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!

Ingredients
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.)

Instructions
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!

Ingredients
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)

Instructions
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.

Ingredients
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!]

Instructions
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!

Ingredients
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

Instructions
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!

Ingredients
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

Instructions
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.


Saturday, February 14, 2015

Maple Nut Roasted Butternut Squash

When cooking a nice dinner for my love, I knew we needed a good side dish and I remembered we had bought a pack of butternut squash cubes at Costco. By the way, aren't those just so awesome and handy? Man, I am glad they are back in stock because they are delicious and so much easier than doing it yourself! Anyway, I was going to make roasted butternut squash with honey, like I usually do. But my love didn't want those at all, so I had to think on my feet. I thought adding a nutty topping might make it fun and different, so I gave it a try.

Verdict? Super awesome! Even with the maple syrup, it's not sweet like a thanksgiving dish. It just had a nice semi-sweet taste with a great crunch at the end. Try it out and let me know what you think!

Ingredients
1) 2 pounds of butternut squash, peeled and cubed (or one pre-cut pack from Costco)
2) 2 tablespoons ghee or butter, or coconut oil
3) 2 tablespoons maple syrup
4) 1/2 cup of nuts, your choice (I used hazelnuts, but almonds would be great too!)
5) 1/4 teaspoon salt

Instructions
1) Preheat oven to 400 degrees.
2) In a 9x13 pan, or a rimmed baking with silicone mat or parchment paper, add your chopped butternut squash.
3) In a small bowl, mix together 2 tablespoons of ghee and 2 tablespoons of maple syrup. Stir well.
4) Pour the liquid mixture on top of your squash. Mix with your hands to ensure everything is evenly covered.
5) In a food processor or blender, grind the 1/2 cup of nuts down until small pieces, almost like flour.
6) Spread the ground nuts evenly over your squash. Sprinkle with salt.
7) Bake for 30-35 minutes, until tender to your liking.

Thursday, January 29, 2015

Garlic Ghee Roasted Bok Choy

I bought another order of ghee from Pure Indian Foods the other day, and decided to try their garlic-infused ghee as well as the normal ghee we get. Not only do we really love their ghee, but the flavored ghee is so fun and has an incredible taste! I used their garlic ghee for this recipe, but you could simulate by using ghee and minced garlic. But if you are in the market for some more great cooking oils, try the garlic ghee! You won't regret it. It tastes like garlic bread in a bite!

So when we were at my parent's for Christmas, my grandmother had us over for dinner and served us the tastiest elk steak (that they hunted themselves!), and a side of grilled baby bok choy. It was amazing! Couldn't believe I had never tried that vegetable before. So once we got back to our home, I knew I wanted to try and make some type of bok choy dish. This recipe is super easy and quick in the oven.

Ingredients
1) 2 heads of baby bok choy, about 1 pound
2) 1/2 tablespoon garlic ghee, or ghee/butter/coconut oil + minced garlic
3) 1/4-1/2 teaspoon of salt
4) Dash of pepper

Instructions
1) Preheat oven to 400. Wash your bok choy. Take each of the leaves off and wash them thoroughly. They'll probably have a lot of dirt on them. No worries!
2) Place your leaves in a 9x13 cooking dish, or on a lined baking sheet.
3) Melt your ghee and drizzle it evenly over your entire dish. Sprinkle with salt and pepper. Start with 1/4 teaspoon of salt. If you think it needs more, add after cooking and you've tasted it.
4) Cook for 8-15 minutes, until done to your desire. If you want some crunch still, aim for 8-10 minutes. I like mine cooked more so we did about 13 minutes.