Category Archives: Recipes

Cooking, isn’t hard.

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A lot of people ask me how I find the time and energy to cook everyday, because they “just don’t want to.” Upon a little more questioning, more often than not, it’s the prep time that deters someone from standing in the kitchen. Here’s a tip and something I repeat often, it isn’t hard. Nobody ever said things had to be diced, chopped or look nice.

Easy Friday Dinner

  • Whole carrots
  • Whole brussels sprouts
  • Grass-fed butter
  • Brown mustard (excluding any grain-y type)
  • Kosher salt/pepp
  • Oil (rubbed the steak down with it)
  • Grass-fed flank steak

This was dinner last Friday. I washed whole carrots and sprouts, tossed them in a grass-fed butter and mustard mixture, sprinkled with kosher salt/pepp and roasted in the oven in a glass dish (side note-the veggies didn’t quite have the mustard-y flavor I was wanting, so next time, I’ll add more, and maybe some mustard powder 🙂 ). I started them about 20 minutes prior to Seth grilling the grass-fed flank steak, which was also just lightly seasoned. Dinner, done.DSC_0098DSC_0101P.S. Everything re-heated well, for additional meals.

EASY!

Turkey Spaghetti Toss!

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Last night was a “what do I have on hand that’s easy because it’s Thursday” kind of night 🙂

I had pre-roasted spaghetti squash in the fridge as well as diced red onion, and organic ground turkey thawed. 3 things I thought I could do something with, and inspired by this dish from Paleo in PDX: http://wp.me/p2slMQ-1bw

Turkey Spaghetti Toss

  • 1 pkg organic ground turkey
  • 2 cups roasted spaghetti squash
  • Diced red onion
  • Grass-fed garlic butter
  • Dried parsley
  • Garlic salt (thanks to my neighbor, as I was out!)
  • Kosher salt/pepp

I started by browning the turkey in the pan, seasoning with kosher salt/pepp, and garlic salt. I added the red onion and continued cooking until the meat was browned. The turkey is so lean that I didn’t add anything to the pan to cook it in, and there was virtually no grease after it was done cooking.

Then I put about 2 cups of spaghetti squash in a bowl, added a couple slices of grass-fed garlic butter, dried parsley and a little more garlic salt. I re-heated the squash in the microwave until it was hot and the butter was melted. Then I added a portion of the turkey mixture to the squash and tossed.

I wanted to go back for seconds, but I refrained because my first bowl was rather large-it’s that good. Since I have leftovers of everything I’ll probably have it again today. It was hearty with protein, a little buttery, and complete comfort food on a chilly night!DSC_0119P.S. Who needs pasta?

Stir-fry, Asian Style!

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I love stir-fried veggies, all different kinds. Throw them in a pan, let them cook and eat. So easy. I have been craving an Asian style flavored stir-fry, without the soy/sodium, so I threw one together last night (also inspired by the veggies that needed to be used).

Asian Stir-Fry

  • Veggies of your choosing
  • Chopped garlic cloves
  • Dried ginger
  • Kosher salt/pepp
  • Coconut oil
  • Coconut aminos

I started by melting a little coconut oil in the pan, and adding the more firm veggies-chopped garlic and onion. I sauteed until half-way cooked, then added the two kinds of zucchini and mushrooms. I seasoned with kosher salt/pepp/dried ginger, and let cook:DSC_0113It didn’t take long until they were done, so I threw them in a bowl and tossed them in coconut aminos, a substitute for soy sauce. Lower in sodium, organic, gluten free, non-gmo, dairy free, soy free, etc. It satisfied the craving without being over-powering.DSC_0115

 

Baked Lemon Rosemary Cod

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The commissary had some good looking wild caught (never frozen) seafood, so I bought some cod the other day. Not a fish we usually eat, so I thought it’d be fun to give it a try. We’re trying to incorporate more seafood into our diet, plus it’s so versatile!

Baked Lemon Rosemary Cod

  • Fresh, wild-caught cod
  • Garlic
  • Lemon
  • Rosemary
  • White wine
  • Kosher salt/pepp
  • Coconut oil

Seth marinated the cod in a little white wine, loosely chopped garlic cloves, fresh lemon slices, rosemary (from the garden, in January!), and seasoned lightly with kosher salt/pepp. It marinated in the fridge for a couple of days, every once in a while, I’d take it out and swish it around to mix up the juices.DSC_0052

I put a TBSP or so of coconut oil in a glass baking dish, popped that in the oven to melt the oil, then took it out and placed the fish in the dish. I baked at 350 degrees for about 12 minutes. The flavors of the marinade, combined with the richness of the coconut oil, were perfect.DSC_0057

I paired it with a green salad, and a couple clementines. Mmmmm!DSC_0062

Burgers, mmmmm, Burgers.

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Seth helped end 2012 by making some fabulous burgers for dinner (before the drinks). As he was making them he said, “I am hungry, and I while I was out, I thought about just getting fast food burgers-but decided on these instead,” and his were SO MUCH BETTER.

Bacon Beef Burgers with Avocado

  • Grass-fed ground beef (you could easily substitute turkey/chicken)
  • Diced white onion
  • Worcestershire sauce (original recipe)
  • Kosher salt/pepp

Seth mixed all ingredients by hand until they were well incorporated. Then he pan fried them on the stove:DSC_0012

After they were done sizzling, he topped them with bacon and avocado:DSC_0015They were fabulous, no sauce or cheese necessary! Seriously, the fewer the ingredients, the better things taste 🙂