November 6, 2017

Tuna Cakes - gluten free, Whole 30, paleo

What does one do with a can of tuna? Cheap, healthy, and a great source of protein, but plain tuna isn't always appetizing. However, I have made this tuna cake recipe probably 5 or 6 times and it is delish! My husband loves it as well. You can barely even tell it's tuna. They also reheat really well under the broiler or in a toaster oven.

Tuna Cakes
Makes ~5 cakes

2 7-oz canned wild tuna, drained well (I purchase mine from Costco, but you can use any type you prefer, although they may be different ounces)
2 eggs
3/4 cup almond flour
1/2 cup chopped green onions
3 tsp dijon mustard
1-2 tsp hot sauce (I use Frank's because it's Whole 30 compliant)
Zest and juice of 1 lemon
Salt and pepper, to taste
2-3 tbsp coconut oil

1. In a big bowl, combine all ingredients except coconut oil.
2. Use your hands to combine and mix evenly.
3. Shape the mixture into 5 patties, each about 1/2-1 inch thick.
4. Heat coconut oil in a skillet over medium high heat.
5. Gently lay the patties into the pan, and cook until browned, about 3-4 minutes on each side.
6. Store in fridge for up to 2 days. Reheat using the broil setting on your oven for a few minutes per side until heated through.

October 17, 2017

West Coast Skillet Chicken - Whole 30 and Paleo

This recipe is very versatile and can be changed up to fit your taste preferences. It's Whole 30 approved the way I made it, but you could throw in some Parmesan cheese if you have a non-Paleo/Whole 30 eater. I really loved how pretty and colorful it looks. The more colorful your plate, the healthier it is!

West Coast Skillet Chicken
Makes 4 servings

1½ pounds organic boneless skinless chicken breasts (or thighs), cut into strips
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon dried thyme
3 tablespoons coconut oil, divided
4 ounces sweet onion cut into strips
8 ounces sliced mushrooms
4 ounces organic sweet bell pepper cut into strips (any combination of red, yellow and orange)
1 head organic Tuscan Kale, stripped from ribs chopped (I used a baby kale bagged mix from Trader Joe's)
¼ cup Balsamic vinegar
1 small can pitted black olives, drained and sliced
10 organic sun dried tomatoes (packed in oil variety), cut into strips
½ cup chicken stock
1 tablespoon cold clarified butter (optional, I did not use)
1 tablespoon fresh Whole30 pesto (optional, I did not use, but next time I plan to!)

1. Lay out chicken strips and season both sides with salt, pepper, garlic powder and thyme.
2. In a very large skillet, over high heat, pour in two tablespoons of the oil and let heat.
3. Piece by piece, lay in half the chicken and cook for about two minutes per side, then remove to a platter. Repeat for remainder of the chicken.
4. Add the remaining tablespoon of oil and reduce to medium high.
5. Add onions and stir two minutes then add peppers and mushrooms and stir and cook for five additional minutes or until mushrooms have softened.
6. Add kale, toss and cook ~2 more minutes or until kale is wilted.
7. Add vinegar and cook for about two minutes to deglaze.
8. Add olives, tomatoes, stock and cooked chicken, including any liquid from chicken.
9. Cook to evaporate some of the liquid, about two minutes, then remove from heat and optionally add cold clarified butter and pesto and toss to combine.
10. Enjoy!

Adapted from A Family Feast

September 11, 2017

Thai Peanut Turkey Burgers

Thai Peanut Turkey Burgers
Makes 5 patties

1 package lean ground turkey
1/2 cup shredded carrots
1/2 Tbsp chopped cilantro
1 green onion, chopped
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground ginger
1 egg

1. Combine all ingredients in medium size mixing bowl. Hands work best.
2. Shape into 5 patties.
3. Grill in a large skillet on medium heat ~5 minutes per side until internal temp reaches 165F. Or grill outdoors.

Thai Peanut Sauce
Makes ~3/4 cup of sauce

1/2 cup peanut butter
1 Tbsp apple cider vinegar
1/2 tsp sesame oil (can omit)
1/4 cup water
2 Tbsp soy sauce or coconut aminos
1/2-1 Tbsp agave nectar
1/2 lime
1/4 tsp ground ginger
1 clove garlic
2 tsp fresh cilantro
1/4 tsp salt (more or less to taste)

1. Add all ingredients to blender and blend until well mixed and cilantro is very small.
2. Poor desired amount of sauce on burgers once they are cooked.
3. Store in jar in fridge.

January 28, 2017

Shrimp Fried Rice

Shrimp Fried Rice
Makes 1 large skillet or wok's worth

4 tablespoons soy sauce
1.5 tablespoons sesame oil
1 teaspoon ginger powder
1/2 teaspoon white pepper
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 package frozen Trader Joe's stir fry veggie mix (or any veggie medley of your choice)
1 medium zucchini, sliced
1/2 bag of sliced mushrooms
2-3 cups cooked rice (I used Trader Joe's frozen brown rice)


1. Whisk together soy sauce, sesame oil, ginger powder and white pepper. Set aside.
2. Defrost shrimp (or cook if using fresh) while chopping and preparing veggies.
3. Heat olive oil in large wok or skillet. Once heated, saute onions until translucent. Then saute garlic for 1 minute.
4. Add zucchini, mushrooms and frozen stir fry veggies to skillet and saute for 6-7 minutes until heated through and tender crisp.
5. While veggies are cooking, microwave rice.
6. Add shrimp and rice. Pour sauce over mixture and gently stir to combine all ingredients.

November 18, 2016

10 Minute Copycat Reese's Peanut Butter Bars {no bake}


I've made these amazing peanut butter bars a few times now and finally decided to post the recipe. My father-in-law loves them, so I make them for him from time to time. They are just so darn good and so darn easy to make, so I had to share. They're also extremely rich so you don't even need to eat much... unless you want to. ;-) This recipe makes plenty, so you can keep some for yourself and give away the rest.

No Bake Peanut Butter Bars
Makes 1 9x13" pan

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter + 4 Tbsp
1 1/2 cups semisweet chocolate chips

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.


October 12, 2016

One Pot Cashew Chicken

Are you ever intimidated to make meals with some sort of sauce? Do you fear you'll need 20 exotic ingredients? I used to be that same way! But I almost never post anything on here that's ridiculously inconvenient to make. I don't care to be inconvenienced either. ;-)

So, here we have a very easy, very delicious recipe for Cashew Chicken with Brown Rice.

One Pot Cashew Chicken

Makes 4-5 servings

For the sauce:
4 tablespoons soy sauce
2 tablespoons apple cider OR rice vinegar
2 tablespoons ketchup
2 tablespoons honey
3 teaspoons cornstarch
1/2 teaspoon sesame oil

For the cashew chicken and veggies:
2 tablespoons olive oil
1 pound boneless, skinless chicken breast cut into small chunks
1 large red bell pepper, sliced
1 medium zucchini, sliced
1 cup raw cashews
3 to 4 ounces spinach or Swiss chard
2 cups cooked white or brown rice

1. In a medium bowl, whisk together all of the ingredients for the sauce; set aside.
2. In a large nonstick skillet, heat olive oil over medium-high heat. Add the chicken to the skillet and cook for 5 to 7 minutes. Add the peppers and cook for 5 additional minutes, or until the chicken is cooked through. Add the cashews, greens and sauce and cook for 2 or 3 minutes until the sauce thickens and the greens are wilted. Serve immediately over white or brown rice.
3. Store leftovers in an airtight container for 2-3 days in fridge.

October 4, 2016

Single Serving Blender Pumpkin Pancakes {gluten and refined sugar free}

Ah, pumpkin season. Probably my favorite season of all.

I've already made several batches of pumpkin pancakes in the last month. These are my staple pancakes, but I opted for an easy recipe for one just to try something quick.

All you do is add all the ingredients to your blender, blend until smooth, add 3 dollops of batter on your griddle, and you'll have pancakes in about 10 minutes.

The oats kept me feeling full and satisfied for several hours and powered me through an intense workout.

I'm actually starting a "Six Weeks Challenge" at my local fitness studio. The goal is to workout at least 4 times per week at the studio and record your diet. My personal goal is to work out at least 5 days per week. I really notice a difference in my body and fitness level if I go less than 5 times per week for an extended time. But everyone is different and the key is to do what works for you. I also recommend using the free app Lose It to record your food. It really helps when you hold yourself accountable and see what you're actually eating each day. I have made a lot of progress in the last few weeks by recording my meals. The Six Weeks Challenge is just a more fun, group oriented way to kick start a goal.

That's just some lifestyle advice based on my experience, but here's the recipe!

Single Serving Blender Pumpkin Pancakes {gluten and refined sugar free}

1/2 cup old fashioned oats (quick oats are fine too)
1/3 cup pumpkin puree
1 egg
1/4 tsp pumpkin pie spice
1/4 tsp baking powder
1 Tbsp Greek yogurt

Blend all ingredients until smooth.
Scoop 3 even sized dollops of batter onto a preheated griddle.
Cook for 2-3 minutes on one side until golden, then flip and cook an additional 1-2 minutes.
Top with pure maple syrup, nut butter, or jam and enjoy!

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