Thursday, March 24, 2016

I'm really happy about this recipe. While it is supposed to be oven baked chowder, it really isn't because I forgot to add the last ingredient at the end... heavy cream or coconut milk! The end result is... oven baked salmon stew, I guess. This had the perfect balance of sweetness from the carrots and parsnips that will surprise your taste buds!  This recipe is taken from the primal blueprint meal plan. 

1 1/2 lbs fish, about 1 inch thick, skin removed 
1/2 t  kosher salt
1/2 t paprika
2 parsnips, thinly sliced or cut into 1 inch cubes
3 carrots, thinly sliced
1 small onion, finely chopped
2 T olive oil
2 C chicken broth
1/2 C water
1 T unsalted butter, cut in small chunks
1 bay leaf

1. Preheat oven to 375.
2. Season fish with kosher salt and paprika. Set aside.
3. In an 8x11 baking dish, toss parsnips, carrots, celery and onion with olive oil. Spread evenly in dish.
4. Bring chicken broth and water to a boil in a saucepan on the stove. Pour over the vegetables.  
5. Evenly sprinkle the butter on top. Add the bay leaf.
6. Cover the baking dish tightly worry foil and bake 30 minutes.  7. Add the fish and bakeep again another 30 minutes with foil covering dish. 

Anything goes smoothie

Anything goes with this smoothie! I played around with it by adding hemp seeds in the top picture and later added raw cocoa powder to the rest of the batch (not pictured). This is pretty easy and convenient especially for an on-the-go breakfast!

1 serving:
Half of a fresh or frozen banana
2 T almond butter (or macadamia nut butter)
1/2 C cold water, or more to thin it out as desired
1/2 C ice
2 scoops whey protein powder
Optional cocoa powder

Sunday, January 31, 2016

Cinnamon Roasted Butternut Squash Soup

This recipe was so good that I almost ate the entire batch... Oops! The following week I made it again but I multiplied it times 4 and froze a bunch of it!!! This soup is not only freezer friendly, but it is gluten and dairy free! I took this from the Skinny Taste cookbook.

40 oz butternut squash
1/4 t nutmeg
3/4 t cinnamon
1 T coconut oil
1/4 C shallots, minced
1 C coconut milk
2 C chicken broth or veggie broth if you want to make it vegan

Preheat oven to 375 degrees. On a foil lined baking sheet, toss squash in nutmeg and cinnamon. Bake in the oven for 45 to 50 minutes, covered with foil. In a large pot, heat oil and saute the shallots for about 1 minute. Add the butternut squash, coconut milk, and chicken broth and cook for 5-10 minutes. Transfer to a blender and blend until smooth. Top with toasted coconut or I bet hemp seeds would be great too!

Best way hotdogs

This is one of the best ways to eat hotdogs: relish, onion, french fries, and mustard.
pickled relish
onions, chopped
potatoes & oil, for frying french fries, chopped and blanched in oil

Boil water in a pot. Turn off heat and add your hotdogs. Let cook for about 10 minutes. Prep your other ingredients. Begin frying blanched potatoes. Assemble hotdogs. Easy.