Raw Veggie Salad with Peanut Dressing

This is a great raw veggie recipe.  It reminds me of a spring roll without the roll but it is loaded with crunch and nutrition, plus it is delicious!

 

 

Peanut Dressing

 

  • 1/3 cup avocado oil
  • 3 tablespoons coconut aminos tamari
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic
  • 1 small sliver of fresh ginger
  • 2-4 teaspoons of erythritol, adjust to desired taste
  • 1/3 cup organic peanut butter (check ingredients for no sugar or oils)

Raw Veggie Salad

 

  • 1 cup romaine lettuce, shredded
  • 2 cups cabbage, shredded
  • 2 cups zucchini, shredded
  • 1 cup cucumber, sliced thin and halved
  • 1/2 cup organic red bell pepper, sliced
  • 1/2 cup carrot, shredded
  • 2 cups organic cooked chicken breast, chopped
  • 1/3 cup scallions
  • 1/2 cup organic peanuts or cashews, chopped

Mix all dressing ingredients in a high powered blender until mixed (keep in a mason jar so you can easily re-mix it if it separates) and set aside.

Arrange all raw veggies in a bowl or on a plate and drizzle with peanut dressing.  Top with chopped scallions and nuts.

 

Chicken Satay

This is a great speedy dinner.  Kids love them because they can eat them right off the sticks.

2 tablespoons almond or cashew butter
1/2 cup liquid aminos or coconut aminos
1/2 cup lemon or lime juice
2 tablespoons curry powder
6 skinless, boneless, organic chicken breasts, cubed
1 teaspoon hot pepper sauce (check ingredients)
2 cloves garlic, minced

Combine nut butter, liquid aminos, lime juice, curry powder, garlic and hot pepper sauce.  Place the chicken in the marinade and refrigerate.  Let the chicken marinate at least 2 hours or overnight.  Preheat a grill or non-toxic skillet to high and weave the chicken on to wooden skewers (soak them first to prevent them catching fire on the grill) and cook for approximately 5 minutes per side.

Oven option- heat oven to 425 degrees and cook for about 25 minutes, turning halfway through.

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.

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