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Thursday, March 26, 2015

Skillet Frittata

This is a technique that can be used to make many variations.  All you need is skillet with a tight fitting lid.  Pictured is a bacon, asparagus and leek frittata.  You can swap out about any kind of veggie & meat combinations.  The best part is it only dirties one pan!

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Ingredients:
coconut oil
chopped leeks
chopped bacon
few asparagus spears, trimmed and chopped
2 eggs, scrambled
chopped peppers

Melt oil in pan.  Saute leeks, bacon and asparagus for a few minutes.  Turn heat to low, add eggs, salt & pepper.  Top with peppers.  Cover with lid.  Every couple minutes gently lift the side of the frittata and allow the raw egg to run to the bottom of the pan.  When egg is completely cooked, it's ready to serve.  This is enough for 2.  Or just eat it by yourself out of the skillet, no plate to wash!  :)

Winter Squash & Beef Chili

The calendar may say Spring, but it's still feeling like winter around here!  I'm wearing a sweater as I type this, but longingly looked at a pair of strappy sandals in my closet this morning.  So, in an effort to embrace this extremely long winter & not be jealous of our friends & family heading south for spring break (you know who you are!), I'm posting a soup recipe.

A friend made this for us soon after our baby was born and it was such a quick, filling, healthy meal.  She gave me a copy of the recipe and I love making it.  I could not find the original source to give credit to, so here it is.

Winter Squash & Beef Chili
1 2lb winter squash peeled, seeded and cut into 1/2-inch cubes (I used a butternut I had purchased from Costco that was all cubed up in the refrigerator to simplify.)
2 Tbsp olive oil or coconut oil, divided to use
1 lb grass-fed ground beef
1 medium yellow onion, chopped
4 medium celery stalks, chopped
2 medium carrots, peeled & chopped
3 cups chopped broccoli or cauliflower
4-6 garlic cloves, minced
1 1/2 Tbsp chili powder
2 tsp ground cumin
2 cups pureed tomatoes (or one 15 oz can diced tomatoes)
3 cups beef broth (I used a box of vegetable broth)
sea salt & black pepper to taste
Chopped green onion, for garnish

1.  Preheat oven to 400.  Line a baking sheet with parchment paper.  Place the squash on the baking sheet & toss with 1 Tbsp of the oil.  Bake for 30-40 minutes until tender and brown in spots.  Set aside.   
2.  Heat the remaining oil in a large pot over medium heat.  Add the beef.  Cook, breaking up until almost cooked through.
3.  Add onion, celery, carrots and broccoli.  Stir to combine.  Cover the pot and cook for 6-8 minutes, stirring twice.
4.  Add the garlic, chili powder and cumin.  Stir for 1 minute.
5.  Add the tomatoes and broth.  Bring to a rapid simmer, then reduce the heat to low, cover and simmer for 8-10 minutes.
6.  Stir in the roasted squash.  Season to taste with salt and pepper.
7.  Serve in bowls garnished with green onion.

  



Tuesday, March 24, 2015

Whole 30 and Giveaway

Guess what???  I've had my blog for a year now.  It's been an eventful year and the time has gone by so fast!  In celebration, I have decided to do another giveaway.  My baby is now 2 months old and life is starting to normalize again.  I've been slacking in eating well and I don't feel as great as I do when I am eating good.  I'm thinking I will try a Whole30 starting in April to try to curb some of the bad habits I've succumb to.  Click here to learn the Whole30 "rules." 

Here's the giveaway part.  You can be entered into the drawing by doing one of the following.  Please use this email:  renaeats@gmail.com  I will close the drawing a week from today on March 31 at midnight.
1.  Comment or email me why I should do a Whole30.  Tell me if you've ever done this & if you liked the results.
2.  Comment or email me a recipe you would like me to try & review.
3.  Comment or email me your favorite recipe from this blog. 
4.  Want to join me in a Whole30?  Let me know and I'll enter your name twice!

So, let the fun begin, bombard me with lots of inspiration!  Depending on your location, I will either deliver some homemade paleo friendly food, or mail you 1 of my favorite products. 

I had better go put away the large can of salted, dark chocolate covered walnuts I munch on when feeding the baby and replace it with a cooler full of veggies!

Saturday, March 14, 2015

Creamy Italian Chicken Zoodle Soup

Here's a filling, vegetable packed soup recipe.  This makes a big potful, so scale back if needed.

1 head cauliflower
3 Tbsp butter
1 leek, sliced thin
4 stalks celery, chopped
3 cloves garlic, minced
6 cups chicken stock
1 can diced tomatoes, drained
3 cups chopped carrots
3 cups chopped spinach
4 cups chicken, cooked & cubed
2 tsp salt
1/2 tsp black pepper
1 tsp thyme
1 tsp oregano
1 tsp parsley
1/2 tsp rosemary
1/2 tsp marjoram
1 zucchini, spiralized

Cut up cauliflower and set aside.  In a large pot, saute leek and celery in butter for 5 minutes, add garlic and saute a minute longer.  Add chicken stock, tomatoes, carrots, spinach, chicken and spices.  While soup is simmering, steam cauliflower.  Puree steamed cauliflower until very smooth.  Add zucchini and cauliflower just minutes before serving. 

***This keeps well in the fridge for a few days, but the zucchini will lose some of it's texture and be less noodle like.***

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Thursday, March 5, 2015

Lemon Honey Rosemary Chicken

I loosely followed this recipe and the chicken turned out so tasty!  Here's what I did differently due to what I had at my house:  I used bone-in chicken thighs that I removed the skin from, a few splashes of hot sauce to replace the red pepper flakes, about 1/2 Tablespoon of dried rosemary and dried parsley.  We ate ours with roasted butternut squash and a spinach salad.  I highly recommend trying this since it comes together so quickly and is so delicious!

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Monday, February 23, 2015

Greek Chicken & Baby Update

Our baby is now a month old!  It has been quite a month full of concerns, joys, doctor appointments, trips to the hospital, sleepless nights, and lots of sweet baby snuggles.  I went into labor early and delivered at 34 weeks.  Baby has done better than expected, but is definitely a bit more difficult to care for.  As we are reaching the magical "due date," things seem to be normalizing.  These are the times in life when I reflect on the many blessings in my life!  We have had so much generosity thrown our way in childcare, rides, gifts, prayers and meals.  Our neighbors, family and church family have kept my family well fed.  One sweet friend brought this chicken to us and we all loved it.  She gave me the recipe and I made it over the weekend and everyone liked it again!  It needs to sit in the marinade, so you do have to think ahead, but then it just needs to be cooked.   A super easy, delicious main dish.  Leftovers were great chopped up on a salad for lunch the next day. 


Greek Chicken
1.5-2 lbs boneless skinless chicken breasts
1/4 cup olive oil
3 Tbsp. lemon juice
1/2 Tbsp. parsley flakes
1/2 Tbsp. Oregano
3 cloves garlic, minced
1 tsp. salt
1/4 tsp. freshly ground black pepper

Mix all ingredients but chicken well. Place chicken in large Ziploc bag; pour mixture over. Seal bag; marinate several hours or overnight in refrigerator. Grill or bake until juice run clear.
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Dark Chocolate Peanut Butter "Granola" Bars

Need a good grab and go snack?  Make these!  They are so good.  I made one batch with peanut butter & one batch with almond butter.  They are delicious and filling.  I cut and wrapped mine in waxed paper for a quick snack while I'm up feeding the baby at night.  Store in the freezer.

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