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Thursday, January 25, 2018

Sweet Potato Ramen "Noodle" Bowl



This sweet potato ramen noodle bowl is one of the best things I've eaten this past month, and a current lunchtime staple; it's packed with flavor, warm and filling and comes together pretty quickly (especially if you have the soft boiled eggs ready in the fridge). I've experimented with a few different veggies for the noodles and I think the Japanese sweet potato (white sweet potato) is best for texture and taste. Another key to making this bowl super flavorful is sauteing your sweet potato spirals with aromatics, like onion and garlic, before adding them to the bowl and using good quality bone broth (Kettle & Fire Chicken Mushroom is my favorite). 


Ingredients:
*Note these measurements make 1 bowl.

2 Tbs. olive oil/avocado oil
1 small/medium Japanese sweet potato, spiralized
1/4 cup sweet onion, diced
1/4 tsp. kosher salt
1 garlic clove, minced
1 tsp. coconut aminos
1/2 tsp. hot sauce or sriracha (just make sure it's compliant if you're doing a whole 30)
1-2 cups bone broth (depending on how much broth you like)
2-3 soft-boil eggs ( I use this method)

Topping suggestions:
sliced green onion
sliced radishes
chopped red cabbage
fresh cilantro 
"Everything but the bagel" seasoning from Trader Joe's

Directions:
Heat oil in skillet over medium-high heat. Saute sweet potato spirals and onion for 5-7 minutes until soft and slightly crispy (add more oil if the sweet potato begins to stick).  While your noodles are cooking, go ahead and make your soft boiled eggs (method above). When noodles are soft, add in garlic, coconut aminos, salt and hot sauce and stir until fragrant, about 30 seconds. Pour sweet potato mixture into serving bowl. In a separate pot, heat bone broth over medium-high heat until hot but not boiling. Pour bone broth over sweet potato "noodles" and top with soft boiled eggs, green onion, radishes, cabbage, cilantro and "everything but the bagel" seasoning. Allow raw veggies to sit for a minute in the hot broth, to soften. 







Friday, January 19, 2018

Tomato & Green Chile Chicken Soup


This soup is spicy, rich and super comforting on a cold day. Kind of like a tortilla-less chicken tortilla soup! It does pack some heat so if you aren't into spicy food or are planning on serving it to picky littles, you may want to omit the jalapeno. As is, it's whole 30 compliant but feel free to customize according to your diet; this would be great over rice, topped with corn tortillas or cheese and sour cream.  Also, I used chicken bone broth in this for the health benefits and to give the soup a little more thickness, but you could easily swap chicken broth, cup for cup.

Ingredients:
2 Tbs. Olive oil
1 sweet onion, diced finely
2 garlic cloves, minced
1 jalapeno pepper, de-seeded and diced
3 Tbs. tomato paste
1 tsp. chili powder
1/2 tsp. cumin powder
1/2 tsp. dried oregano
1 tsp. kosher salt
1 (8oz.) can green chiles (or 4 roasted hatch green chiles, de-seeded and diced)
1 (28 oz.) can diced tomatoes
5 cups chicken bone broth (or chicken stock)
1 bay leaf
2 cups shredded chicken
1 lime, juiced
Chopped fresh cilantro

Directions:
Heat olive oil over medium high heat in a dutch oven or stew pot. Add diced onion and jalapeno and cook for about 5 minutes until onion is translucent. Add in garlic, and cook until fragrant, 1-2 minutes. Add in tomato paste and all spices except for the bay leaf, stirring to combine and cook for another minute. Add in green chilies, diced tomatoes, bone broth and bay leaf and turn heat up to high. Bring soup to a boil and then turn down to medium-low to simmer for 20-30 minutes. Remove bay leaf. Blend soup with an immersion blender until smooth and well blended. Add in lime juice and shredded chicken and adjust seasonings to taste. Top with fresh cilantro and avocado (for a Whole 30 compliant version) or corn tortilla strips, sour cream and cheddar.






Wednesday, January 3, 2018

Jalapeno Popper Chicken stuffed Baked Potatoes


Before our family started trying to eat healthier I would frequently make this amazing jalapeno popper chicken casserole for dinner (think lots of canned soup and crumbled ritz crackers on top). This chicken salad and baked potato combo has all of the delicious flavor of that casserole but is naturally dairy-free, gluten-free and if you use the right bacon and mayo (or make your own) its also Whole 30 compliant. This recipe makes a pretty big batch of chicken salad so you can serve for dinner one night over baked potatoes (your family will love it) and then eat the leftovers with apple slices, over a salad or in lettuce wraps for lunch. 


For the potatoes:
4-6 russet potatoes
Olive oil
Kosher salt

Preheat oven to 425 degrees. Scrub russet potatoes and dry. Coat with olive oil and sprinkle with salt. Bake for 50 minutes to an hour.

For the chicken salad:
3 cups of cooked shredded chicken
4 slices bacon
2 jalapenos, de-seeded and diced
1/2 a red onion, diced
1/2 cup mayo
1-2 cloves of garlic, minced
1/4 tsp. paprika
kosher salt

Fry up bacon over medium heat. Once cooked, set aside, leaving the fat in the skillet. Add diced jalapenos and onion to the skillet and cook 5-7 minutes over medium-high heat until onions are soft and translucent. Add chicken to the skillet and stir. Allow chicken to heat for 1-2 minutes.  Once heated, remove chicken mixture from heat and set aside. Crumble bacon strips. Add the mayo, bacon crumbles, garlic, and paprika to the chicken mixture and stir until well combined. Add salt to taste. To serve, cut open the baked potatoes, top with ghee or butter, salt and pepper and then the chicken mixture.

Tuesday, January 2, 2018

Cilantro Jalapeno Dressing (Whole 30)



This dressing is amazing. I threw it together for a steak salad we will be having later this week for dinner but I will probably need to make another batch because I've been dipping veggies in it and topping my eggs with it every day since I made it. It's been a while since I've been to Chuy's but this is the closest thing I've made to their addicting jalapeno ranch. I am including a store-bought mayo version and immersion blender version below. Just make sure you buy Whole 30 compliant mayo if you are doing a whole 30 and go the store-bought route! 

Cilantro Jalapeno Dressing (Immersion blender version):
1 egg (room temperature)- pasteurized eggs are the safest to eat raw
3/4 cup light tasting olive oil or avocado oil
1/2 tsp. kosher salt
1 tsp. apple cider vinegar
3 garlic cloves, minced
1 jalapeno, de-seeded and diced (add in more if you want more heat!)
1/2 cup packed cilantro
1 lime, juiced

Put first 4 ingredients in a wide mouth mason jar. Hold immersion blender at the bottom for about 30 seconds and then pull up slowly to incorporate the rest of the oil. Add in the remaining ingredients and blend with the immersion blender until combined. Feel free to add extra salt or jalapeno to taste.

Cilantro Jalapeno Dressing (store-bought mayo version):
3/4 cup mayo
3 garlic cloves, minced
1 jalapeno, de-seeded and diced (add in more if you want more heat!)
1/2 cup packed cilantro
1 lime, juiced

Throw everything in the blender or food processor and pulse to combine. Feel free to add extra salt or jalapeno to taste.





Monday, January 1, 2018

Chili Con Carne



This chili is thick and flavorful with fall apart tender beef. It's also a super family friendly meal because everyone can customize according to taste or dietary preference.  Serve it over rice, with or without cheese and sour cream or, for a whole 30 friendly version, over cauliflower rice with cilantro and avocado.

Ingredients:

2-3 lb. chuck roast (cut into 1 inch thick cubes)
2 Tbs. olive oil
2 Tbs. ghee
1 red onion, diced
1 red bell pepper, de-seeded and diced
1 anaheim chile pepper, de-seeded and diced
1 jalapeƱo pepper, de-seeded and diced
3 garlic cloves, peeled and minced
6 oz. tomato paste
1 Tbs. chili powder
2 tsp. cumin powder
1 tsp. paprika
1 tsp. salt
3 cups beef stock
28 oz. can crushed tomatoes
14.5 oz can fire roasted tomatoes

Directions:

Heat olive oil and ghee over medium high heat in dutch oven or stew pot. Salt and pepper the meat and add in half of it; searing on both sides, 2-3 minutes total. Remove meat with a slotted spoon and set aside. Add in the rest of the meat and sear 2-3 minutes, then remove with a slotted spoon.  Add in the onions and peppers, saute until soft about 5 minutes. Add in garlic, tomato paste and spices and cook, stirring for 1-2 minutes until fragrant. Add in broth and meat juices, crushed tomatoes and fire roasted tomatoes.  Bring to a slow boil and then turn down the heat to medium-low and simmer covered for 2-3 hours. Periodically stir and add in more broth if needed. Meat should be fall apart tender. Serve over cauliflower rice or as is with fresh cilantro and avocado.