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Chickpea Burgers For All My Veg-Heads
January 26, 2018

Chickpea Burgers For All My Veg-Heads

Chickpea burgers packed with protein in under 25 minutes, whose in? These chickpea burgers were unreal. And they are Thomas approved, which is always a plus in my book. Super easy to make and a perfect way to get some protein in without eating any […]

food, health, main dishes, recipes
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by Janine
Double Chocolate Protein Balls
January 23, 2018

Double Chocolate Protein Balls

My favorite thing about protein balls is that you can literally make them any way you want. There are so many different options now for making protein balls. I’ve seen some for lemon poppy-seed, almond joy, and so much more. As always I was craving […]

food, health, recipes, snacks
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by Janine
Paleo Shepherd’s Pie
January 10, 2018

Paleo Shepherd’s Pie

Okay, so I was craving chicken pot pie the other day. Now I’m sure there is a paleo recipe for it, but I found a recipe for paleo shepherd’s pie and I thought that was a close second. And I remember my friend Cassie mentioning how she makes it all the time so I thought I should give it a try.

**This can also be made with a cauliflower topping as well. I’m just on a huge sweet potato kick lately. I’ll absolutely be giving the cauliflower one a try as well.

This paleo shepherd’s pie was the perfect meal and it lasted Thomas and I two nights, which is always a plus.

Paleo Shepherd’s Pie

paleo shepherds pie

Ingredients

Pie Filling: 

  • 1 pound of grass-fed ground beef (you can also make it with lamb, bison, or turkey)
  • 2 medium carrots, peeled and chopped
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 cup mushrooms, diced
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 3 oz. tomato paste (about 6 tbsp.)
  • 1/4 cup of water.

Sweet Potato Topping: 

  • 2 large sweet potatoes peeled and cubed (should be about 5 cups in total)
  • 1 tbsp. of coconut oil or ghee
  • 1/2 tsp of chili powder
  • 1/4 tsp of sea salt

Instructions

Pie Filling:

  1. Preheat the oven to 375 degrees.
  2. In a skillet on medium heat add the ground beef, chopped carrots, onions, mushrooms, pepper, and minced garlic.
  3. Cook on medium heat until carrots are soft. It should take about 15 minutes. Begin making the topping while the filling cooks.
  4. Once the carrots are soft, stir in the tomato paste, seasoning, salt & pepper.

Sweet Potato Topping: 

  1. Steam or bake your sweet potatoes until fork tender. I steamed mine on the stove for about 15 minutes.
  2. Then add all your topping ingredients into a food processor and blend until smooth.

Final Step: Transfer the meat filling into a casserole dish and top with the sweet potato topping. Dash with some extra sea salt and chili powder. Bake for about 10 minutes. Remove from the oven, serve, and enjoy!

paleo shepherds pie

food, health, main dishes, recipes
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by Janine
Grilled Ginger Lime Salmon with Avocado Mango Salsa and Coconut Rice
December 17, 2017

Grilled Ginger Lime Salmon with Avocado Mango Salsa and Coconut Rice

Winter blues getting you down? In need of a tropical pick-me up? This grilled ginger lime salmon with avocado-mango salsa and coconut rice will cure even the worst of moods. Thomas and I hadn’t had salmon in a while and I was really in the […]

food, main dishes, recipes
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by Janine
Paleo Lemon Poppy Seed Muffins
December 15, 2017

Paleo Lemon Poppy Seed Muffins

Growing up I had an obsession with lemon poppy seed muffins. Not sure why, but out of all the muffins I could choose from I was always drawn to them. Lemon poppy seed or blueberry were my top choices. When I found a recipe for […]

food, recipes, snacks, sweets
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by Janine
Peanut Butter Oat Balls – Food Processor Debut
December 14, 2017

Peanut Butter Oat Balls – Food Processor Debut

My future mother-in-law is an absolute gem. She’s the reason these peanut butter oat balls were possible. I mean I’m sure I could’ve made them without the food processor that she bought me, but it made all the difference. I’ve been wanting a food processor for so long now, but since Thomas and I are trying to save for our wedding it wasn’t in the budget.

I’m so grateful to have her in my life. She understands my love for cooking, baking, and creating new healthy food. I really wanted to test out the food processor so I threw a bunch of ingredients in and hoped for the best. These peanut butter oat balls taste like a healthy reese’s cup. They are absolutely amazing and easy to make.

Peanut Butter Oat Balls

peanut butter oat balls

Ingredients: 

  • 1/2 cup of oats
  • 1/4 cup of raw cashews
  • 1 tablespoon of organic peanut butter
  • 4 dates (remove the pits)
  • 1 tablespoon of coconut oil
  • 2 teaspoons of honey

Instructions: 

peanut butter oat balls

  1. Throw it all into the food processor and turbo it (basically the highest speed on your food processor) for a couple of minutes.
  2. Like I said, I threw all of this in at first and didn’t really measure anything. If you want to double the recipe please do so. This only made about 6 balls in total. I wanted to see how well it worked and let me tell you, it was perfect.
  3. Put them in the freezer for about 30 minutes.
  4. While they are in the freezer feel free to get your melted chocolate ready. I usually add a bit of coconut oil and almond milk into mine to make it a little creamier.
  5. Remove the peanut butter oat balls from the freezer and dip in chocolate, or drizzle them with chocolate. Do whatever you’d like with the chocolate then sprinkle a little bit of pink salt or sea salt.

These are the best snacks on the go. I love making different variations of these protein/energy balls.

food, recipes, snacks, sweets
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by Janine
Paleo Dark Chocolate Chip Banana Muffins
December 12, 2017

Paleo Dark Chocolate Chip Banana Muffins

Remember when I said I was on a muffin kick? Well it’s still going on. These Paleo Dark Chocolate Chip Banana Muffins are super rich. You guys need to try them! There has been an endless supply of muffins in our apartment for the last […]

food, health, recipes, sweets
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by Janine
Paleo Chocolate Chip Banana Muffins
December 8, 2017

Paleo Chocolate Chip Banana Muffins

These Paleo Chocolate Chip Banana Muffins are definitely a keeper. I’ve been on a muffin kick the last couple of weeks because I bought a muffin tray. They are the perfect sweet to have after dinner or even as your breakfast is you so desire. […]

recipes, snacks, sweets
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by Janine
Healthy Creamy Tortellini Soup
December 8, 2017

Healthy Creamy Tortellini Soup

This healthy creamy tortellini soup will keep you warm during the winter season. I’ve always had a love for tortellini. Tortellini is hands down my favorite type of pasta. I wanted to incorporate it into a healthy soup. Pinterest has some awesome recipes and that’s where I found this one.

Soups are so easy to make and they last a couple of days which makes them even better. During the cold weather there is nothing better than a nice big bowl of hearty soup.

Tortellini Soup

tortellini soup

Ingredients:

  • 2 tablespoons of olive oil
  • 1 1/2 cups diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup fresh cut green beans
  • 1 1/2 tablespoons of minced garlic (about 4 cloves)
  • 14 0z of low-sodium chicken or vegetable broth
  • 14.5 oz diced tomato (1-2 cans)
  • 2 tablespoons of tomato paste
  • 1 1/4 cups halved and sliced zucchini
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 9 oz of tortellini
  • 14.5 oz of kidney beans (1 can) drained and rinsed
  • 2 cups of chopped fresh spinach
  • 1 1/4 cup of almond milk

Instructions:

  1. Heat oil in a large pot over medium-high heat. Add in the onions, carrot and celery. Sauté for 5 minutes or so.
  2. Add in the green beans and garlic, sauté for another 2 minutes. Add in chicken broth, diced tomatoes, tomato paste, zucchini, basil, oregano and thyme.
  3. Season it all with salt and pepper to taste and bring the mixture to a boil. Cover it and simmer for 12-15 minutes or until the veggies are nice and tender.
  4. Throw in the tortellini and cook for 7 minutes or until they are cooked through. Then add in your kidney beans, spinach and almond milk until warmed and the spinach is wilted. Cook for another 2 minutes.
  5. Stir in more broth if needed. I added 1/2 cup of broth and 1/2 cup of water.

The next day we had the left over tortellini soup with a grilled cheese and it was the best combination! If you want to use half and half instead of almond milk that’s what the recipe originally called for. I changed it to almond milk because cream doesn’t sit will with me. It will be delicious either way.

Enjoy!

 

food, main dishes, recipes
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by Janine
The Perfect Soft-Boiled Egg
December 6, 2017

The Perfect Soft-Boiled Egg

Ever wonder how to make the perfect soft-boiled egg? I’m here to help you out! I’ve had an obsession with eggs for as long as I can remember. Omelettes, scrambled, hard-boiled, over-easy, you name it, I’ll eat it. Last year I perfected the soft-boiled egg, […]

breakfast, food, health, recipes
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by Janine

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