Category Archives: Recipes

Drink More Water

Drinking water is so important!! But lets be honest, how many of us drink as much water daily as we should? Probably VERY few of us, or none! Sometimes it just doesn’t sound appealing to drink plain water all day. But I also do not like the idea of using the liquid flavors either, because who knows what garbage is in those! So, I have a solution for you……make your own delicious flavored water!!!

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I found this awesome water jug at Home Goods, but you can find them anywhere. (Just search water infuser jug and the options are endless.) What you do is fill up the compartment with whatever you would like to infuse your water with and then just add water. Let it sit and as the week goes on you will have the most delicious flavored water ever! This one has strawberries, raspberries and mint in it. Other ideas are: lemon, oranges, cilantro, pineapple, limes, etc etc. Just be creative. I promise you will enjoy drinking your daily water when it tastes like this!!!

Hope this little tip will allow you to enjoy your daily water a little more! πŸ™‚

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Beef Jerky – Part Two

IMG_9527First I must say….the beef jerky is DELICIOUS!!! I was so surprised at how simple the whole process is, and how delicious the end result turned out. Why would you ever spend the outrageous money on packaged beef jerky when you can make your own!?!? I am sold for life – on making our own beef jerky. No preservatives, you know the cut of meat, you know the source of meat, you know the spices, etc……I mean, it is a no brainer. If you missed the first part of the post, here it is for you:

Beef Jerky

We made 3 lbs of flank steak, so it didn’t all fit in the dehydrator…..so, I put some of it in the oven. This worked JUST as well. So, don’t worry if you don’t have a dehydrator…..just use your oven!

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As you can see I put the beef on a rack and had it over a aluminum foil lined baking sheet, for quicker clean-up. Some of the beef had started to brown a little from sitting in the marinade/seasonings for the roughly 36 hours.

Just 3 hours later I was delighted to see that we had PERFECT beef jerky. Made fresh from our own kitchen!! How awesome is that? It looked like beef jerky and tastes AWESOME!!!

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Our daughter LOVED it! She has enjoyed having some in her lunch or as a snack. What a delicious and nutritious treat to have! πŸ™‚

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I hope you all enjoy and try for yourself to see just how simple this is and how delicious homemade beef jerky is!!!!! Hope you have an awesome Thursday πŸ™‚

#ourprimallife #paleorecipes #homemadebeefjerky #primalkitchen #deliciousandnutrition #healthysnacks

Homemade Beef Jerky

We are so excited! We are in the middle of making our first batch of homemade beef jerky in a LONG time! My husband used to make homemade beef jerky and turkey jerky….but somehow, life happens. You have kiddos and they have schedules and all of a sudden you realize it has been WAY too long since you used your dehydrator. SO we bought some yummy flank steak at Costco and went to work. My husband gave taught me a good lesson this weekend….you don’t want to marinade fresh beef jerky in fats (oils) ~ BECAUSE, they will go rancid more quickly. Good tip!!!

We decided to refer to a recipe this time to make the beef jerky. Typically we freeze it, take it out and let it thaw a little, slice it really thinly, then just season it up really well and throw it in the dehydrator. BUT we wanted to follow a recipe to see how it tasted. So we pulled the beef jerky recipe from the Primal Palate website:Β http://www.primalpalate.com/paleo-recipe/beef-jerky/Β (PS..these people are AWESOME, if you haven’t seen their site or read they cookbooks ~ you should!)

We are just at the beginning stage. We froze our meat, let it thaw, cut it up and put it in with coconut aminos and garlic over-night.

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Now it is all seasoned up and waiting until tomorrow morning to go in the dehydrator…..

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so, stay tuned for the official review. πŸ™‚ I will give you an update on the dehydrator and finished product tomorrow!!! Have an awesome Monday!

#ourprimallife #primalrecipes #paleo #homemadebeefjerky

Beets, Quinoa & Kale Salad with Grilled Chicken and Sweet Potatoes

How often do you feel like your dinners are just on repeat and are boring the heck out of you and your family? Often it is hard to think of new ideas……especially at the end of a long day. Sometimes a good way to venture your mind to the unknown is to think of items that you have ordered at a restaurant, seen on a menu, or a cooking show. We were sick of the same old thing and wanted to venture out and try something new……so we made a salad that was different than our usual spinach and veggies.

This meal was seriously easy. The only thing it did was dirty a few more dishes than normal…..but that is okay when the end result is a delicious meal!!

Dinner

Beets, Quinoa & Kale Salad

Ingredients:

Kale

Romaine (or other lettuce for mixing)

Bunch of Beets

1 Cup Quinoa

Balsamic Dressing *Recipe Below

Directions:

Wash and cut the kale and romaine into bite sized pieces. To make the kale softer you can wash it and cut it up, then toss it with some coarse salt. Rub the salt into the leaves and it will soften them slightly.

Peel and chop up the beets. Boil the beets for about 20 minutes over medium-low heat. You can test the beets for readiness by trying to poke them with a fork. If you can easily, then they are fully cooked.

Bring quinoa to a boil. 1 cup of Quinoa and 2 cups of Chicken Broth. Bring to a boil, cover and reduce heat to simmer for 15 minutes.

Now, once everything is cooked it is time to toss. In a bowl put your kale and romaine, spoon in some quinoa, beets and balsamic dressing. Slowly add in beets and quinoa so that the proportions are to your desire.

ENJOY! It is truly an amazing salad!!!

Balsamic Vinaigrette Dressing

Ingredients:

Olive Oil

Balsamic Vinegar

1 Clove Garlic

Oregano

Pepper

Salt

Directions:

Pour in Olive Oil and Balsamic Vinegar in a 3:1 portion. So it you use 3/4 cup of olive oil you would use 1/4 cup of balsamic. Chop/Mince up 1 large clove of garlic and add it. Crush in ground black pepper and salt to taste. I use just a little salt and more pepper…but truly alter this to what you prefer. Shack in some oregano and shake it up. Let it sit for roughly 15 minutes before using. It is best to give it some time for the flavors to combine.

Grilled Chicken

Ingredients:

2 Chicken Breasts

4 Chicken Thighs (boneless-skinless)

Olive Oil

Fresh Lemon

Pepper

Salt

Paprika

Directions:

Mix together some olive oil, the juice of a lemon and the remaining seasonings to taste. I use lots of pepper and paprika and just a touch of salt. Sautee the chicken in the marinade for about 20 minutes before grilling.

I will not tell you how to grill….but the breasts over direct heat and the thighs off the direct heat it takes about 20 minutes to grill them up to perfection πŸ˜‰

Dinner PRep

Sweet Potatoes

Ingredients:

1 Large Sweet Potato

Olive Oil

Chili Powder

Salt

Pepper

Directions:

Preheat oven to 375*. Line a baking sheet with aluminum foil.

Chop the sweet potato in either chip like slices or fry slices. Mix with some olive oil until the sweet potatoes are coated. Sprinkle with minimal salt, pepper and chili powder and toss. Place the sweet potato slices out on baking dish so that none are overlapping. Bake for 20 minutes then flip and bake for an additional 20 minutes. The cook time will depend on how thick you slice the sweet potato. Check on them at the 15 minute mark to ensure they are not burning. If they are already browned, flip them and watch them on the other side as well.

I hope you enjoy this delicious, easy, nutritious meal as much as we did!

#ourprimallife #beetrecipes #saladrecipes #kale #eatinghealthyathome

Fast & Easy Homemade Dinner

Looking for a quick dinner to throw together on a work night that tastes delicious and stands up to the health test?! Look no further! I have an easy, delicious and nutritious meal for you to make when there is very little time to get a good dinner on the table. This is the perfect dinner when faced with not having a ton of time and looking at takeout as your only realistic meal for dinner. Believe me good meals do not have to take FOREVER to prepare. Simple is always best!

I will let you know where I got the ingredients from as I list them so that you can see how painless this whole process can be!

Mahi-Mahi – Brussels Sprouts – Spinach Avocado Cilantro Lime Quinoa

Ingredients:

Mahi Mahi (Costco)

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Brussels Sprouts (Costco)

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Quinoa (Costco)

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Avocado (Costco)

Spinach (Costco)

organic-spinach

Olive Oil (Costco)

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Himalayan Pink Salt (Costco)

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Black Pepper (Costco)

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Lemon (Whole Foods)

Cilantro (Whole Foods)

Lime (Whole Foods)

Paprika (Whole Foods)

Garlic (Whole Foods)

Directions:

Preheat oven to 400*

Mahi-Mahi – coat both sides with olive oil, salt, pepper and paprika. Place the fish on a aluminum foil lined baking sheet and squeeze lemon over them liberally. Cook on 400* for 12-20 minutes depending on the size of the mahi mahi steaks.

Brussels Sprouts – cut the end off of the brussels sprouts and discard. Chop them all in half and wash thoroughly. Place in a bowl and pour some olive oil, salt, pepper and 2 cloves of minced garlic. Toss so the brussels are well coated . Line a baking dish with aluminum foil and pour the brussels out onto the baking dish. Spread them out so they aren’t overlapping. Cook on 400* for about 18-20 minutes.

Quinoa – Cook 1 cup of quinoa with 2 cups of chicken broth. Always use chicken broth when cooking quinoa, as it adds much more flavor. Cook the quinoa as according to the package directions. While it is cooking cup a cup or more of coarsely chopped spinach in a bowl. When the quinoa is finished cooking pour it immediately over the spinach. The heat will cause the spinach to wilt slightly.

Meanwhile, add about 1/2 cup olive oil, salt, pepper, clove of garlic, handfuls of cilantro, and juice of one (juicy) lime to a blender. When this is blending take the time to chop up an avocado.

Now you can plate it…..Put the quinoa and spinach mixture on your plate, add avocado over it and the cilantro lime sauce.

**the cilantro lime sauce is also delicious as a salad dressing or as a little extra flavor for the fish.

ENJOY! Just as simple as that you have a delicious and nutritious meal!!!

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#ourprimallife #fishrecipes #30minutemeals #quinoarecipes #cooking

Collard Greens – Egg & Bacon Wrap

Today I tried out a twist on the beloved breakfast burrito. I have been really curious about using collard greens as a replacement to the tortilla in a wrap….so, I finally tried it. Does it taste just the same as if I had used a tortilla….no, but I wasn’t expecting it to. It was very yummy and left me feeling full but not stuffed. I can’t tell you how much I hate the feeling of being stuffed after eating. Being pleasantly full is the goal!

Collard Green – Egg & Bacon Wrap

Ingredients:

3 Eggs

Pepper

Turmeric

2 pieces of Bacon

1/2 small vine Tomato

Shaved Carrots

Avocado/Guacamole

Salsa

Cholula

1 Collard Green Leaf

Directions:

Turn oven to 400* (do not preheat). Get bacon out on a baking sheet and put in over. Check at 15 minutes. Depending on the cut size of your bacon it should take between 15-20 minutes to cook.

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Lay out collard green and cut off the end of the stem and then carefully cut the middle ribbing down so that the green lays flat.

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Bring water to a simmer/boil in a pot large enough to fit your collard green. On the side have a boil of ice water. Place your collard green in the simmering water for 1-3 minutes. Be careful not to cook too long, but you want to cook it long enough that it is pliable and easy to fold. Once it has been in the simmering water for long enough take it out and place it in the cold water for 10-30 seconds. Then towel dry the leaf and set aside.

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Make three scrambled eggs using pepper and turmeric to season.

Lay out leaf and spread some mashed up avocado/guacamole on it, place your shaved carrots and tomatoes next.

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Then add on your scrambled eggs, bacon, salsa/cholula.

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Once you have everything on the leaf, wrap up the leaf. Start by wrapping in the ends of the wrapΒ first and then wrap the sides.

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I used toothpicks to secure the wrap and make it easier to eat without falling apart on me.

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ENJOY your delicious and nutritions meal!!

#ourprimallife #collardgreenwrap #easycookingathome

Fish for Dinner

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My husband is the sweetest. He came home from a long workday and I had a rough day at home with our kids so he went right to work in the kitchen making dinner! I thought I would share this dinner with you because it was quick and absolutely delicious!!

INGREDIENTS:

2 pieces of white flakey fish (halibut, Mahi mahi, tilapia)
Green Beans
2 pieces of Bacon
2-3 Beets
Pepper
Chili Powder
Salt
Olive oil

DIRECTIONS:

Rub the fish with olive oil and liberally season with chili powder, pepper and some salt. You can then either grill the fish or put it in a 400* over for about 12-15 minutes.

Cut the bacon into bite sized pieces, cook the bacon in a skillet on the stove. Once it is fully cooked, set the bacon aside and sautΓ© green beans in the bacon fat. The green beans will cook down pretty quickly. When they are fully cooked to your liking remove from heat and stir the bacon into the green beans.

Boil your beets. Place beets in a pan and pour in water until beets are full covered. Bring water to a boil then reduce heat and allow the beets to simmer for about 45 minutes. Run under cool water so you can handle the beets. At this point you can easily remove the skin off the beets by just pulling it back with your hand. Chop the beets into bite sized pieces.

*start your beets first thing. Then move onto the fish and green beans/bacon!

Hope you enjoy this easy but absolutely delicious meal!!

#ourprimallife #easydinnerrecipes #homemadefood #fishrecipes