Tuesday, May 19, 2015

5-Spices Roasted Potato Wedges

These were sort of my take on Red Robin's delicious fries. Man, those are so good. We don't go out to eat very often, but when we do sometimes we go to RR for their bottomless fries. Their spice mixture is just so tasty!

So I just tried to throw some spices together and hope it was equally as good on some roasted potatoes. This takes regular potatoes and really jazzes them up! We served these with dinner, and also with a nice breakfast when we had my brother-in-law over.

We try to add in some extra starches on days we have workouts, but if you are trying to be lower carb you might want to make these on special occasions and not for regular eating.

1) 2 pounds of potatoes of choice (russet, sweet, white, red...)
2) 1 tablespoon cooking oil (ghee, coconut oil, etc)
3) 1 tablespoon of spice mixture

Ingredients for Spice Mixture
1) 1 tablespoon salt
2) 1 tablespoon paprika
3) 1 tablespoon chili powder
4) 1 teaspoon dried basil (or Italian seasoning)
5) 1/2 tablespoon garlic powder

1) Preheat oven to 400 degrees. Get out a cookie sheet and coat it with a silicone mat or with parchment paper.
2) Chop up your potatoes into similar shaped cubes, to ensure even cooking.
3) Drizzle your 1 tablespoon of cooking oil over the cubes and mix with your hands.
4) Mix up your spice mixture. This will make a lot, so use something you can store (we used a small plastic container). You'll be able to make this recipe about 4 times by just making this spice mixture once.
5) Sprinkle 1 tablespoon of the spice mixture on your potatoes, and use your hands to mix and ensure even coating.
6) Cook for 35-45 minutes, flipping over at the half way point.

Tuesday, May 5, 2015

Quick Chocolate Cherry Dessert

We just came back from our honeymoon, and are currently doing a 21-day sugar detox because we ate so much food on our trip! This means no fruit for us for a few weeks, but I will making this one again after we are done because it is so easy and took less than a minute to prepare. The only sweetness is coming from the fruit, as the coconut and cocoa powder were unsweetened. Hope you enjoy!

1) 1 cup of cherries, fresh or defrosted
2) 1 teaspoon of cocoa powder
3) 1/8-1/4 cup shredded coconut

1) Defrost your cherries, if they are frozen. If fresh, take the pits out.
2) Add your teaspoon of cocoa powder and thoroughly stir.
3) Add in your shredded coconut, until your desired amount. Eat up!

Tuesday, April 7, 2015

Super Easy 1-Minute Mayo

I've had bad luck with making my own mayonnaise in the past. Sometimes it emulsifies, and sometimes it doesn't. Drizzling in your oil as slow as possible is really tedious and if you do it wrong at all, your mayo is ruined! So I saw on buzzfeed about how you can make mayo using an immersion blender. I tried it out, instead of drizzling the oil in, and it took less than 1 minute and was amazing! I really like a lot of mustard and lemon juice in my mayo, so the recipe below is adjusted for my liking. You can tweek it however you like.

You'll never make slow mayo again!

1) 1 egg yolk, room temperature
2) 1 tablespoon dijon mustard
3) 1 tablespoon water
4) 1 tablespoon lemon juice
5) 1 cup oil of choice (I used avocado oil. Other options: macadamia nut oil, extra light olive oil.)

1) Place egg yolk, mustard, water and lemon juice into a tall container.
2) Add your 1 cup of oil.
3) Using an immersion blender, place blade into bottom of your container. Turn on, and pump up and down a few times until everything is blender.

4) Season with salt & pepper, if desired. Store in the fridge.

Saturday, March 28, 2015

No-Bake Pumpkin Pie Pudding

I still have some pumpkin cans in my pantry from winter time. I was seriously craving something sweet and delicious, and quick and easy more importantly. I whipped this bad boy up in less than 2 minutes, and it really hit the spot. Hope you enjoy!

1) 1/2 cup pumpkin puree
2) 2 tablespoons almond flour
3) 1/2 teaspoon pumpkin pie spice, or cinnamon/nutmeg
4) 1-2 tablespoons honey (to taste)

1) Add your pumpkin puree to a small bowl or mug.
2) Add your almond flour and spices. Mix to incorporate.
3) Add 1 tablespoon of honey. Taste. Add another tablespoon if needed.
4) Enjoy!

Friday, March 20, 2015

Tuna Stuffed Post-Workout Potatoes (Paleo-Zone)

So about six months ago, we stopped drinking protein shakes as part of a Whole30 that we were doing. Instead, we focused on having a real meal as soon as got home, usually within 20-30 minutes after our workout. I've really been trying to find something that is easy to make and comes out to equal parts of protein, fat, and carbs for a post-workout refuel. I found a recipe for tuna-stuffed potatoes on pinterest that was really good, but it was really fat heavy and hardly any protein and that's not what you want right after your workout. So I modified it, and almost tripled the protein and halved the fat to try and equal the proportions out. The result was really tasty and we've been loving eating it after our workouts! I've been making a batch every weekend and eating it after workouts for about a month now, and I am definitely performing better each day!

Try it out and let me know what you think. This happens to be Paleo-Zone, for the most part, but more than that it is a good amount of protein and carbs right after your workout, with minimal fats. Everyone can benefit from a good post-workout meal, not just those who are doing Zone or Paleo-Zone.

1) 8 potatoes of your choice (similar sized -- 2.5 pounds total) -- about 22 blocks carbohydrates
2) 2 eggs -- 2 blocks protein
3) 1 cup of chopped pickles -- about 2 blocks carbohydrates
4) 28 ounces of tuna, drained (this was 4 cans of Costco tuna) -- about 22 blocks protein
5) 1/2 cup ghee or olive oil -- 24 blocks fat
Salt & Pepper
[Equals about 24 blocks carbs, fats, and protein. Makes 8 halves of a potato, approximately 3 blocks per potato half. Perfect post workout meal!]

1) Preheat your oven to 400 degrees.
2) Add a drop or two of your oil to the potato skin and rub it in. Then sprinkle with salt. This really makes the skin delicious so don't skimp!
3) Cook the potatoes for 50-60 minutes, until tender in the middle when you insert a fork.
4) Remove the potatoes from the oven, and using your cooking mitt, cut the potatoes in half to help them cool down.
5) Let the potatoes cool about 10 minutes. Once they are cooler, take a spoon and remove the flesh from the skins, leaving just a small amount on the edges to maintain the shape. Add to a large bowl.
6) Chop up your pickles into small cubes.
7) Drain your tuna and add it to your potato flesh. Mix thoroughly.
8) Add your pickles and mix thoroughly once again.
9) Add your 1/2 cup of ghee or olive oil, and 2 eggs. Mix until incorporated.
10) Using an ice cream scoop, or cookie scoop, or a measuring cup, evenly distribute the mixture into your 8 potato halves. You want them to be even! I ended up doing 2.5 scoops with my largest cookie scoop, and then pressing the mixture into the skin until packed.
11) Bake in the oven at 400 for an additional 15 minutes, until starting to brown on the tops. Enjoy! Your workouts will thank you!

Tuesday, March 10, 2015

Preserve your herbs!

Do you buy herbs a lot? I definitely do not, because I also end up using a small portion and the rest goes bad because I'm not making another recipe that needs it. I bought three different herbs at the store for a marinade I was doing, and I had so much left over. I knew I didn't want to let it go bad, so I thought I would try to preserve it and freeze it. I have seen some ideas for doing it with olive oil, but we cook with ghee more than anything, so I decided to use that. Chopped up some herbs, topped with ghee, put it in a silicon muffin cup, and popped in the freezer. Once frozen, I popped it right out and then put in a plastic bag. Now whenever I want to use one of those spices, I can grab one of the frozen ones and add ghee and spices to my dish. Win!

1) Chopped, fresh herbs (whichever you have that might not get used--I had basil, mint and cilantro)
2) Ghee, melted
--You will need silicone cupcake liners for the easiest results

1) Roughly chop up your herbs. Place 1 tablespoon in each silicone cup. Make sure you know which ones are which if you are doing multiple spices! I used different color liners to distinguish different herbs.
2) Place 2 tablespoons of melted ghee into each silicone cup that has herbs in it. Press down the herbs to ensure they are covered.
3) Place all the cups on a baking sheet or in a baking dish, something where they can stay flat.
4) Place the sheet into the freezer for 2-4 hours, until completely frozen.
5) Once frozen, simply pop out the frozen ghee and herbs. Place in ziplock bag labeled with the herb used. When you want to use it, you can melt in the microwave or pop in the skillet with your recipe and you'll get delicious ghee plus your herb. How awesome!

Thursday, February 19, 2015

Easy Dutch Oven Braised Cabbage

I love cabbage, in all forms. But my favorite is definitely sweet, tender, roasted cabbage. This dish was incredibly easily and it was really good under a nice meat with some sauce! It is equally as delicious and stands up well as a side dish. Go crazy---cabbage is cheap, healthy, and awesome!

1) 1 large head of cabbage
2) 1 medium onion, diced
3) 2 tablespoons cooking oil (ghee, coconut oil, tallow, etc)
4) 1 cup of chicken or beef stock
5) 1/2 tablespoon of salt

1) Preheat oven to 375 degrees. Put your dutch oven on the stove and turn on heat to medium-high.
2) Chop your onion, then add your cooking oil to the pan. Throw in your onions, and stir.
3) Add half of your salt to your onions and cook for 8-10 minutes, until starting to be translucent and soft.
4) While your onions are cooking, chop up your cabbage. It's easiest if you chop into quarters, take out the core, and then slice into ribbons, but you could throw in the food processor if you prefer.
5) After the onions have cooked, add in your cabbage. It will be very full at this point! Drizzle your 1 cup of stock on top, and your remaining salt.
6) Put the lid on and pop in the oven for 60 minutes, stirring at the half way point and taking the lid off for the last 30 minutes.