You are going to LOVE this spread, it’s super simple to make and so delicious!!! It’s good on crackers, veggies, or toast. Bring this to a party or event and people will love you… seriously be prepared to make it over and over.
The highlight of this recipe is the Outer Spice Seasoning, it’s amazing and I have been having fun playing around with it ever since I got a bottle of the Original Blend. So far it’s great in this dip, chicken, and shrimp. I think it might just be good on ANYTHING… 🙂
Outer Spice is a locally owned business from Austin Texas that makes blends from the finest, quality ingredients that they hand select themselves, from around the world. They combine fresh herbs and spices in small artisan batches to create the most versatile combination of flavors. Their products are all-natural, Gluten- free, rich in antioxidants and have NO MSG! They are also Fair Trade, doing business with farmers and traders that practice Fair Trade!!! My kind of company!
So many spice blends out there have MSG in them, beware of it’s full name: monosodium glutamate, it’s bad stuff! You can rest assured of the quality behind this blend.
Prep Time: 35 – 45 min
Cook Time: 35-45 min
Makes: Approx 1 1/2 Cups of spread.
- 8 oz Farm Goat Cheese
- 3 Garlic Bulbs
- 1 TBS Outer Spice Original or more to taste.
- Oil (you can use olive, coconut, whatever you prefer).
- Preheat Oven to 375 F.
- Cut tops of garlic bulbs and add a little oil to the tops.
- Wrap in foil and I place in the oven for 35-45 min or until golden.
- Let cool when done or use paper towel to handle as you squeeze out roasted garlic cloves. Watch for bits of the outer layers.
- Mix goat cheese, garlic, and Outer Spice.
- ENJOY with friends and family!
I’m on a Hatch Chili kick as you can see. Here’s another good and wholesome unprocessed meal that’s gluten, GMO, and dairy free that has hatch chilies!!! Unlike your typical shepherd’s pie, I used cauliflower in place of potatoes and threw a sprinkle of bacon on top since everything is better with a little bacon!
Prep Time: 30 min
Cook Time: 25-35 min
- 1/2 lb Bison, ground
- 2 Cups Mixed Organic Squash
- 1 Cup Organic Carrots
- 1/2 Cup Onion
- 1/2 Cup Tomatoes
- 1 Garlic Clove, minced
- 2 Hot Roasted Hatch Chilies
- 2 Slices of Cooked Bacon (Nitrate and preservative free), chopped.
- 1/2 Cup Coconut Milk (you can use lite if you’d like).
- 1/2 Cup No Sodium Beef or Bison Broth
- Celtic Salt
- 1/2 Head of Cauliflower
- In a large skillet or dutch oven, brown meat with onion and garlic until brown, once brown add stock and all veggies EXCEPT cauliflower and 1 tsp of salt and 1/2 tsp. of pepper. Cook for 15 min on low to simmer. Taste and add salt and pepper if needed.
- While Mixture is cooking, bring a large pot of water to boil and cook cauliflower until done. Blend/pulse in a blender with 1/2 Cup Coconut Milk and add salt to taste. (Think mashed potatoes)! (You can add butter if you would like here, like a TBS).
- In a medium casserole and meat and veggie mixture and top with cauliflower puree, spread evenly. Top with bacon.
- Save to bake later: Wrap with foil and place in fridge. When you are ready to re-heat heat oven to 350F and cook for 25 -35 min or until hot in middle.
- If you are cooking right away heat oven to 350 F and cook for 10-15 min.
This is a fun spin on chicken enchiladas and if you are looking to eliminate processed/GMO foods (like corn tortillas) you will love this. This is ALMOST a dairy free version and can easily be dairy free with one tweak., don’t add the cheese 🙂 It’s also gluten free.
I’m in love with hatch chilies and I always look forward to August when they come out!
The sweet potato gives these enchiladas a nice texture and the slight sweetness goes great as a replacement for corn tortillas. Give it a try and let me know how it goes 🙂
Prep: 30 min
Cook Time: 15-30 min
Makes: 7 enchiladas
- 2 Chicken breast, cooked and shredded. Get pasture raised chickens.
- 3 Hot Roasted Hatch Chilies and 3 Mild Roasted Hatch Chilies, remove the top.
- 1 Organic Purple Onion, small (about 1/4 Cup).
- 1 Organic White Onion, small (about 1/4 Cup).
- 2 Cloves of Wild Garlic
- 1/2 C. Organic Coconut Milk (you can use lite if you would like).
- 1/2 Teaspoon of Celtic Salt.
- 1/4 Teaspoon Cumin
- 1 or 2* Organic Sweet Potato, sliced thinly long ways on mandolin.
- 1 Teaspoon of organic coconut oil for baking dish.
- OPTIONAL: Kerrygold Cheddar Cheese (Grass Fed Cow Cheese) for topping the enchiladas if you desire.
- Blend up hatch chilies, onions, garlic, coconut milk, and spices in a blender until consistency of salsa.
- Cook on med / low for 25 min.
- Bring a large pot of water to boil. Add sliced sweet potatoes to boiling water and cook for 6 min. Drain and set aside.
- Reserve 1/2 Cup of hatch chili salsa. Mix chicken into the remaining large portion of salsa.
- In a large baking dish smear the coconut oil down and lay down 7 or the 14 sweet potato slices (I broke some while slicing so I just placed them back together). *If you want them all to be “perfect” you may get 2 sweet potatoes to have reserves just in case…
- Add chicken and salsa mixture to each potato and top with another slice of potato. Once you are done take the reserved salsa and put a little bit on the top of each potato enchilada then sprinkle with cheese.
- Either reserve dish to bake later or bake NOW at 300 F for 15-20 min.
- If you are waiting for later, heat oven to 375 F and bake for 30 min or until warm all the way through.
This is an awesome and simple meal that’s full of flavor and a heat, a good heat… not too long lasting but just right. This is a good dish to prep early in the day and cook later on for dinner!
It’s under 400 calories (about 375 ), approx: 19 grams of fat, 40 grams of protein, 4 grams of fiber, and under 10 carbs (mainly complex).
Prep Time: 20 min
Cook Time: 10-25 min
- 1/2 lb Ground Chicken Breast
- 2 Large Portobello Caps
- 1 Cup Organic Spinach Packed (Fresh or frozen will do).
- 1/4 Cup Onion, diced
- 1 Garlic Clove, minced
- 1/3 C. Organic Coconut Milk
- 1/2 tsp. Celtic Salt
- 1/2 tsp. Fresh Pepper
- 3 tsp. Green Curry Paste
- 1 tsp. Organic Coconut Oil
- 5 Cashews, chopped
- Steam Portobello caps for 6 min. Pat dry with paper towel and set aside.
- In medium skillet on medium high, add coconut oil, onion, and garlic. Cook for 30 seconds.
- Add ground chicken breast and cook until 90 % done or so.
- Add curry paste and coconut milk and reduce heat to low, simmering for 10 min. Stirring often.
- Place a mound of the chicken mixture onto each cap. If you are cooking immediately preheat oven to 350F and bake for 10 min. If you are cooking later, place meal in fridge until ready to cook, when ready, preheat oven to 375 F and cook for 20-25 min or until hot.
- Top with a pinch of chopped cashews.
Serve with green beans or a salad. 🙂
Evan and I started a 90 Day Challenge Saturday at our gym to get back to our healthy living habits! We have been “slacking off” I guess you could say and not feeling as good as we could and should. You will be seeing more “healthy meals” over the next few months so I hope you enjoy.
My main goal is to eliminate as much processed food as possible from snacks to pasta and everything in-between. I’m usually really good at this but lately I’ve been a SLACKER!!!
We really enjoyed this meal last night.
Prep: 20 min
Cook: 20 min
- 8oz Wild Coho Salmon (cut into two portions).
- 1 TBS, Dill Pollen
- 1/8 tsp. Celtic Salt or Fleur de Sal
- 1/2 tsp. Fresh Black Pepper, coarse ground
- 1/2 tsp. Granulated Garlic
- 1 tsp. Coconut Oil
Collards with Artichoke Hearts & Applewood Bacon
- 1 Bunch of Collards, stemmed and chopped.
- 1/2 C. No Sodium Chicken Stock, Kitchen Basics
- 2 Slices of Nitrate Free Applewood Bacon
- 1 Clove of Garlic
- 2 Artichoke Hearts, quartered
- 1 Pinch of Celtic Salt or Fleur de Sal
Mashed Cauliflower (makes 3 servings)
- 1 head of Cauliflower, stem removed
- 1 TBS Butter
- 1/8 C. No Sodium Chicken Stock
- 1 oz of Farmer’s Cheese (you can omit if you don’t do dairy).
- 1/4 C. Green Onion, sliced
- Pinch of Salt and Pepper.
- Pre-Heat Oven to 375 F.
- Wash fish and make sure scales and bones are non existent. Pat dry.
- Mix dill pollen, garlic, salt, and pepper on a shallow plate or bowl.
- Rub 1/2 tsp of coconut oil on each portion.
- Place fish side down on spice blend and coat evenly.
- Bake for 20-25 min or until done to your liking.
- Cut up bacon with cooking shears, cook until 80% done.
- Drain grease from pan and with same pan on medium heat, add garlic. Cook for 30 seconds.
- Add greens and add half of stock. Cook for 2 min
- Add bacon back in and rest of stock, cover and simmer on low for 15-20 min.
- Add Artichoke hearts for last 5 min.
- Add salt and pepper to taste.
- Bring a medium pot of water to boil and cook cauliflower for 6 min.
- In a blender, blend cauliflower,stock, butter, cheese, and salt and pepper.
- Mix in green onions.
Prep: 20 min
Cook Time: 1-1.5 hrs
- 1 whole chicken (fryer works well), about 3.5 lbs
- .5 Cup Dried dates, chopped roughly (pitted)
- .5 Cup Roasted peanuts
- 1 Cup Whole wheat rice
- 8 Cups Chicken stock
- 3 Cups water
- 1/2 Cup ginger, peeled and chopped into inch x inch cubes (remove after cooking)
- 2 Cloves of garlic, peeled and split in half (remove after cooking)
- 1/2 Cup Soy sauce, light
- In a medium bowl, mix uncooked rice, dates, and peanuts together. Stuff washed chicken with mixture. Tie legs together with twine.
- In large pot add broth, water, ginger, and garlic. Bring to a boil.
- Add chicken breast down making sure broth and water mixture goes into the cavity where the rice mixture is. Bring back to a boil.
- Reduce to simmer, for 40 min. Flip and cook for at least 20 more min. At and of an hour check rice texture for doneness. Cook longer if needed.
- Remove chicken from broth, and set aside. Strain broth and reserve broth adding the soy sauce to it.
- Remove rice mixture and quarter chicken to plate serve with a garnish of cilantro and side of broth.
Random pic! Here’s a cute nursing fawn in our neighbors yard on Cinco De Mayo!
This healthy and earthy dish is very satisfying and simple to make. You will be happy you tried it 🙂 I used the carrots and fennel from our CSA from JBG
Prep : 25 min
Cook Time: 30 min
- 1 Cup cooked green lentils
- 10 Large raw shrimp, peeled and deveined, leave tail on.
- 1/2 Cup carrot, cubed
- 1/2 Cup fennel, shaved
- 1/4 Cup shallots, shaved
- 2 TBS balsamic vinegar
- 3 TBS olive oil
- Pinch of dill pollen
- Make a vinaigrette with balsamic, 1 TBS olive oil, pinch of dill pollen, pinch of salt and pepper. Mix well.
- Roast veggies on foil lined pan with 1 tbs olive oil and salt and pepper pinch for 20-25 min. Reserve in foil to keep warm.
- Heat medium skillet to high and saute shrimp in a TBS of olive oil, season with salt and pepper.
- Mix roasted veggies, lentils, and vinaigrette together and serve shrimp on top.
This a great healthier week night meal that is easy to set up and can cook in as little as 4 hrs in the crock while you are off at work or running errands.
This is not the greatest photo, but it was late and I was hungry 🙂
Prep: 10 min
Cook Time: 4-8 hrs
Serves: 4 ish
- 6-8 organic chicken thighs, remove fat (the ones I had were small so we had 2 each)
- 2.5 cups no sodium chicken stock ( I like homemade or Kitchen Basics)
- 1 cup blend of wild rice and lentils (pick your favorite)
- 1 cup sliced cremini mushrooms
- .5 cup chopped carrots
- .5 cup onions, chopped
- 1 TBS fresh lemon thyme
- .5 TBS olive oil
- 1 tsp salt
- 1 tsp pepper
- Place stock in pot, add rice, veggies,oil, and herbs: stir.
- Add chicken thighs to pot, season lightly with salt and pepper.
- Cook for 4 hours on high or 8 hours on low. ( I do 4 on high)
- Serve, salt and pepper to taste.
If you haven’t noticed…I’m absolutely loving my Sous Vide Supreme. The lamb loins were on sale at my local grocer so I bought 3 instead of 2. Normally one is enough for me (they are about 5 oz each with the bone). The sous vide ensures that these little lamb loins will be cooked to a perfect 134 degrees.
Prep: 5 min
Cook: 2-4 hrs
- 2-3 lamb loins
- 2 garlic cloves, minced
- 1 TBS fresh parsley, chopped
- .5 TBS fresh thyme, remove from stem
- .5 tsp sea salt
- .5 tsp pepper
- Heat sous vide to 134 F.
- Chop garlic and herbs and blend together with salt and pepper.
- Coat loins with herb and garlic mixture on both sides.
- Cut 3 slices if butter and place on top of loin
- Vacuum seal loins separately in bags
- Submerge in water bath for a minimum of 2 hrs and max of 4 hrs.
- Once done seat on hot oiled grill for 1 min on each side.