Tuesday, July 29, 2014

Easy Beef, Broccoli, and Sweet Potato Curry (Paleo / Gluten-free / Coconut-free / Soy-free)

Tonight, I was in the mood for something a bit more hearty than our recent road trip fare. After a quick rifle through the cabinets, I settled on a very simple yet flavorful curry.

This curry uses only a few spices since those are all that I have with me on the road. While it isn't quite as complex in flavor as some of my other dishes, it's absolutely delicious! Plus, it comes together very quickly, and you probably have all of the ingredients already in your kitchen! While there's a time and a place for complicated cooking, sometimes we all just want a simple meal that still tastes delicious. For those kind of nights, this is perfect. 

While I made this with broccoli, it would be equally good with cauliflower. If you eat peas, it would also be great with a handful or two of frozen peas added at the end. Just don't skimp on the salt. It really is needed to bring out the flavors!

Easy Beef, Broccoli, and Sweet Potato Curry (Paleo / Gluten-free / Coconut-free / Soy-free)

Serves 4-6

Prep time: 5 minutes
Cook time: 35-40 minutes

Oil 
2 medium white sweet potatoes, cubed
1 head of broccoli, chopped
1 bell pepper, chopped
1 onion, diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 lb ground beef
1 1/2 cups filtered water
3 tsp curry powder, divided
1 1/2 tsp cumin, divided
1/2 tsp paprika
Pinch cinnamon
Sea salt and pepper, to taste (if the flavors aren't popping, you haven't used enough!)

1. Heat oil in a large pot over medium-high heat. Add the sweet potatoes and cook, stirring only occasionally, while you cut the other veggies. 

2. Once the other veggies are cut, heat oil in another pan over medium-high heat and then add the onions. Cook until beginning to brown and then add the mushrooms. 

3. Add the broccoli and bell pepper to the potatoes. Continue cooking. Once the onions and mushrooms are golden brown, add them to the same large pot. Using the same pan you cooked the onions in, brown the ground beef. Add 1 tsp of curry powder, 1 tsp of cumin, and season with sea salt and pepper.

4. When the meat is browned, pour the meat and pan drippings into the potatoes. Add the remaining 2 tsp curry powder, 1/2 tsp cumin, 1/2 tsp paprika, and season liberally with salt and pepper. Stir well to coat, and then add water. Cover, reduce heat to medium, and simmer for about 10 minutes, or until the potatoes are tender but not mushy. Remove kid and simmer for another minute or two, or until the sauce has thickened. 

I had this alone as my dinner, but my kids had it over white rice seasoned with EVOO, curry powder, cumin, and sea salt. 

Sweet Italian Sausages and Peppers with Onions and Mushrooms (Paleo / Gluten-free)

Sometimes, simple food is the best food. But, what can make all of the difference in the world is the quality of the ingredients. I made this with some handmade sausages that I found at a local market and it was incredible. Flat out incredible! That fennel flavor? Omg. 

Sausages and peppers is a pretty ubiquitous Italian dish. I'm not Italian so I pretty much just enjoy the food! Served up over spaghetti squash, which I tossed with evoo, garlic powder, and sea salt, this dinner was simple, easy, perfection. But, hey, if you have your old family recipe, that's cool. Whatever works! Give this a try, though, with really nice sausages and let me know what you think.

Sweet Italian Sausages and Peppers with Onions and Mushrooms (Paleo / Gluten-free)

Serves 4

Prep time: 5 minutes
Cook time: 30 minutes

Oil
1 pack of sweet Italian pork sausage links 
2 bell peppers, sliced
1 onion, sliced
1 cup mushrooms, sliced
2 cloves garlic, minced
1/4 cup white wine
1 cup spaghetti sauce (no junk added!)
1 tsp dried oregano
Sea salt and pepper, to taste 

1. Heat oil in a large pot over high heat and then add the sausages. Brown on both sides, about 2-3 minutes each side. Remove sausages from pan and slice.

2. Add a bit more oil to the pot, reduce heat to medium-high, and then add the veggies (except the garlic), oregano, and salt and pepper. Cook until the veggies are starting to brown, about 10 minutes. Add the garlic, cook another minute, and then add the wine to de-glaze the pan, scraping up the browned bits. Add the sauce and the sausages, bring to a boil, cover, reduce heat to low and simmer for at least 15 minutes. 


Sunday, July 27, 2014

3-Ingredient Peach Salsa Glazed Pork Chops (Paleo / Gluten-free / Corn-free)

As we've been traveling this summer, I've stuck to my particular paleo basics: no gluten, dairy, eggs, legumes, dyes, etc. But, when you're in the middle of nowhere, it just isn't feasible to eat as clean as I do at home. It took me 3 towns to even locate organic ground beef and it was $13/lb!! That's not financially sustainable for me, and what was I supposed to do in the other two towns?

The reality is that I'm spoiled as a suburban Seattle area resident. It's easy to eat clean there and prices reflect the broad availability. So, while on vacation, I have to let go of the idea of perfection or even my own blend of it and really stick to the basics. 

Mostly, I've been successful at keeping things legit. The craziest things I've eaten are occasional rice pasta and lemonade made with cane syrup. But, it's been a real challenge to ensure that we're able to eat well while roaming the west!

This meal was a huge hit and perfect for any weeknight or even on vacation. It comes together in 10 minutes but tastes delish. My kids all loved this and I did, too! 

For the salsa, I would say to just use whatever is freshest. I found a local peach salsa and wanted to try it. It contained no weird ingredients and it was so good that we ate the entire jar in one day! But, pretty much any fruit salsa will work if you can't find peach. Peach, mango, pineapple. Just try it!

3-Ingredient Peach Salsa Glazed Pork Chops (Paleo / Gluten-free / Corn-free)

Serves 4-6

Prep time: 1 minute
Cook time: 8 minutes

8 thin cut boneless pork chops
1 tsp ground cumin
Sea salt and pepper
1 1/2 cups peach salsa
Oil

1. Heat oil in a large sauté pan over medium-high heat. Liberally season pork chops on both sides with salt and pepper, and sprinkle with cumin. 

2. Working in batches, cook the pork chops on both sides until browned, about 2-3 minutes on each side. Add all pork chops back to the pan, reduce heat to medium, and add the salsa. Cook another 2-3 minutes, stirring frequently, until the salsa forms a glaze. Serve with more salsa.

 

Sunday, July 20, 2014

GUEST POST - Simple Avocado Chicken Salad (Paleo / Egg-free / Dairy-free)

Summer is a great time to lighten up your meals a bit. Jennifer has a great, simple recipe for chicken salad that is perfect for hot summer lunches!

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Hello! I am Jennifer from http://www.PoorPaleo.com. My passion is blogging about food that is affordable and healthy for the whole family, while traveling the country living full-time in an RV with my husband and kids. 

Summer is in full swing here in Montana and nothing is better than a cold chicken salad! I decided to skip the mayonnaise this time and try something a little different! Avocado chicken salad is a great way to load up on healthy fats and protein while staying cool this summer. It is a great dish to bring to picnics and barbecues as well! Switching the mayonnaise with avocado gives this chicken salad that creamy, delicious texture without mayonnaise. My husband takes this in his lunch and it is perfect in a lettuce wrap, as a dip for veggies, or eaten alone! I hope you enjoy it as much as our family.

Simple Avocado Chicken Salad (Paleo / Egg-free / Dairy-free)

Serves 1-2

Prep time: 5 minutes

1 avocado, diced
2 chicken thighs, cooked and chopped
A squeeze of Lime juice
Garlic (powder or crushed)
1/4 cup cilantro, chopped
1/4 cup red onion, chopped
Sea salt and pepper, to taste

1. Mix all ingredients together in a bowl and serve immediately. 

We serve this with either iceberg or romaine, in butter lettuce leaves as wraps, or use bell peppers, cucumbers or carrots to dip in it.



Friday, July 18, 2014

GUEST POST - Chicken and Sweet Potato Frittata with Roasted Tomatoes (Paleo / Gluten-free / Dairy-free)

Today, Sabrina from Girl with the Hipster Glasses has another great recipe to share with us!

Chicken and Sweet Potato Frittata with Roasted Tomatoes (Paleo / Gluten-free / Dairy-free)

Prep time: 20-25 minutes
Cook time: 25 minutes

1 shallot, minced
3-4 cloves of garlic, minced
1 large or 2 small sweet potatoes, peeled and chopped
1/4 cup porcini mushrooms, minced
1 1/2 cups of broccoli crowns, broken into somewhat small pieces
1 cup boneless chicken, pre-cooked and cut into bite size pieces
About 1 1/2 cups roasted grape tomatoes, sliced in half (If you’re roasting these yourself, they should be roasted ahead of time. I put mine in the oven before cutting up all of my veggies for the rest of the dish and the timing worked out perfectly)
4 eggs
1/4 cup full fat coconut milk
1/2 tsp paprika 
1/4 tsp dried red pepper flakes
Sea salt and pepper, to taste
Cooking fat of choice 
Fresh basil, optional

If roasting tomatoes, preheat the oven to 400 degrees. Cut tomatoes in half and place them on a foil-lined baking sheet. Cover them in olive oil, salt, and pepper. Set to roast for 20-25 minutes (I roasted mine for about 22 minutes before placing them under the broiler for about 3 minutes to make them blister a bit more). By the time you need to add them to the frittata, they should be done.

1. Preheat oven to 375 degrees F.

2. Add cooking fat to cast iron skillet over medium heat. Once oil is heated, add garlic and shallots and saute for about 1 minute (don’t let them burn).

3. Add chopped sweet potatoes to skillet. Let cook for about 5 minutes, stirring occasionally.

4. Add mushrooms and broccoli to skillet and let cook for about another 5 minutes, stirring every now and then.

5. Finally add in cooked chicken and roasted tomatoes. Season with salt and pepper and let cook for another 3-5 minutes until ingredients are heated.

6. While ingredients are cooking, whisk together eggs, coconut milk, and spices in a bowl.

7. After all ingredients are heated, turn off heat and pour egg mixture evenly overtop. Sprinkle an additional bit of salt and pepper if you’d like.

8. Place skillet in preheated oven and let bake for about 20-25 minutes until egg has completely set.

9. For a lovely browned top, remove from oven and place under the broiler for 2-3 minutes. Make sure to check it every 30 seconds or so during this time as not to burn!

10. Top it with some fresh basil, if your heart desires.



Wednesday, July 16, 2014

GUEST POST - Indian-style Fish Curry (Paleo / Gluten-free / Dairy-free)

Today's guest post comes from Sabrina. This post is notable because it contains... fish! If you know me, you know that I HATE seafood. All of it! So, lucky for my non-fish hating readers, Sabrina has you covered!

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Sabrina here! I started the Girl with the Hipster Glasses blog as a way of sharing my passions for food, fitness, and travel with others. GWTHG follows my paleo journey and features delicious recipes that make leading a healthy lifestyle easy. Keep up with the blog via Instagram @girlwiththehipsterglasses or at http://girlwiththehipsterglasses.com

Indian-style Fish Curry (Paleo / Gluten-free / Dairy-free)

Prep time: 5 minutes (plus 30 minutes marinating time)
Cook time: 15 minutes

Serves 4

1 pound boneless, skinless fish fillets (I used cod but any flaky white fish will do. I would steer more towards the firmer white fish though, such as tilapia, because you don’t want it to completely fall apart in the cooking process)
Juice of 1 lemon
Dashes of cayenne, tumeric, cumin, curry powder

1 tbsp ghee or coconut oil
1/2 onion, grated
1 tsp ginger, grated
2 cloves garlic, minced
1 14 oz can diced tomatoes
1 tsp garam masala 
1/4 tsp cayenne 
1/2 tsp curry powder
1/4 tsp cumin
1/8 tsp turmeric
1/4 tsp ground coriander
1/2 tsp sea salt
Black pepper
1 cup full-fat coconut milk (if using a light version, simply use more coconut milk instead of the 1/4 cup of water)
1/4 cup water
Fresh chopped cilantro, optional

1. Place fish, lemon juice, and a dash of each cayenne, tumeric, cumin, and curry powder in a container and let marinate for 30 minutes.

2. Heat a medium saucepan over medium heat and add ghee or oil. When oil is hot, add the onion, ginger and garlic. Lower heat to medium-low and saute for about 5 minutes to allow the aroma to be released. Make sure nothing burns!

3. Stir in the diced tomatoes and let cook for another 3 minutes, stirring frequently.

4. Add the garam masala, chili powder, curry powder, cumin, tumeric, ground coriander, salt and pepper. Stir the mixture and cook for 2 minutes.

5. Turn the heat to medium-high. Pour in the coconut milk and the water. This is a good moment to taste for flavor. Does it need a little something extra? More cayenne for kick? Maybe throw in some fresh chili peppers? Do what you feel.

6. When the mixture comes to a boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

I recommend serving this over cilantro rice. I made some great cauliflower rice with garlic and cilantro (pictured below) to keep it paleo. Was AMAZING.



Monday, July 14, 2014

GUEST POST - Thanksgiving Turkey Burgers (Paleo / Gluten-free / Dairy-free)

Next up in my series of guest posts is this awesome recipe by Sarah! Sarah is a former vegetarian who has experienced major health improvements simply by going paleo! Keep reading for more about her story and one of her favorite budget-friendly recipes.

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I’m Sarah from Sarah Saw the Sun (www.sarahsawthesun.wordpress.com), a blog about doing paleo on a budget, and also about my new adventures in the desert!

I was introduced to the paleo diet about three years ago by a friend, and since that moment, I have never looked back.  Years of vegetarianism had left me with blood sugar ups and downs, poor circulation, constant fatigue, anemia, and a sensitivity-prone digestive system that had gone totally haywire.  I was constantly snacking, bingeing, and dieting. During that time I developed a horrible relationship with food, but an even worse one with myself. Paleo taught me how to nourish my body with real whole food, healthy fat, and protein from meat.  My blood sugar stabilized, which put an end to my urge to snack all the time, and with the exclusion of grains, my digestive tract healed.  Now, I am healthier, happier and more energized and full of life than ever!  I lost those few extra pounds and gained appreciation for myself, the ability to listen to my body, and an incredible sense of freedom!

After a quick move across the country (Maine to Arizona in 3 weeks!), I created my blog as a way to share happenings with loved ones back east, as well as a place to post my recipes, ideas, and tips for healthy living on a budget.  I feel so strongly that eating healthy, whole food doesn’t have to be expensive!  With a little creativity, organization, and money-saving tips, anyone can be on the road to a healthier, happier life!

All that said, I’d like to share my recipe for these delicious Thanksgiving turkey burgers.  They have all those Thanksgiving flavors we love combined into a burger! They’re quick-to-make, easy-to-eat, and the best part is, you can throw them on the grill!

Thanksgiving Turkey Burgers (Paleo / Gluten-free / Dairy-free)

Prep time: 5 minutes

Cook time: 20-25 minutes

Serves 4

1 lb ground turkey
2 medium carrots, diced
2 stalks celery, diced
1 shallot, diced
1/2 up dried cranberries
1 1/2 tsp dried thyme
1 1/2 tsp dried rosemary
1 1/2 tsp dried sage
1 egg
Olive oil 
Sea salt and pepper

1. In a skillet, sauté carrot, celery, and shallot in olive oil until the carrots have softened and the shallots are translucent. 

2. Meanwhile, in a medium mixing bowl, combine cranberries, herbs, and salt and pepper. Once cooked, add the veggies to the bowl and mix.  

3. When the veggies have cooled slightly, add ground turkey and the egg, mix well (hands are best for this one!) form into burgers and grill, pan fry, bake, or broil – however you do your burgers!

We enjoyed ours atop some local butter lettuce with olive oil and Dijon mustard – but the possibilities are endless!