Tag Archives: Cooking

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

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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

Recipe Reflection For Week of January 11-17

It was an interesting week to say the least! We tackled A LOT of new recipes. It was a fun week and we enjoyed trying new things and new tastes. We are ready to have this week of just simple meals ahead, though. πŸ˜‰

Sunday – Grain Free Hamburger Buns, Pulled BBQ Chicken, Sweet Potato Chips with Creamy Cilantro Serrano Dipping Sauce & Side Salad

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We LOVED the Creamy Cilantro-Serrano Dipping Sauce!!! We are definitely going to do this again. Usually when we make sweet potato chips/fries we season them a ton and the cookbook recipe waited until after they were cooked to add some seasoning. We prefer to season before cooking the sweet potatoes ~ but they were still yummy. The chicken was delicious and carried some heat which we enjoyed. The one thing we could do without is the grain free bun. We would rather just eat the pulled BBQ chicken on a romaine lettuce cup.

Monday – Spanish Frittata with Chorizo and Side Salad

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We LOVED this. We decided that this is a delicious dinner to have sometimes. We think we would alter some of the items in the frittata to mix it up a little for fun. Maybe add in some mushrooms, bell peppers, chills, etc. Also, we don’t love the tomatoes on top so instead we would likely just enjoy some freshly cut tomato slices on the side.

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Tuesday – Mexican Chicken Chowder with Side Salad

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This was a DELICIOUS soup. It was a little more work than some traditional soups with blending of cooked veggies to add back to the broth. BUT that being said….we LOVED this soup and will certainly make it again!

Wednesday – Warm Spinach Salad, Crispy Sweet Potato Fries with Wasabi Aoili

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We loved the idea of the warm spinach salad but we think we would change up the salad a little bit. Β We love grilled chicken, so we would grill up the chicken and then sautΓ© up the veggies on the stove top and then add them all to the spinach. But love the idea of the salad and the dressing was DELICIOUS!

Thursday – Grilled Mahi-Mahi with Shaved Brussels Sprouts with Bacon, Leeks and Pomogranate Seeds and Steamed Quinoa

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This day we just did our traditional grill mahi-mahi which was delicious and then made the brussel sprouts side and quinoa. Everything was delicious. It felt like a light dinner with a good balance of nutrition and a different way of eating Brussels than we are used to.

Friday – Slow Cooker Sesame-Orange Chicken, Cauliflower Rice and Baked Broccoli

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This was delicious. The chicken was amazing. We had a hard time getting the sauce to thicken up but it was still delicious. The cauliflower rice was yummy. We typically bake cauli rice, not sure which we like better. When you bake it the cauliflower crisps up more. Maybe next time we could do a combination of the two methods. As always our baked broccoli was to die for πŸ™‚

Saturday – LEFT OVERS

I forgot to account for left-overs and just LIFE getting in the way. We had leftovers and went to a college basketball game on Saturday! Much needed mental break from creating new recipes in the kitchen!!!

Hope you enjoy this little recap. I am not sure what my favorite meal was…..probably the Mexican Chicken Chowder πŸ™‚

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#ourprimallife #menuplanning #mealreviews #againstallgrain

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

Delicious Dinner & X-Mas Tree

Last night was one of my favorite days of the year….the day we get our Christmas Tree!!! How much fun is it to go to a Christmas Tree lot and smell the sweet smells of Christmas and feel the holiday cheer. It is a time when your family gets together and truly feels the joy of the season!

X-Mas Tree

The biggest debate is to get a Noble Fir or Douglas Fir. Decisions Decisions! We went with Noble Fir because ornaments hang on them better and we have some heavy ornaments! We got a little bit of a smaller tree this year, which is likely a good thing since we have a baby who is ALMOST crawling. EEK! The best addition to our Christmas decorations this year is a homemade hook rug tree skirt my husband was given as a gift. Isn’t it beautiful! Now we just need to find the time to hang lights and ornaments!

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Because we were going to get our tree after work I had to get dinner prepared to pop in the oven when we got home. It would have been so much easier just to grab take-out but home cooked meals taste so much better and you feel so much better after eating at home. So, in our house as much as possible we try and eat at home. We just talked about needing to eat more fish so tonight fish was on the menu:

Fish & Vegetable Dinner:

Ingredients:

3 Halibut Steaks – you can use Mahi Mahi or Tilapia

Brussel Sprouts

Red Cabbage

Bell Peppers

Garlic

Paprika

Pepper

Chili Powder

Turmeric

Apples

Directions:

Chop brussel sprouts. Cut off the end and then cut in half. Set aside

Chop up 1/2 small red cabbage into small pieces. Set aside

Chop roughly 6 small bell peppers or 1 large pepper. Set aside

Finely chop up 2 cloves of garlic. Add to all the chopped vegetables.

Drizzle olive oil, paprika, chili powder, turmeric and pepper over veggies and toss.

Lay veggies out on a cooking sheet covered in foil (for easier clean up)

Drizzle fish with olive oil, lemon juice, salt, pepper and paprika.

Chop up apple. We used 1 Organic Pink Lady for the 3 of us.

Cooking:

Preheat oven to 375* – cook veggies for 20-30 minutes. Check them – it just depends on how many veggies you have on your baking sheet on how fast they will cook.

Drizzle some olive oil in a skillet over medium heat and cook fish about 3 1/2 – 4 minutes a side.

Now just ENJOY!

As simple as that you have a home cooked, delicious, healthy dinner. With this we had leftovers for my husband to bring to work and for me to enjoy at home for lunch! And we got to enjoy our Christmas decor and eat a delicious dinner!

Snowflake Angel

Seasons Greetings to you and yours!! Happy Wednesday everyone!!!

#ourprimallife #holidaymeals #christmasdecorating #christmastree #healthymeals

Easy Side Dish for ANY Meal

Sometimes it is just so hard to think up a good side to have with your main course. We often open the door to our fridge and look in a daze at what we could possibly put with the burger patties, flank steak, chicken breast, etc. I encourage you to think outside the box. Just because you have never had a veggie combination does not mean it doesn’t work together.

Vegetable Side Dish

Ingredients:

Bacon Fat/Olive Oil

Spinach

Bell Peppers

Mushrooms

Pinto Beans

Garlic

Salt

Pepper

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Directions:

In skillet over medium heat warm olive oil/bacon fat. Finely chop 2 garlic cloves and add to the oil/fat as it is heating up. Before the garlic browns add in chopped bell peppers. We used mini sweet bell peppers and used 6 of them.

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Once you give the peppers and garlic a chance to cook add in chopped mushrooms (about 6) and about half a can of drained and rinsed pinto beans. Add a small amount of salt and some pepper to the skillet at this point. We didn’t add too much salt because the canned beans already have salt in them. Top the skillet off with mounds of spinach. Stir occasionally and just watch the skillet. Once the spinach is all cooked down the dish is ready to enjoy.

ENJOY your easy homemade dish!!

As simple as that you have a homemade delicious healthy side dish. It really is that easy to throw scraps together from your refrigerator/pantry. Any vegetables can be substituted for the ones we used, these were just the veggies that we already had in the fridge. Enjoy the dish and change it up to make your own personal delicious creations!

#ourprimallife #sidedish #homemadefood #healthysidedishes

Apples – Homemade Apple Sauce/Baby Food and Apple Dessert

Fall and cooked apples go together perfectly. So, I bought a bunch of organic Honey Crisp Apples and wanted to use up some of them to make apple sauce/baby food and a yummy nearly guiltless dessert for us.

This will show you two simple recipes that I made at the same time. Fresh and delicious. The best thing about making your own food at home is that you know exactly what is in it! No guessing what the ingredients are that you cannot pronounce on the package. Believe me, anything you make homemade is WAY more delicious than store bought!!

Apple Sauce/Baby Food Apple Puree

Ingredients:

Apples

Ground Cinnamon

Directions:

Depending on how much apple sauce or baby food you want to make you can alter the amount of apples you use. I used 5 large apples.

1. Wash Apples

2. Peel Apples

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3. Chop Apples

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4. Put chopped apples in a steam basket with a small amount of water in the pan. Cover and bring the water to a boil so you can steam the apples.

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5. Steam apples for roughly 12 minutes – check the apples, they should be fork tender (*able to poke them easily with a fork)

6. Remove the apples from heat and put the cooked apples into a blender or food processor. Blend the apples until they reach the consistency desired. Add roughly a teaspoon or more (eyeball it – shake some in and taste test it) pulse to distribute the cinnamon evenly.

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7. If you are making baby food or simply want to freeze your apple sauce….distribute the apple sauce into ice cube trays and freeze.

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8. Once the apple sauce is frozen pop the ice cubes out and store in a freezer ziploc bag. One ice cube is roughly 1 ounce. (if they do not pop out easily simple sit the bottom of the ice cube tray in some cool water for a minute and it will loosen the ice cubes enough to release them).

Since I was doing all of the prep work already with the apples I decided to make some baked apples for dessert. This is an extremely simple way to have something that is delicious and nutritious as a treat.

Baked Apple Dessert

Ingredients:

Apples

Ground Cinnamon

Ground Nutmeg

Ground Cloves

Butter (1 Tbsp per apple)

Honey (optional)

Directions:

1. Slice apple into even size slices. At this point preheat the oven to 350*

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2. Lay out sliced apples in a baking pan. I used a 9×9 inch glass baking dish.

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3. Cut 1 Tsp (per apple) of butter into small pieces and place on top of apples – spread out evenly around the pan.

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This is the butter I like to use – comes from grass-fed cows. I buy it in bulk at Costco

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4. Sprinkle cinnamon on top of apples.

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5. Add a pinch of nutmeg and a pinch of ground cloves to the dish

6. OPTIONAL *drizzle natural/raw honey on top of the apples

7. Place dish in preheated oven for 15-18 minutes. Half way through toss the apples so that the butter and spices coat the apples fully.

ENJOY!!

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Opps….forgot to take a picture before we dove in and gobbled it up. But you get the point – delicious!!!