Posts Tagged ‘Food’

Pumpkin Coconut Beef Sauce/Soup (Paleo)

Last week, I had my annual Super Bowl Sunday Home-Alone-Cook-Off. Not going to lie, I’m no a football fan. I’ve tried watching games, but every time my mind begins to wander off to the 100 things I could be doing instead. And no, the Super Bowl is not the exception.

So every year, I have the house to myself and have my own party where I create my own recipes that I know my family would put their noses up to if they were around.

The arrangement works out nicely: I get to experiment in the kitchen and end up with a week’s worth of yummy food. I then eat while watching some Netflix with the game on in the background (for the halftime show and commercials).

Anyway, this was one of the end results:

Pumpkin Coconut Beef Sauce/Soup

Pumpkin Coconut Beef Sauce/Soup

Pumpkin Coconut Beef Sauce/Soup

Ingredients:

1 tbsp red palm oil (or avocado oil)

1 onion, diced

2 garlic cloves, minced

1/2 tsp sage

1 lb. organic, grass-fed ground beef

1 cup chopped carrots

1 (13.5oz) can of full-fat coconut milk

1 (15oz) can of pumpkin

2 handfuls of fresh spinach

salt and pepper

For soup version– add in 1 cup vegetable/chicken/beef broth (if you just want a sauce, omit)

Directions:

Heat the oil in a pot and add in the onion, garlic, and sage. Sauté for 5 minutes. Add in the carrots and meat and cook until the meat is entirely brown. Add in the coconut milk and pumpkin and bring to a boil. Add in the spinach and cook until wilted. Adjust with salt and pepper, to taste. If you are making the soup: Stir in your broth here. If not, serve over rice or cauliflower rice.

Peanut Lime Dip

Last week I was listening to a radio station where they were talking about food combos that sound weird, but taste good together. Somebody called in and said that they like vanilla ice cream and hot sauce together…interesting…

So I started thinking of combos that I like together or might like to try. Immediately I thought of one of my favorites- pickles and peanut butter. Totally a combo that seems so wrong, yet works so well (dare you to try it). If anyone has any other unique combos they like, please let me know! I’m willing to try!

Now this dip does not feature pickles and peanut butter, but it does combine broccoli, lime, and peanut butter. What can I say, peanut butter makes the world go round. And so does almond butter. Oh, I could survive on those two alone… Anyways, this dip is packed with broccoli, making it filling and good to eat. Dare you to try! 

Peanut Lime Dip

Peanut Lime Dip

Ingredients:

1 head of broccoli

3 tbsp coconut aminos (or soy sauce)

3 tbsp peanut butter (or almond butter)

2 tbsp minced ginger

1 tbsp apple cider vinegar

1/2 tsp salt

Juice from 1 lime

Directions:

Chop the broccoli into florets and place in boiling water for 5 minutes or until tender. Afterward, drain and place into a food processor. Add the rest of the ingredients and blend until smooth. Transfer to a serving bowl and place into the fridge until cool (it tastes the best as a chilled dip!). Serve!

Sweet Potato Bread (Paleo)

This weekend we had our first snow storm of the season. Of course it couldn’t happen during the week for a snow day from school… but hey, that’s life.

Actually, it was pretty nice to be stuck inside. My brother and sister were visiting at the time, so we all got to bum around together, watch Westworld, and eat a bunch of food. And with the leftover roasted sweet potatoes, I was able to make some chocolate chip sweet potato bread today!

Sweet Potato Bread (Paleo)

Sweet Potato Bread (Paleo)

Ingredients:

3 eggs

1 1/2 cups cooked and mashed sweet potato

2 teaspoons vanilla

3 tbsp honey

1/2 cup coconut flour

1/2 tablespoon cinnamon

1 1/2 teaspoons baking powder

1 tsp salt

pinch of stevia

1/4 cup chocolate chips

Directions:

Preheat the oven to 375°F and grease a bread pan with coconut oil. Combine all ingredients (except the chocolate chips) in a food processor and blend. Stir in chocolate chips and then spread batter into the bread pan. Bake in the oven for 45 minutes. Let cool before slicing. In my opinion, this bread tastes best the second day! 

Butternut and Chicken Tomato Bake (Paleo)

First post of 2017! I’m expecting great things out of 2017:

  1. I’m finishing Student Teaching and college in the next few months
  2. I’m moving to Thailand to teach and travel!!!!!
  3. I’m planning to continue to post recipes until moving day (and maybe even while in Thailand).

Needless to say, I am very excited for upcoming events!

Now, onto food. This is something I served at my family’s Christmas Eve party. It was a definite hit and gobbled all up before the evening ended. Enjoy!

P.S- Results are in! My most popular post of 2016 (with 2,681 views): Shrimp and Chicken Fajitas! 

Butternut and Chicken Tomato Bake (Paleo)

Butternut and Chicken Tomato Bake (Paleo)

Ingredients:

4 cups butternut squash, cubed

2 tbsp avocado oil

salt and pepper

1.5 lb chicken thighs, cut into bite-sized pieces

1 onion, chopped

2 garlic cloves, minced

1 tsp dried thyme

1/2 cup whole fat coconut milk

1/2 cup tomato sauce

2 tbsp tomato paste

2 cups fresh spinach

1 egg

Directions:

Preheat the oven to 425°F. In a bowl, toss together the butternut squash, 1 tbsp oil, salt and pepper. Spread in a roasting pan and place in the oven for 20 minutes.

Meanwhile, heat the other tbsp of oil in a skillet. Add the chicken pieces, salt and pepper, and cook all the way through. Add in the onion and garlic cloves and sauté for 2 minutes. Add in the coconut milk, sauce, and tomato paste and bring to a boil. Let boil for 1 minute and then reduce to a simmer to thicken. Add in the spinach and cook until wilted.

Once butternut squash is finished, gently mix squash in with the chicken mixture. Transfer entire mixture into a baking dish. In a bowl, whisk an egg and then pour on top of mixture. Place mixture into a 350°F oven for 20 minutes. Let cool before serving.

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This year’s annual Christmas Eve Sibling picture (I’m the one on the left!)

Roasted Butternut Squash with Spinach and Tahini Dressing

Last minute Christmas recipe!

Roasted Butternut Squash with Spinach and Tahini Dressing

Roasted Butternut Squash with Spinach and Tahini Dressing

Ingredients:

6 cups raw cubed butternut squash

1 tbsp avocado oil

1 tbsp balsamic vinegar

salt and pepper

2 tbsp tahini

1 tbsp olive oil

1 tbsp water

2 cups fresh spinach

Feta cheese

Directions:

Preheat the oven to 415°F. In a bowl, toss together the butternut squash, avocado oil, vinegar, salt, and pepper. Spread squash in a roasting pan and place in the oven for 15 minutes.

Meanwhile, whisk together the tahini, olive oil, and water in a small bowl. Mix in a dash of salt and set aside.

In a serving bowl, combine the spinach, squash and dressing. Serve into individual bowls and top with feta cheese.