Spaghetti Squash Tips

Previously, I posted directions on how to make your spaghetti squash in the microwave. If you are in a pinch for time, this is definitely the way to go. But if you have the time to use your oven, you will be happy with the added flavor.

Preheat oven to 375. 

Cut your squash in half. Check out this post for a tip on how to do this safely. Remove the seeds. 

Slather olive oil over the flesh of the squash. Season with salt and pepper. 

Place halves in an oven safe dish.

Bake for 45-50 minutes until a fork inserts easily into the flesh. 

(The color of this "before" picture is more orange than the actual flesh. When baking it yourself there will not be much of a color difference in the before and after)

Remove from oven. Using a fork scrape squash to obtain the "noodles". Add to your recipe or serve with a little butter and salt. Enjoy!

Brussels Sprouts Tips

Brussels sprouts are notorious for wrinkling many noses as people say, "oh I don't like them". I was in that camp for quite awhile, until I learned how to cook them properly. . . with bacon. I mean really, anything cooked with bacon is good right? Since then I have graduated to other forms of preparations that don't include bacon. I found this little trick to help when sautéing and it works like a charm. 

Rinse brussels sprouts and remove any unwanted leaves. 

Cut each in half. Using the tip of your knife cut into the stem of each sprout. This will allow an even heating and cooking of your little veggie nuggets. 

Heat oil of choice in pan (I used coconut oil). Start process with cut side facing down, cooking on medium-high heat. Add salt and pepper to taste. I also added lemon pepper and a bit of lemon juice as I sauteed. After a few minutes flip each to their back side (as pictured) and continue to cook for 3-5 min more. Your sprouts will be done when they have softened a bit and are slightly browned. Remove from heat and enjoy!

Fresh Amazing Shrimp

I love to be outdoors. When I was a newlywed one of our first "disagreements" was about who was going to take care of the outside of the house and who was going to take care of the inside. You see, I grew up with a Dad who had a green thumb, and then some. One year he created a contraption so that he could sift all the rocks out of his garden. Some of you may be thinking- why?? I of course thought- genius!!! The soil in that little spot of the earth is so amazing, I could roll in it, and maaaybe I have, but that is another story. I also love to be in the kitchen cooking. So when I came across this recipe that combined two of my loves - being outdoors (grilling) and cooking I was sold. I feel like food cooked outside tastes better. Maybe it is the fresh air or the simplicity of the cooking method. Either way, it is a good thing. 

Then I made this shrimp. . . and I was on another level. Seriously the best shrimp I have ever made. I don't want to be one of those people who ruin a movie when they say "this is the funniest movie ever- I was crying laughing!". You then proceed to enter the theater expecting to be LOLing the whole time, only to be disappointed because you were just chuckling. (Thanks ticket taker man- I have still not forgotten you) But just take my word for it- this shrimp is amazing. I have made it many times, for various people and their reaction is the same: oh yum, mmmm, wow. If you are ready for a similar reaction, get your shrimp and skewers ready. You are in for a treat!

Fresh Amazing Shrimp

1 cup olive oil

1/4 cup chopped fresh parsley

1 lemon, juiced

2 tbsp hot pepper sauce

3 cloves garlic, minced

1 tbsp tomato paste

2 tsp dried oregano

1 tsp salt

1 tsp black pepper

2 pounds large shrimp, peeled and deveined with tails attached

skewers

In a mixing bowl combine oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt and pepper. Stir until combined. Reserve a small amount of this mixture for basting later. In a Ziploc bag combine the rest of the mixture and shrimp. Marinate in the refrigerator for 2 hours. 

Soak skewers in water for at least 15 minutes before using them so they don't burn up on the grill. 

Preheat grill on a medium-low heat. 

Thread shrimp onto skewers. Pierce the end near the tail and the other end near the head. (As shown on picture below) Discard marinade and Ziploc bag. 

BBQ shrimp for 3-5 minutes per side, until opaque. Be sure to frequently baste as you are grilling with the reserved marinade. 

Serve and enjoy!

Fresh Meatloaf

This is a recipe that I frequently make. It is one of those, "I need to go to the grocery store and only have a few ingredients in the fridge" type of meals. It isn't necessarily the prettiest dish, but what it lacks in beauty it holds in taste. One of the best things about having your own blog is that all your recipes are online. This means you can pull them up on your phone in a snap. The other day I tried to pull up my meatloaf and couldn't find it. Wellll, apparently I have been holding back this little treasure from you all. The suspense is over, I will share with you in 3. . 2. . 1. . . 

Fresh Meatloaf
1 lb ground beef
1 egg
4 tbsp almond flour
1 onion finely cut
1 tbsp oregano
1 tbsp parsley
1 cup coconut milk
1 red pepper chopped

Preheat oven to 400 degrees. Add ingredients together and place into a loaf pan. Cook for 1 hour. Remove and let stand for 10 min before serving.

My mom used to make meatloaf and top it with ketchup. I always loved the way it would caramelize in the oven as it cooked. I didn't have any of my Paleo ketchup on hand, but I often will add this before I bake it. It is pretty yummy! Enjoy!

Fresh Lime Cilantro Steak Salad

These days I have been more preoccupied making baby food and getting myself PR's at the gym than I have trying out new recipes. But the old faithful recipes are getting used up and I am finding myself once again looking for some new fresh ideas. 

One of my FAVORITE things to do is go to Nordstrom, have lunch in the cafe, and then shop. If it is an extra special day this will include buying some shoes and lipgloss. The best thing to order at the cafe is a lime cilantro chicken salad. I stumbled across this salad dressing recipe and I was instantly inspired. I added steak to mine, but you could add whatever meat you have in your fridge. I guarantee you will love this fresh, full flavor salad. When I eat this, I almost feel like I am at Nordstrom, minus the shoes and lipgloss of course. ;) 

Fresh Lime Cilantro Steak Salad
Dressing:
1/2 of a large avocado
1/4 cup fresh cilantro
2 cloves garlic
1/2 tsp ginger
3 tbsp lime juice
2 tbsp olive oil
2 tbsp apple cider vinegar
3-4 tbsp water (enough to thin out the dressing)

Add all ingredients, minus the water, into a food processor. I used my magic bullet, and it was perfect. Blend until smooth. Add water one tablespoon at a time until you get desired consistency. 

Salad Ingredients:
Lettuce 
Strawberries
Sunflower Seeds
Red Peppers
Avocado
Fresh Chopped Cilantro
Grilled Flank Steak (We just BBQed our flank steak with salt and pepper)

Toss dressing with lettuce and plate with other ingredients on top. Enjoy!

Fresh Raspberry Almond Muffins

We love raspberries in our house. Usually we eat them so quickly they never make it into a recipe! But, I did have a ton of raspberries the other day and so I decided to do some baking. They turned out delicious, and I am sure you will enjoy them!

Fresh Raspberry Almond Muffins
6 eggs
1/4 cup honey
1 tsp vanilla extract
1 tsp almond extract
8 tbsp butter, melted
3/4 and 2 tbsp coconut flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt
1/2 cup applesauce
1 1/2 cup raspberries (frozen is ok too)

Preheat oven to 375 degrees. Mix wet ingredients together (eggs, honey, vanilla, almond, butter, applesauce). Mix dry ingredients together (coconut flour, baking powder, baking soda, and salt). Stir wet and dry ingredients together and fold in raspberries. Spoon batter into lined muffin cups and bake for 18 minutes or until the top brown slightly.  Let cool slightly and enjoy!

Fresh Curry Chicken and Broccoli Stir Fry

This was one of my first Paleo meals I ever made. I remember buying my first can of  coconut milk  and a jar of curry spice. Both were new additions to my kitchen and both have remained, getting frequent use. Your house will smell scrumptious when you whip up this diddy! 

Fresh Curry Chicken and Broccoli Stir Fry
1 pound chicken cut into strips 
1 can coconut milk
4 cups broccoli
1 1/2 tsp curry
1 tsp grated ginger
Cooking fat (I used coconut oil)
Salt to taste
optional:
unsweetened coconut flakes

In a separate bowl add the coconut milk and curry. Set aside for later. In wok, or on stove top, heat oil. Add chicken and cook adding a little salt to taste. Set chicken aside. Add more cooking fat and clean and chopped broccoli (you will want the florets to be fairly small). Cover and cook for 3-4 min. Add chicken and milk mixture. Stir until warm. 


Optional: 
  Toast some unsweetened coconut flakes over med heat. When toasting flakes cook until they start to slightly turn colors:

Sprinkle over dish, serve and enjoy!