Holiday Guacamole

Core Plan

Serves 4-6

This is an awesome take on a classic.  My friend Leanne introduced me to this last year and it is amazing.  Serve it up with some grain-free tortilla chips and take it to your next party for some oohs and ahhs.  NOTE:  You may want to make double or triple because it disappears fast!

1/2 white onion, minced
4 serrano or jalapeno chile peppers, minced
1 teaspoon sea salt
pinch black pepper
4 avocados – peeled, pitted and diced
2 1/2 tablespoons fresh lime juice
1 organic pear, peeled, cored and diced
½ cup organic seedless green grapes, halved or quartered
½ cup organic strawberries, diced
1 cup pomegranate seeds

Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, strawberries and pomegranate. Chill until serving.

 

Chipolte Chicken

This is a knockoff recipe for Chipolte’s chicken.  This tastes almost identical to the restaurant’s popular chicken.    I cooked the chicken on the griddle which also makes it taste even closer to the restaurant version. It is simple to make and can be used for tacos, taco salads, or with a couple of side dishes.

2 lbs free-range, organic chicken thighs (boneless and skinless)
¼ cup red onion, cut into chunks
1 clove garlic
1 tbsp adobo sauce (most store-bought adobo sauces contain small amounts of sugar.  To avoid this, you can make your own.  This is the recipe I use to make my own https://leitesculinaria.com/104253/recipes-adobo-sauce.html)
Juice of 1 lime
tbsp avocado oil
1 tbsp chili powder
½ tsp cumin
½ tsp oregano
1 tsp sea salt
¼ tsp pepper

Mix all ingredients (besides chicken) and place in a large ziploc bag, mixing well.  Add chicken and marinate at least 30 minutes to overnight.

Heat the griddle or cast iron pan to high heat.  Place chicken on the hot griddle (use a little avocado or coconut oil if your griddle isn’t oiled) and do not touch for 3-4 minutes or so.  Carefully flip chicken using a metal spatula to be sure to pick up all of the blackened bits.  Cook the other side until chicken is cooked through.  Put all of the chicken in a large bowl and cover with a towel and let rest for 10 minutes.  Cut chicken into chunks and pour any extra juices over the chicken and serve as desired.

Sardine Pasta (Pasta con le sarde)

This is one of the tastiest dishes I have on my blog.  It is loaded with beneficial nutrients and feels like a special occasion meal.  Using lentil pasta eliminates high carb/high glycemic pasta and opts for a higher protein/lower carbohydrate pasta.  Sardines are loaded with healthy Omega-3 essential fatty acids and the butter and olive oil offer even more healthy fats.  The tastes are rich, layered and satisfying.

(note:  this reminds me so much of eating sauteed baby clams with butter and garlic with my Dad when I was a kid.  No one else in my family liked them so it was kind of my “thing” I could share with my dad.  I no longer eat shellfish (see Leviticus 11:12) but the sardines are so reminiscent of the baby clams, it brings back awesome memories)

Core & Advanced Plan

Serves 2 (large helpings) or 4 (small helpings)

1 – 8 oz container Red Lentil Pasta
1/2 – 3/4 can wild-caught sardines (more if you want :))
3 tablespoons grass-fed butter
1 -2 tablespoons extra virgin olive oil
2-4 fresh pressed garlic cloves (to taste)
6 fresh basil leaves, ribboned
salt and pepper to taste

Cook lentil pasta per package directions.  When done, heat butter and olive oil lightly (do NOT let smoke).  Add sardines, garlic, basil, salt, and pepper.  Toss in pasta and make sure it is all covered well.  Serve warm.

Hummus

Advanced and Core Plan

Serves 4-6

This is a recipe that appeared in my Maximized Living Nutrition Plans book 10 years ago.  I realized it never made it to my blog and it is one of my favorites.

This is a delicious and full of flavor.  It is great served with grainless crackers, vegetables, on a salad, or in a breadless sandwich.

1 can chickpeas
2 cloves garlic
3 tablespoons extra virgin olive oil
3 tablespoons tahini (sesame paste) (you can put more to taste)
Lemon juice (adjust amount to desired consistency and taste)
Sea salt to taste

Optional add ins:
Fresh parsley
Paprika
Cumin
Cayenne

*Kim’s favorite:  I personally love a lot of cumin and a dash of cayenne.   When ready to serve, I drizzle more olive oil, paprika and fresh parsley

Drain chickpeas reserving about 1/4 cup of the liquid.  Put chickpeas and reserved liquid in a food processor and process until smooth.  Add all other ingredients and adjust to suit taste and consistency.

 

 

My new favorite outdoor cooker – Griddle vs. Grill

I love summertime outdoor cooking but have never loved grilling.  Then my husband bought me a smoker and I feel in love with outdoor cooking again.  It makes the absolute best smoked jerk chicken, smoked salmon, and smoked grass-fed roasts.  I could also use it as a regular grill but that never really appealed to me either.

Then, one of my friends showed me his Blackstone Griddle and I have been blown away.  To say I love this thing is an understatement.  It has a solid steel (non-toxic) griddle top that when seasoned properly, becomes an amazing non-stick surface.  It is ridiculously easy to start and to clean.  (Note:  cleaning a traditional grill was one of the main reasons I avoided using it).  It also produces very little smoke and has a great grease-catching pan. It allows you to cook up several different things at one time making it way quicker and more efficient.  Plus, it saves you from dirtying up all sorts of pots and pans in your kitchen.   And speaking of kitchens, you don’t have to be stuck in yours while everyone else is outside.  It is small and portable but still fits a ton of food on it.

I was shocked that the price was under $300 for all it can do.  See more about the Blackstone Griddle here…

 

 

 

 

 

 

 

Here are some pictures of how I used the griddle in the first 2 weeks I had it.

Grass-fed Hamburgers for a crowd

 

 

Veggies for taco night

 

Grainless Pancake, Turkey Bacon, and Free-range Scrambled Egg Breakfast

 

Grass-fed hot dogs with organic red potato hash browns (core plan)

 

Free-range chicken stir fry with brown fried rice (core plan)  and veggies

Smoked Grass-fed Beef Chuck Roast

Serves 4-8

Core and Advanced Plan

(SMOKED)   – I used a Big Green Egg

This is a fabulous recipe that is nothing short of impressive.  It is a crowd-pleaser for sure.  You will feel like a BBQ Pit Master after this one.  The meat is tender and smoky and the outside is caramelized and ultra flavorful.  Throw it in on a day you are hanging around the house and pull it out for an amazing dinner.

2 – 2 – 3 lb grass-fed beef chuck roasts
4 tablespoons stone-ground mustard
1  tablespoon Himalayan salt
2 teaspoons black pepper
½ teaspoon cayenne pepper (based on preference
1 teaspoon oregano
½ teaspoon chili powder
2 teaspoons garlic powder

Kraft paper (Kraft paper gives the best result, but if you can’t find it,  you can wrap the roast in parchment paper then wrap in foil- you don’t want foil touching the meat).

IDEAL PREP- ideally, salt both sides of the roasts and place in the refrigerator for 8 hours or overnight.  If you can’t do this salt it and let it sit for as long as possible before cooking.

Mix all of the dry spices together.  Spread mustard over both sides of the roasts then sprinkle generously with the spice mixture.

Heat your smoker to 225 degrees (do not let it get above 250).  If you are using a Big Green Egg, use the heat deflector)

Smoke for 2-4 hours (depending on the thickness of the roast) then take out and wrap in kraft paper and put back in the smoker for another two hours.  This will keep your “bark” firm and still allow the meat to finish cooking.  Note:  for my two 3 lb roasts, I did 2 hours unwrapped and 2 hours wrapped)

Enjoy.

Served with sugar-less sauces