Blog Archives

Best Cajun pasta ever

11/30/2017

Ingredients:

For Pasta

2 Tbsp clarified butter
green, red and yellow bell pepper (thinly sliced)
28 oz can organic fire roasted tomatoes
1 or 2 large tub of cream cheese
2 boxes tomato basil fettuccine
1/2 cup chopped scallion
2 cans of coconut cream
1 cup of almond milk

For Blackened Seasoning

2 tsp organic smoked paprika
1/2 tsp organic garlic powder
1/4 tsp organic cayenne pepper
1 tsp freeze dried oregano
1 tsp freeze dried thyme
3/4 tsp Himalayan salt

Instructions:

Mix all ingredients for the Blackened seasoning and set aside
Prepare a large pot of water for the pasta. Bring it to a boil over high heat and then add the pasta. Cook the pasta until tender and then drain in a colander.
In a large skillet, sauté the vegetables until they are tender and slightly wilted. Remove the vegetables from the skillet.
Turn the heat under the skillet down to medium low. Add the can of fire roasted tomatoes and coconut cream, almond milk and blackened seasoning. Cut or fold the cream cheese into small pieces and add it to the skillet. Whisk the mixture until the cream cheese has melted into the tomatoes and created a creamy sauce.
Add the cooked vegetables back to the skillet with the sauce and stir to combine. In your extra large skillet, add the cooked pasta and toss to combine with the vegetables, and sauce.
Sprinkle the chopped scallions over top before serving.

Take this time to reflect

11/24/2017

Happy ThaNksgiving

11/23/2017

Plant Based Holiday ideas

11/16/2017

Apple, Grapefruit, Pomegranate Salad

Ingredients:

1 apple, cut into medium dice
1 grapefruit, cut into segments
1 pomegranate, seeded
1 tablespoon lemon juice (optional)
sea salt
freshly ground black pepper
1 tablespoon fresh mint leaves, roughly chopped
2 cups baby romaine lettuce

Instructions:

Place the apple, grapefruit, and pomegranate seeds in a bowl. Add the lemon juice (if using), salt, and pepper and mix well.
Garnish with fresh mint and serve on a bed of greens.

HapPy Veterans Day

11/11/2017

Thanksgiving Meal Ideas

11/9/2017

HERB ROASTED TURKEY

What you will need:

Large roasting pan
roasting rack
kitchen string
thermometer

Ingredients:

12-pound organic turkey
¼ cup fresh herbs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons coconut oil
1 teaspoon Himalayan salt

1 teaspoon freshly ground pepper
Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1½ cups)
3 cups water, plus more as needed

Instructions:

Position a rack in the lower third of the convection oven; preheat to 425°F.
Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
Roast the turkey until the skin is golden brown, 45 minutes.
Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350 degrees and continue roasting for 1¼ to 1¾ hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes before removing strings and carving.

High Protein meatballs

11/2/2017

Ingredients:

1½ lbs. ground meat
1 egg white
1 small yellow onion (finely chopped)
2 cloves garlic (crushed) can substitute for 1 tsp of garlic powder
¼ cup coconut flour
½ tsp sea salt
½ tsp Oregano
½ tsp black pepper
½ cup fresh parsley (finely chopped)
1 cup fresh Basil (finely chopped)
3 carrots, peeled and shredded
3 TBSP olive oil (for cooking onions & meatballs)

Instructions:

Preheat oven to 350
In med skillet over med heat, sautee chopped onions and garlic and cook until just tender.
Place ground meat in large mixing bowl. Add egg, coconut flour, salt, pepper, oregano, basil & parsley. You can use a blender or a stand mixer.
Add onion & garlic to meat mixture and mix to combine.
Using a cookie dough scoop or your hands, shape into small balls (approx 1½" in size).
You can cook them in a large skillet until browned on all sides
Once all meatballs have been browned, place onto baking sheet and place oven until middle they are done... oven times varies generally takes 10 minutes this is also depending upon how much they cooked in the oven.