July 12, 2011

Chicken over Cauliflower Rice

Posted in Recipes tagged , , , , at 7:16 pm by primalissa

One of our new favorite ways to eat cauliflower is by making it into “rice”.  Just a few pulses in the food processor, and you’ve got a good base for nearly any dish that is served over rice.

  • 1/2 onion (diced)
  • 1 cup mushrooms (chopped)
  • any veggies of your choice – the more the better
  • 2 cups cauliflower rice
  • 2 chicken breasts (cut into 1 inch pieces)
  • 2 Tbl garlic (minced)
  • 4 Tbl butter

 

Melt 2 Tbl butter in pan and add in garlic and chicken pieces.

Saute the chicken until no longer pink.

Add in mushrooms and onion. Saute until onions are translucent.

Remove from pan and set aside.

Steam the cauliflower in the microwave about 2 minutes. Do not add water. It has enough moisture on its own.

Add the remaining 2 Tbl butter, some salt and pepper to taste, and the cauliflower to the pan.

Cook until the cauliflower starts to brown a bit.

Serve chicken over “rice”.

I sprinkled mine with a bit of paprika and a pinch of rosemary.

 

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Egg Burgers

Posted in Recipes tagged , , , , at 6:50 pm by primalissa

We had a bit of ground sirloin left in the fridge the other night, so we decided to make some bacon cheeseburgers.

  • 1 lb. ground sirloin
  • 1/2 vidalia onion (diced)
  • 1/4 c shredded cheese
  • a few strips of bacon (cooked)
  • egg (optional)

We mixed up the beef with the onion and cheese, and grilled those patties to perfection.

And then we changed things up a bit by topping our burgers with bacon and egg.  It seemed strange to me at first, and I wasn’t sure what to expect, but WOW, these were awesome!  I could only eat one!

 

July 8, 2011

Green Eggs and Bacon?

Posted in Recipes tagged , , , , at 8:44 pm by primalissa

Quick and simple dinner tonight!

Along with the traditional deviled eggs made with a mixture of mustard and mayo, we subbed out the mustard and used an avocado!

Add a bit ‘o crumbled bacon to the mix, and you’ve got one tasty dinner!

June 30, 2011

Marinated Chicken and Veggies (on a stick)

Posted in Healthy Living, Recipes tagged , , , , at 10:28 pm by primalissa

This one will be short and sweet.  But, then again, that’s what makes this way of eating so good!

My wonderful husband has perfected an Italian marinade!  Every time we use it the meat cooks up so tender and juicy, it’s amazing!  The only bad thing about it, is that he doesn’t measure anything when he throws it all together, so it’s hard to call this one a “recipe”. 

We found some great Kalamata olive oil from Greece at our last (and only) trip to Trader Joes.  It is so robust and tangy, it’s just simply amazing!  Mixed with a small bit of white vinegar and Italian seasoning (equal parts oregano, marjoram, thyme, basil, rosemary and sage) we let the chicken and veggies soak it up for about 30 minutes before loading them onto skewers.  Nice medium heat, some turning and basting, and viola!  Here was our delicious supper! 

 

 

June 28, 2011

Breakfast Muffins

Posted in Recipes tagged , , , , , , , at 10:18 pm by primalissa

Don’t get too excited just yet. 

I haven’t yet tried making any flour type muffins.  These are egg muffins, and damn good ones if I do say so myself.  “Why thank you, self!”  We brought these on our camping trip and satisfied over a dozen hungry campers with these little babies. (So what if all the campers were family?)  These are super easy to make and great to heat and eat on the go.  Another great recipe adapted from Mark’s Daily Apple.

 

Breakfast “Muffins”
1 dozen eggs (approx. 1 egg per muffin)
1/8 cup mayo (no soy or canola oil)
Chopped veggies of your choice
Bacon or sausage, cooked and crumbled (reserve the drippings for later)
Cheese (optional)
 
Pre-heat oven to 350°
Coat your muffin tin with butter or coconut oil. 
We used butter on the first batch with just bacon and cheese, and coconut oil with the second full of veggies, bacon and cheese.
Both batches still stuck to the pan.  I’m thinking about getting some cupcake liners to try next time.
 
We chopped up the veggies by hand and using the food processor.
 
 
 
Then put that bacon grease to good use by cooking up those veggies until tender.
 
 
Whisk your eggs until well scrambled. 
 
 
Add in the mayo.  Mix well. 
The mayo adds in extra moisture.  Without it, I found them to be a bit dry.
 
Fill the muffin cups about halfway with the veggies and bacon.
We used a 1/2 cup measuring cup to scoop the eggs from the bowl to the muffin tins, filling them 3/4 full.
 
Sprinkle a bit ‘o cheese on there now if you so desire.  (We like cheese)
 
 
Pop into the preheated oven, and cook for 18-20 minutes, until the tops begin to brown.
 
 
Enjoy!
 

June 12, 2011

Viva la Taco Night!

Posted in Healthy Living, Recipes tagged , , , at 12:09 pm by primalissa

It’s amazing how you think about food when you’ve decided to change everything about the way you eat.  Like I’ve said before, sometimes it’s difficult when you remember one of your old favorites, and realize that you are never going to eat something like that again.  And sometimes you think about just how good an old favorite really is, and in the past it was a no-no, due to the flawed “Conventional Wisdom” fear of “arterycloggingsaturatedfats”. 

Taco Night is back baby!  That’s right, we’ve tweaked taco night into something we can all enjoy again.  Even our two girls, K (8) and H (4) dig into our new tacos with fervor.  We got rid of the corn shells, tortilla chips, and soft flour shells in exchange for lettuce wraps, and created our own MSG/gluten free taco seasoning that I’ve adapted from AndreAnna over at Life As A Plate

The rest of the fam had it in lettuce wraps, I had mine as a huge salad.  It was so good for dinner last night, that we had it again for brunch this beautiful Sunday morning.

We started out with 2 lbs. of local grass fed ground beef and cooked until browned.

Drain excess liquid

Add:

  • 1 1/2 tsp. Real Salt or Sea Salt
  • 4 tsp. onion powder
  • 2 1/2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. oregano
  • 1 teaspoon ground cumin

Top with shredded cheese, olives, tomatoes, fresh homemade salsa, and a big dollop of arterycloggingsaturatedfat sour cream.

YUMMO!

May 27, 2011

Meatza!

Posted in Recipes tagged , , , at 7:26 pm by primalissa

We’re having pizza for dinner tonight!  Hooray! 

The girls are clearly excited at the prospect of pizza after months of going without it.  As they hurry down the stairs to grab a slice, they stop in their tracks.  “I thought you said “pizza”?  This isn’t pizza!” … Four pieces, and two full tummies later, the critics are satisfied.

 As promised, here is one of our favorite family meals, “Meatza”.  It’s our version of pizza with a meat crust!  There are many variations of this online, just Google search and you’ll see what I mean.    

Preheat oven to 450° 

“Crust”:

2 lbs. ground beef (chuck/round/whatever) grass-fed is best 🙂

1 cup grated parmesan cheese

1 egg

1 T garlic powder – optional

1 T onion powder – optional

 

Mix all ingredients thoroughly and spread into a thin even layer on a cookie sheet. 

Bake in preheated oven for 10 minutes.

While the “crust” is baking, prepare your toppings.  The options are only limited by your imagination.  If you include veggies, be sure to sauté them a bit first in olive oil or butter, unless you want them very crunchy.

After removing your meat from the oven, be sure to drain the juices from the pan, or carefully transfer to a new cookie sheet.

Toppings: Pick your poison…

  • Pizza sauce with no added sugar/corn syrup (or tomato sauce mixed with ½ tsp each of basil & oregano)
  • Cheese – we use a “pizza blend” of Mozzarella, Cheddar, and Jack
  • Green Peppers
  • Olives
  • Onions
  • Mushrooms
  • Ham
  • Sausage (crumbled, pre-cooked)
  • Bacon (crumbled, pre-cooked)
  • Pepperoni

Once your pizza is loaded up with everything, pop it under the broiler for about 5-7 minutes, or until the cheese starts to brown.

Remove, slice, and enjoy!

YUMMM!

Let me know if you try it out!