or I used my meal prep recipe Whole30 and Gluten Free Instant Pot Shredded Chicken )
  • 2 packages of SeaSnax seaweed snacks.  I used one package of onion flavor and  one package of wasabi
  • 1 Tablespoon of grated ginger
  • 1/2 teaspoon of red pepper flakes
  • 1 Tablespoon of lime zest
  • 1 Tablespoon of minced garlic
  • 1 medium jalapeño pepper
  • 1/3 cup of avocado oil (I use Primal Kitchen)
  • 1/2 cup of coconut aminos (I use Coconut Secret)
  • 3 Tablespoons of your favorite hot sauce (I use original Cholula which is Whole30 compliant)
  • 1 Tablespoon of cilantro
  • 4 scallions
  • 1 cup of fresh mango
  • 1 teaspoon of kosher salt
  • 1/2 cup of fresh lime juice
  • 1 bag of your favorite slaw mix – Usually these are about 12 oz.  I used a mix of cole slaw mix and broccoli/kale slaw mix together
  • 1/4 cup of slice toasted almonds

Directions:

  1. Mince the garlic and grate the ginger.  After mincing the garlic and grating the ginger, I put a bit of kosher salt on it, and use the side of my knife to make each one into an almost paste like consistency.  I find it mixes in better.  Add into big mixing bowl.
  2. Zest a lime and put 1 Tablespoon of zest into the mixing bowl.
  3. Add coconut aminos, hot sauce, avocado oil, red pepper flakes and lime juice into bowl.  Mix with a whisk.
  4. Chop scallions and cilantro.  Add into mixing bowl.
  5. Cut up mango into bite size pieces.  Add into mixing bowl.
  6. Seed the jalapeño pepper.  Dice and add into mixing bowl.
  7. Slice the seasonal into strips and add into mixing bowl
  8. Add in slaw mix.  Using tongs mix thoroughly.
  9. Add in shredded chicken.  Mix with tongs.
  10. Top with sliced toasted almonds.

Note:  You can serve this right away but, it is best to let it sit in the refrigerator for a few hours or overnight.  This allows the slaw to break down a little bit and the cabbage and kale to wilt.

Be A Fountain Not A Drain

 

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I have been doing quite a bit of reflection these last few months.  After deciding to dedicate 2018 to working on myself, I have sort of concocted a formula for what works for me.  I usually start my day meditating or journaling.  When meditating and journaling, I usually like to come up with some sort of intention, affirmation, or focus.  Today, I came across this……”Be A Fountain, Not A Drain”.

This quote has been resonating with me all day today.  I have given it quite a bit of thought.  I actually went back and forth with how I felt about it….Am I a fountain or a drain?  The answer….I am both.

In my every day life, I am a teacher.  I teach first graders with learning differences.  I do enjoy my job however, it can be very labor intensive, and mentally exhausting.  One of the first things people say to me when they hear what I do, is “you must have so much patience”.  The truth is, I do.  I try my very best to be patient with my students, to ensure that their day is as fulfilling as possible, and to end each day hoping they loved school.  Most days I am successful.  But, it comes at a cost.

I find that because of the intensity of my job, I am almost “tapped out” of patience at the end of the day.  I am not able to be as patient as I would like to be for the family and friends that I have in my life.  I can be negative and sometimes even judgmental; which I really am working on.  I am not usually rude.  When I get like this, I am aware that it is happening.  I  just usually disengage, and sort of self preserve “hiding”.  Some might see it as being introverted.  I see it as necessary decompressing time.  I know at times I can be draining on those that love me who just “don’t get it”.

So, these last months I have “put the work in”.  I have tried to be positive.  I have made healthy changes and stuck with them.  I have tried to find more balance in my life, seeking out positive  people in my life, finding support when necessary, and indulging in hobbies that I enjoy. I have taken the time for self care and feel no guilt for it.  I am more vulnerable than I have been in a very long time.  But, I also feel more authentic than I have in years.  I  know I have a lot to offer others.  I just need to continue on my journey and try to keep building on my strengths, lifting myself, thinking positively, loving myself, and believing that I AM The Fountain!

Prosciutto, Brussel Sprouts, and Marinated Onion Egg Wrap

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Dairy Free, Grain Free, Whole30, Paleo, and Gluten Free

I always roast vegetables at the beginning of the week as part of Meal Prep.  This recipe is great for using some of those vegetables.

Ingredients:

  • Grain Free, Dairy Free Egg Wrap
  • roasted brussel sprouts
  • marinated onions recipe from Teri Turner @nocrumbsleft
  • 4 slices of prosciutto ham (make sure compliant, I use Applegate)

Directions:

  1. Lay egg wrap flat on a plate
  2. Arrange vegetables inside egg wrap
  3. Arrange marinated onions, Drizzle some of the oil on top
  4. Add prosciutto ham.
  5. Roll up wrap tightly.
  6. Once rolled, cut and serve.  Can be served hot and also at room temperature

 

 

Roasted Asparagus Egg Wrap with Mustard Dill Sauce

 

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Dairy Free, Grain Free, Whole30, Paleo, and Gluten Free

I always roast vegetables at the beginning of the week as part of Meal Prep.  This recipe is great for using some of those vegetables.

Ingredients:

  • Grain Free, Dairy Free Egg Wrap
  • roasted asparagus
  • roasted red onions
  • roasted sweet potatoes (I roast mine with Primal Palate’s Breakfast Blend)
  • 3 Tablespoons dijon Mustard
  • 1/2 Tablespoon of dried dill
  • 3 shakes of Cholula Hot Sauce

Directions:

  1. Using a blender, blend mustard, dill and Cholula
  2. Arrange vegetables inside egg wrap
  3. Drizzle mustard dill sauce on top
  4. Roll up wrap tightly.
  5. Once rolled, cut and serve.  Can be served hot and also at room temperature

 

 

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