Video

Paleo Day 1: Egg, Spinach, & Avocado filled Bell Peppers

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I know what you’re thinking.. Paleo Diet is a fad diet, you don’t need to lose weight, it’s not healthy. I honestly don’t even want to call it a diet, I think it’s more of a lifestyle change. Some people go on this change to lose weight, others do it because they feel they are gluten or lactose intolerant and feel more energetic and healthy this way. Personally, I am trying this whole Paleo thing for 30 days to see how I feel. I have always had a sensitive stomach and always seem to feel tired. After researching about the diet and hearing from friends and family about their own personal experiences, I have heard nothing but good things.

I am no Paleo expert, but I do believe in the reasoning for it and that our bodies aren’t meant to eat processed and refined foods. This video gives a quick explanation of the diet and why it works.

There is no way this way of eating is plain or boring. You can still eat so many good meals and even go to restaurants and not have to stick to just the salad section. If you love sweet potatoes like me, you can eat those too! I think my biggest challenge will be cheese. I love it. I already am preparing to let myself eat non-paleo once a week, whether it be beer, cheese, or some pasta. To me, I will stay on track much better this way.

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Enough about the diet, lets get started with this amazing breakfast! Preheat your oven to 400°. Take your bell peppers and wash them, cut the tops off and seed and core them. Once they’re hallowed out and the oven is ready, bake for 15 minutes on a baking sheet lined with aluminum foil.

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Once they’re baked, place your spinach/kale mix, chopped meat of choice (I know the mets that I used are only around Cincinnati area), then an egg on top. Sprinkle some salt and pepper and place back into the oven for 20 minutes.

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Just like that you’re ready to eat! So simple and so good. I added sliced avocado and Siracha sauce on top. I love fresh fruit in the morning so I had some mixed berries on the side. This is so simple and easy to be creative with it! Next time I am going to add some crumbled sausage and more greens (they shrank a lot more than I had expected). Enjoy!

Feel free to follow me on my 30 day Paleo Diet journey!

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What you’ll need:
Bell Peppers, your favorite, washed, cored, and seeded
Fresh Spinach and Kale
Your breakfast meat of choice, I used Deliciously Lean Met (A Cincinnati favorite!)
1 egg per pepper
salt and pepper
Mixed Fruit on the side

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Chorizo stuffed meatloaf

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Meatloaf can be so boring, and often times it’s that go to staple when you don’t have anything else to make. This meatloaf recipe will change your opinion about meatloaf and will make you realize how much you can do with these recipes! Next time you think of making some meatloaf put something different in! You will be surprised with what you come up with!

I wanted to make a sweet and spicy meatloaf, the chorizojalapenos, and sweet chili sauce are so good together! If you aren’t a fan of spicy, you can certainly leave out the jalapenos.

To get started preheat your oven to 350°. Take a large mixing bowl and add your pork, beef, spices, onion, pepper, garlic, eggs, cream, and bread crumbs. I mix with my hands but that’s a personal preference. Make sure you mix well, but try not to over mix. Take half of the mixture and place on the bottom of a loaf pan and press down evenly. Take your chorizo and remove the casing carefully, to keep mold intact. Lay the chorizo down in the middle. Take the other half and place on top being sure to press down on the outsides to mold together into one loaf.

Once this is done place in the oven for 60 minutes or until internal temperature reaches 160°. Baste the top with the pan juices and chili sauce every 15 minutes or so. Place the jalapeno slices on top for the last 15-20 minutes. Once it is done baking, let sit for 10 minutes before slicing.

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What you’ll need:

1/2 lb ground pork
1lb ground beef
1/2 minced onion
1/2-1 (depending on how much you like) green bell pepper minced with seeds removed 
1 clove garlic minced
2 eggs
1/2 cup heavy cream
3/4-1 cup plain bread crumbs (add more if needed)
1 tsp each of cajun, cayanne, cumin, chili, salt & pepper seasoning (add more if needed)
1 Chorizo link, casings removed
slices of jalapenos 
sweet chili sauce for basting and dipping

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Southwest Burgers

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I hardly ever eat burgers. But every once in a while I will get a craving for one. They are undoubtedly the picture of American food. And the best part is, there are endless options to make them! Burgers are too boring to me when they have meet, cheese, and a bun. You can make California burgers with avocado and bacon, or Mexican burgers with Nacho cheese, salsa, and sour cream! So many options, and so much creativity! My favorite thing about cooking is that it gives everyone an opportunity to be creative and explore the amazing quality of flavors!

Our grill wasn’t working too well at this time, it was small and old and left at our house when we moved in. So with the help of my sister, we ended up making these tasty burgers on the skillet! And you wouldn’t have known the difference!

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To start, take a small bowl and make the corn relish. I added a few extras to mine from the recipe I found, and it added the best flavor! If you have a grill, I suggest grilling corn on the cob and then cutting the corn off for this relish. Since we didn’t have one, I turned the oven on 425 and placed the corn and chopped bell pepper on a baking sheet, drizzled with olive oil and sprinkled with salt and pepper. Take it out every 15 minutes and stir on the sheet until the corn and pepper are fully roasted. Mix the corn, chopped bell pepper, and red onions with the juice of one lemon, a drizzle of olive oil, salt and pepper. I also added a few dashes of red wine vinegar, chopped cilantro and chopped tomato. Mix lightly and set aside.

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Next make your ground beef patties! In a medium bowl, mix your ground beef, garlic salt, pepper, onion powder, cajun seasoning, and cumin. Handle into patty shapes, generally about 1 inch in thickness. Place in the skillet or on the grill. If using a skillet, place on medium high. Cook for about 4 minutes on each side. Same goes for the grill. This will be for a medium well burger, just a little pink in the middle is what it should look like when it’s done cooking. Make sure not to press down on the burgers while cooking because the burger will dry out very easily and all of the juices and flavors will go into the skillet or on the bottom of the grill and it will lose its flavors.

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While your burgers are cooking, make the sauce. Take a small bowl and add mayonnaise, lemon juice, and minced chipotles. Take out your buns and brush the inside with either butter or olive oil. Place on the grill for a few minutes, or in the already preheated oven on a baking sheet.

When your burgers are done, assemble!! Serve on buns with chipotle mayo, and corn salsa!

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What you’ll need:

Corn salsa:
Cup of roasted/grilled corn
Cup of roasted/grilled chopped red bell pepper
Chopped tomato (about half of one)
Chopped red onion (about 1/4 of one)
Chopped Cilantro
Juice of one lemon
Drizzle of olive oil
2 Dashes red wine vinegar
Salt & Pepper

Burger meat:
1 1/2-2 lbs ground beef
A few dashes each of:
Onion powder
Garlic salt
Cajun seasoning
Cumin
Pepper

Chipotle Mayo:
1/4 cup Mayonnaise
1 tbsp minced chipotles in adobo sauce
Juice of one lemon

Burger buns of your liking!

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Lightened-Up Paella

Paella is a traditional Spanish dish that combines a mouthwatering combination of sausage, chicken, and seafood accompanied with rice. This dish is similar except I substituted turkey sausage, skinless chicken thighs, and shrimp!! If you are cooking for two, you may want to cut this recipe in half (unless you like leftovers! It tastes great heated up the next day!)

Let’s get cooking!! Place chicken broth in a saucepan over medium heat. Rub saffron threads with your fingers crushing them as you sprinkle in the broth. If you don’t have saffron threads, you can use some turmeric powder (Just a dash). Whisk the broth. Bring to a low simmer, reducing the heat to low and keep warm.

Heat 2 tbsp of olive oil in a paella pan (or a large wide skillet) on medium heat. Add the turkey sausage and cook stirring occasionally about 2 minutes. Next add the chicken and saute until lightly browned for about 3-4 minutes, season with salt and pepper. Remove with a slotted spoon and set aside.

Add another tbsp of olive oil in the same skillet, add onions and bell peppers stirring occasionally until they soften. Add garlic and paprika. Cook for another minute. Add the rice, stir to coat with oil and lightly toast.

Gently add the chicken broth, stirring well and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes being sure to stir occasionally.

Raise the heat to medium and add your sausage and chicken. Mix well. Add the tomatoes and bring to a simmer. If you are running short on liquid, add more broth or water. Simmer for 5 minutes.

Stir in the peas, shrimp, and parsley. Simmer until the rice is tender and the liquid has been mostly absorbed, the bottom of the pan should be lightly crusted (not burned).

What you’ll need:

4 cups reduced sodium chicken broth
Pinch of saffron threads (you can also substitute a dash of turmeric powder)
3 tbsp olive oil-divided
8 ounces of mild or hot Italian turkey sausage, halved length-wise, sliced crosswise.
6-8 boneless skinless chicken thighs, fat cut off and cubed
Salt and black pepper
1 small onion, chopped
1 large red and yellow bell pepper, seeded quartered and sliced
4 cloves of garlic, minced
1 tbsp smoked sweet paprika (regular also works well!)
2 cups of paella or arborio rice
1 can (14.5 oz) fire-roasted tomatoes
2 cups of fresh or frozen peas
8 ounces of medium sized shrimp