Garden Fresh Bowl With Ground Beef

garden_fresh_bowl

My favorite part of this recipe is that over half the ingredients came fresh from the garden. Enjoy!

Ingredients
• 1/2 lb grass-fed ground beef
• 3 tbsp Kerrygold butter
• 1 sweet onion, chopped
• 4 garlic, minced
• 1 zucchini, chopped
• 1 large eggplant, chopped
• 6 medium-sized tomatoes, chopped
• 1 tbsp sea salt
• 1 tbsp cinnamon
• 1 tbsp fennel
• 1 tbsp thyme
• handful of fresh basil, chopped

Directions
1. In a pan, saute ground beef, cooking for 7 – 10 minutes or until meat is cooked.
2. Meanwhile, in another pan, melt butter, then add onion and garlic, cooking for 3 – 4 minutes or until fragrant.
3. Add in the veggies, ground beef and spices to the onion/garlic pan. Mix thoroughly and simmer until the zucchini and eggplant can be pierced with a fork, about 12-15 minutes.
4. Transfer to a bowl, top with fresh basil and serve immediately!

Cocoanut Smoothie

Cocoanut_smoothie

Cocoanut smoothie…see what I did there? (: Here’s a tasty, refreshing treat for these hot summer days! Gluten/dairy/soy/nut free. Also, delicious. Enjoy!

Ingredients
• 1 frozen banana
• 1/8 cup cocoa powder
• 1 spoonful honey
• 1 cup unsweetened coconut milk
• 1/8 cup unsweetened coconut flakes
• 3 tbsp chia seeds
• cinnamon to taste
• 1 scoop gelatin (optional)
• 1 scoop l-glutamine (optional)

Directions
1. Combine chia seeds & coconut milk, let sit for about 30 minutes.
2. Combine chia seed/coconut milk along with everything in the blender. (I have a Blendtec… ’twas the greatest gift I ever gave myself.)
3. Enjoy immediately!

Coconut Crusted Chicken

coconut_crusted_chicken

Ingredients
• 1 lb chicken
• 1/3 cup unsweetened coconut flakes
• 1/4 cup coconut flour
• 1/8 cup dijon mustard
• 1/8 cup honey
• Coconut oil spray

Directions
1. Preheat oven to 350 F and lightly spray glass baking pan with coconut oil spray.
2. Mix mustard and honey in a small bowl. Place coconut flour in another bowl, coconut flakes in a third bowl.
3. Dip both sides of the chicken into the coconut flour.
4. Then, coat both sides of the chicken in the mustard/honey mixture.
5. Finally, generously sprinkle top side of chicken with unsweetened coconut flakes.
6. Place chicken in a glass baking pan and bake for about 40 minutes, or until the coconut crust is golden brown.
7. Serve immediately! I like to dip this chicken in my favorite ketchup, Portlandia Ketchup. (:

Burger Quest: Grain & Gristle

grain_gristle

This week, the burger quest went to Grain & Gristle! Here’s my review:

Meat: 9/10
Meat – the perfect flavor and perfect juiciness.

Bun: 7/10
The brioche roll bun was fine. If I’m getting super knit-picky, it was ever so slightly on the dry side, but even saying that is a stretch.

Burger:bun ratio: 9/10
Great ratio.

Toppings: 7/10
The topics were solid except for the pickles. I love dill pickles and hate sweet pickles…this burger had sweet pickles. /:

Condiments: 9/10
I don’t know what their aioli comprises but what I do know is that it is heavenly. I would like a vat of this sauce.

Logistics: 9/10
Great – didn’t fall apart through the last bite.

Fries: 7/10
Far too seasoned for me. /: Super salty! They were also skinnier than what I prefer.

Total score: 57/70

For a compilation of burger quest reviews to-date, click here.

Sweet Potato Fries

sweet_potato_fries

Sometimes all you need is a giant plate of sweet potatoes fries. Possibly one of the easiest recipes. Enjoy!

Ingredients
• 3 medium sized sweet potatoes
• 3 tbsp avocado oil
• Sea salt to taste
• Rosemary to taste (optional)

Directions
1. Preheat oven to 400 F.
2. Peel sweet potatoes and slice into 1/4″ wedges.
3. In a large bowl, toss sweet potatoes, avocado oil, sea salt and rosemary.
4. Transfer sweet potatoes to a large glass baking pan, making sure to not overcrowd potatoes.
5. Bake until sweet potatoes are golden brown, about 25 minutes.
6. Serve immediately! I eat these with my favorite ketchup, the best ketchup in the world, Portlandia Ketchup. (:

Burger Quest: Boise Fry Company

boise_fry_co

This week, the burger quest went to Boise Fry Company! Here’s my review:

Meat: 7/10
The meat was grass-fed which is a win, but was a little dry.

Bun: 7/10
The bun was ok, nothing super special.

Burger:bun ratio: 9/10
Great ratio.

Toppings: 7/10
Standard toppings, nothing monumental in either direction.

Condiments: 8/10
They had any sauce you could probably think of.

Logistics: 8/10
Great, did not fall apart.

Fries: 7/10
I liked the fact that the fries came unseasoned, so you could season to your flavor level. They also had an abundance of seasonings, something for every pallet. Thumbs up for the sweet potato option. They could have been crispier but they were a good size – not too skinny, not too far.

Total score: 53/70

For a compilation of burger quest reviews to-date, click here.

Coconut Hazelnut Fat Bombs

hazelnut_coconut_fat_bombs

My first time making fat bombs and I must admit, it takes some serious self control to not inhale these in one sitting. This is an easily customizable recipe, feel free to swap out any nuts / nut butters you might like better. Enjoy!

Ingredients
• 1/2 cup hazelnut butter
• 1/8 cup dark chocolate, chopped
• 1/4 cup pecans, chopped
• 1/8 cup unsweetened coconut flakes
• 1/8 cup coconut oil
• 2 tbsp ground flax
• 2 tbsp honey
• 4 tbsp collagen powder (make sure to get the kind in the green, not red container!)

Directions
1. In a bowl, combine all ingredients and mix well.
2. Spoon mixture into ice cube mold.
3. Freeze for 4 – 5 hours.
4. Pop out of ice cube mold and store in an airtight container in the freezer.

Veggie Wraps

Veggie Wraps

Finally, it is hot and sunny here in Portland! As such, I was in search of a recipe that didn’t require me to fire up the stovetop. This is a super quick and easy recipe – feel free to customize with your favorite vegetables. Enjoy!

Ingredients
• Rice paper wraps
• Cucumbers, sliced
• Carrots, sliced
• Cilantro, chopped
• Jicama, sliced
• Avocado, sliced
• Sprouts
• Coconut aminos

Directions
1. Take 1 rice paper sheet and hold under running water on both sides for about 5 – 10 seconds until entire sheet is saturated.
2. Lay rice paper sheet on plate, add veggies and wrap like a burrito.
3. Pour coconut aminos into a small bowl for dipping sauce.
4. Eat!

Burger Quest: Urban Crave

Screen Shot 2016-07-29 at 1.41.37 PM

Today, the highly official burger quest took on the Houston airport. This is my 55th burger! Here’s my review:

Meat: 7/10
All natural but not grass-fed so I have to take some points off. ):

Bun: 7/10
Brioche bun – wasn’t bad. If we’re getting really picky (which, I guess I am, seeing as I’m blogging about burgers…), I wish it wasn’t so toasted. I like a softer burger bun.

Burger:bun ratio: 9/10
What can I say? The ratio was on point. (:

Toppings: 6/10
Toppings included tomatoes, red onions and pickles. I’m not a huge fan of raw red onions and missed having lettuce. The toppings were fine but weren’t particularly flavorful.

Condiments: 6/10
They used ketchup with added ingredients like sugar which I’m not a fan of. It’s hard to like any other ketchup after you’ve had Portlandia ketchup.

Logistics: 9/10
This was an easy to handle burger. Not a huge mess, not too drippy, didn’t fall apart. A very logistically sound burger.

Fries: 6/10
The fries were a good size and not too salty. They did taste a little too much like onion rings for my taste.

Total score: 50/70

Thai Coconut Curry Bowl

Thai_Coconut_Curry_Bowl

This recipe is the result of a Thai food craving. While I love peanuts, they are currently on my black list and I also can’t handle spicy food so I got creative with this recipe. Pretty happy with how it turned out. Enjoy!

Ingredients
• 1 lb ground turkey
• 1 tsp curry powder
• 1 tsp ground basil
• 1 tsp garlic powder
• 1 tsp fresh ginger
• Sea salt to taste
• 4 garlic cloves
• 1 sweet onion
• 1 green bell pepper
• 3 tbsp unsalted butter
• Juice from 1 lime
• 6 tbsp Thai chili paste (I chose the most mild version…feel free to pick your poison (: )
• 1 14 oz can full fat coconut milk
• 1/8 cup green onions, chopped

Directions
1. Heat a large pan on the stovetop, add ground turkey and spices. Cook until turkey is no longer pink. Set aside.
2. In a blender, place onion, garlic, bell pepper and ginger. Pulse until chopped into small pieces. (I use a BlendTec and it’s a slice of heaven on earth.)
3. In the same large pan, melt the butter and saute the onion/garlic/pepper/ginger mixture until onions are translucent, about 5 – 6 minutes.
4. Add curry paste, lime juice and coconut milk. Reduce heat and simmer for 10 – 12 minutes or until the sauce begins to thicken.
5. Add ground turkey and stir until turkey is completely mixed into the sauce.
6. Cook for another 5 minutes, top with fresh green onion and serve immediately over rice or quinoa.

Tomato Basil Chicken With Garlic Butter Sauce

Tomato Basil Chicken With Garlic Butter Sauce

Garlic…basil…butter…it’s hard to go wrong with these three ingredients. (: Enjoy!

Ingredients
• 1 lb chicken breast
• 4 tbsp butter
• 1 cup tomato sauce (This if my favorite brand – no sugar added!)
• 4 garlic cloves, minced
• Sea salt

Directions
1. Melt butter on stovetop, then add garlic. Saute for 4 – 5 minutes until garlic is fragrant and golden brown.
2. Add chicken, season with sea salt and cook for several minutes on both sides. Make sure the chicken is cooked thoroughly through the middle. No pink on the inside!
3. Cover chicken with tomato sauce and cook for 4 – 5 additional minutes.
4. Remove from heat, top with fresh basil and serve immediately!

What is your favorite chicken recipe?

Beet Cauliflower Rice

Beet_Cauliflower_Rice
Here’s a variation on regular cauliflower rice. Delicious and a beautiful color to boot. Enjoy!

Ingredients
• 1 small cauliflower
• 1/2 cup beets, cooked & chopped into small pieces
• 2 tbsp Kerrygold butter
• 3 tbsp nutrition yeast
• 1/2 yellow onion, chopped
• 1/2 cup bone broth
• sea salt to taste

Directions
1. Chop cauliflower head into small pieces, wash, rinse and pulse in blender until cauliflower is similar in size to pieces of rice.
2. Heat butter on stovetop in a large pan. Add onion and saute until fragrant and translucent, about 3 – 4 minutes.
3. Add cauliflower rice, bone broth and nutrition yeast. Cook on low for about 5 minutes or until bone broth is absorbed.
4. Fold beets into cauliflower mixture and cook for another 3 – 4 minutes.
5. Season with sea salt and serve warm.

What’s your favorite cauliflower rice variation?

Savory Sausage Breakfast

savory_breakfast

Squash and sausage are two of my favorite breakfast foods and this is an incredibly easy savory breakfast! I usually make enough for the entire week and warm up via stovetop each morning. Enjoy!

Ingredients
• 2 tbsp butter
• 1 delicata squash
• 1 package sausage (This is one great sausage option. Basically, try to pick one sans sugar, hormones, antibiotics, etc.)
• Sea salt to taste

Directions
1. Melt butter in a saucepan. While butter is melting, chop squash in half, scoop out the seeds, then cut the squash into bite-sized pieces.
2. Add squash to pan and saute for about 10 minutes.
3. White the squash is sauteing, cut the sausage into bite sized pieces and add to the pan.
4. Cook for another 10 minutes, season with sea salt and serve immediately!

Empanada Bowl

empanada_bowl

I was really hoping to use yuca in this recipe, but after two stores and no luck, I defaulted to sweet potatoes. Luckily, this dish still turned out to taste amazing. Enjoy!

Ingredients
• 3 sweet potatoes, peeled
• 1 tbsp avocado oil
• 1 tbsp butter
• 1 lb grass-fed ground beef
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled & chopped
• 1 tbsp garlic powder
• 1 tbsp sea salt
• 1/3 tbsp cumin
• 1/3 tbsp cinnamon
• 1/4 tbsp chili powder

Directions
1. Boil sweet potatoes for about 20 minutes or until easily pierced with a fork.
2. While sweet potatoes are boiling, heat the avocado oil and butter in a large pan, then saute the carrots and onion for about 7 – 10 minutes. Make sure the onions don’t burn!
3. Add the ground beef to the carrot/onion mixture and cook until meat is no longer pink. While the meat is cooking, add in all the spices.
4. Once the sweet potatoes are done (fork test!), drain potatoes, chop into bite-sized pieces and mix gently into carrot/onion/beef pan.
5. Serve immediately & enjoy!

Burger Quest: Down House

DownHouse_burger

Y’all. The #KKburgerquest is back! Burger #54. Leave it to Texas to have one of the best burgers I’ve had to date. This burger was from Down House in Houston, Texas.

Melt in your mouth grass-fed beef, perfect burger:bun ratio, delicious flavorful toppings, perfectly seasoned fries and my absolute favorite part, the mustard seed/ball things.

Here’s my official review:

Meat: 9/10
Melt in your mouth grass-fed beef that was perfectly seasoned – just enough but not too much.

Bun: 9/10
Excellent challah bun. Not too big, not too small and very fresh.

Burger:bun ratio: 9/10
The burger and bun were about the same width which makes for a nearly perfect burger:bun ratio.

Toppings: 9/10
Cabot cheddar, heirloom tomatoes, butter lettuce, aioli. All tasted amazingly flavorful and fresh. Perfect proportions.

Condiments: 9/10
I LOVED the mustard!!!! It wasn’t the regular smooth mustard you find on most burgers, but instead, mustard seeds, those little multi-colored mustard balls that have the most amazing flavor. Yep. This in itself is a burger game-changer.

Logistics: 9/10
This was a pretty logistically sound burger. I was able to cut it in half without the entire thing falling apart and it held together through the last bite.

Fries: 9/10
Excellent fries. Not too skinny, not too fat. Seasoned perfectly. Just the right amount of crispiness.

Total score: 63/70