Shrimp Sausage Skillet With Homemade Pesto

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So tasty and the whole thing took 30 mins from start to finish. Enjoy!!

Ingredients
• 1 lb shrimp
• 1 package pork sausage
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 bok choy bundle, chopped
Avocado oil
• Quinoa (~ 2 cups)

Ingredients – Pesto
• 1/2 cup walnuts
• 2 cups fresh basil
• lemon juice from 1/2 a lemon
• 1/2 cup olive oil
• sea salt to taste

Directions
1. Cook shrimp & chopped sausage on stovetop, set aside.
2. Chop 1/2 onion, 1 bell pepper, 1 zucchini & 1 bok choy bundle & sauté in @chosenfoods avocado oil for about 10 mins.
3. Meanwhile, blend 1/2 cup walnuts, 2 cups fresh basil, lemon juice from 1/2 a lemon, 1/2 cup olive oil & pinch of sea salt until combined.
4. Add all ingredients to 1 large pan, add some quinoa, mix & serve immediately!

Burger Quest: The Tannery

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Burger #68 on the #KKburgerquest was at The Tannery in Portland, OR! Here’s my review:

Meat: 9/10
Grass-fed beef, amazing moist texture, yet not too drippy. Delicious flavor.

Bun: 7/10
I wasn’t totally crazy about the bun – it didn’t taste as fresh as I would have liked and fell apart easily.

Burger:bun ratio: 7/10
This was a little off – at first sight, it looks pretty even, but the meat was a solid patty and the bun fell apart pretty easily which made the ratio a little off. I wouldn’t change anything about the meat, I would replace the bun with a sturdier, breadier bun. (:

Toppings: 9/10
Delicious. Goat milk cheddar, sweet onion compound, bacon, lettuce and a little dill pickle to top it off. Loved the toppings!

Condiments: 8/10
Special sauce and ketchup that didn’t taste too sugary.

Logistics: 7/10
This is where this burger takes a hit! This was very much a vertical burger and while the stature made for a great presentation, it was pretty difficult to eat without making a giant mess.

Fries: 10/10
I loved the fries! Not too mushy, not too crispy, not too salty, not too bland, not too big, not too small. They were delicious!

Total: 57/70

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

Savory Cabbage Sausage Breakfast

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After a solid week of sweet potatoes and bacon for breakfast, I needed to switch it up. This started out as breakfast, but also wound up being lunches for the week as well. (: Enjoy!

Ingredients
• 1/2 cup sorghum
• 1 1/2 cup bone broth
• 2 tbsp ghee
Avocado oil
• 1/2 yellow onion, chopped
• 1/2 head green cabbage, chopped
• 2 sausage links, cut into bite size pieces
• 3/4 cup sauerkraut
• 1/2 cup hemp hearts
• Sea salt to taste

Directions
1. Rinse sorghum thoroughly.
2. Combine sorghum, bone broth, ghee & sea salt in a medium pot and bring to a boil. Reduce heat, cover and let simmer until sorghum is tender, about 45 minutes.
3. In a large pan, heat avocado oil, then add onion, cooking until translucent and fragrant.
4. To the large pan, add the cabbage and cook for another 10 minutes.
5. Set cabbage/onion aside and cook sausage in large pan until thoroughly cooked.
6. On a large plate, combine cabbage/onion & sausage, then top with sauerkraut, hemp hearts and sea salt.
7. Enjoy immediately!

Burger Quest: Golden Valley Brewery

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This week, the burger quest headed west to Golden Valley Ranch Brewery. I feel safe saying this is one of the best burgers I have had to-date in Portland. Here’s my review!

Meat: 9/10
Melt in your mouth meat. Incredibly moist. Flavorful. YUM. Their beef comes from their own ranch which is amazing and perhaps why it is so tasty. The cattle is grain and grass fed – the only thing I would love is for the cattle to be 100% grass fed but otherwise, this was some of the best, tastiest, freshest, most flavorful burger patties I’ve had in a long time. 

Bun: 8/10
The bun was fine – a pretty standard run-of-the-mill hamburger bun.

Burger:bun ratio: 8/10
Because the burger was so large and juicy, it overpowered the bun every so slightly, but I’m certainly not complaining. The Kaiser roll bun was tasty, made locally from Portland French Bakery

Toppings: 9/10
On their ranch, GVB has an organic garden from which they source the majority of their vegetables. Amazing. Plus, the burger came with a very tasty dill pickle which makes me particularly happy. Also. Tillamook cheese, the world’s best cheese. Also. The dijonaise sauce was delightful. 

Condiments: 10/10
What can I say? They have the world’s best condiments, Portlandia ketchup & mustard. This is my favorite brand of ketchup and  mustard, so I was a happy camper. (:

Logistics: 8/10
Bc the patty was so large and juicy, it was a little bit of a logistical challenge, but a challenge I will take on any day of the week.

Fries: 8/10
The fries were thick cut steak fries. Not too salty, not too mushy. They were great, especially with that amazing Portlandia ketchup!

Total score: 60/70

Want more? Here are all the burgers from my quest and here are all the reviews!

Burger Quest: The Venetian

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Stop #66 on the KK burger quest! (:

Meat: 7/10
The meat was ok. The menu didn’t say anything about it being grass-fed and for me, grass-fed always has a much better flavor. It was on the dry side – in general, the meat just lacked general flavor.

Bun: 7/10
The bun was fine – a pretty standard run-of-the-mill hamburger bun.

Burger:bun ratio: 8/10
A decent ratio, neither burger nor bun overpowered the other.

Toppings: 7/10
Typical toppings – lettuce, tomato, onion, pickles, etc. The menu said nothing about local / organic items and I do prefer these as they have much more flavor / nutrients.

Condiments: 6/10
Standard toppings but not organic / sugar-free, etc.

Logistics: 6/10
There was a GIANT piece of iceberg lettuce on the burger which made it a little challenging to eat.

Fries: 5/10
There were no fries!!! The burger can with a salad and chips. I need fries!

Total score: 46/70

Thai Turkey Meatballs w Coconut Curry Sauce

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Ingredients
• 1 lb ground turkey
• 1 zucchini, finely grated
• 1/2 yellow onion, chopped
• 4 garlic cloves, minced
• 1/8 cup cilantro, chopped
• juice of 1 lime
• 1 tbsp cumin
• 1 tbsp garlic powder
• 4 tbsp collagen powder
• 1 tbsp sea salt to taste
• 4 tbsp red chili paste
• 1 can full fat coconut milk
• 1 cup bone broth
• 2 tbsp butter or ghee
• 1/2 cup green onions chopped

Directions
1. In a large bowl, mix together the turkey, zucchini, onion, garlic, cilantro, lime juice cumin, garlic powder, collagen and sea salt until well blended.
2. Form meatballs into 1 1/2 inch balls and set aside
3. In a large pan, heat chili paste, coconut milk, bone broth and butter/ghee over medium high heat.
4. Add meatballs to pan and simmer until meat is thoroughly cooked, about 25 minutes. With about 5 minutes left, add in the green onions.
5. Serve hot over rice, quinoa, sorghum, spaghetti squash, cauliflower rice, etc.

Enjoy!

Zucchini Soup

Inspired by a zucchini soup recipe shared from my friend, Amy. I wasn’t sure how I was going to feel about zucchini in soup form…turns out I feel great about it. This soup was the bomb!

Enjoy!

zucchini_soup

Ingredients
• 2 tbsp unsalted Kerrygold butter
• 2 tbsp avocado oil
• 1 medium sweet onion, chopped
• 4 garlic cloves, minced
• 5 medium zucchinis, chopped
• 1 cup bone broth
• 1 tbsp sea salt
• 1/4 cup collagen
• 1/8 cup hemp hearts

Directions
1. In a saucepan on medium heat, combine the butter and avocado oil. Once the butter begins to melt, stir in onion and garlic, mixing occasionally, until translucent and fragrant.
2. Add in the zucchini and cook for another 10 or so minutes. Then add the bone broth, sea salt & collagen, letting simmer for an additional 10 minutes.
3. Transfer everything into a blender and blend until smooth and creamy. I use a Blendtec and it makes the most dreamy soup known to man. (:
4. Immediately transfer to a soup bowl, top with hemp hearts and enjoy!

Blueberry Coconut Bars

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What can I say, I was craving something sweet and anything involving coconut and/or blueberry sounded like a great option. Turns out, it was. Enjoy!

Ingredients
• 2 eggs
• 2 tbsp butter (melted/at room temp.)
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted/at room temp.)
• 1 tbsp vanilla extract
• 1 cup unsweetened coconut flakes
• 1 cup rolled oats
• 3 tbsp collagen
• 2 tbsp coconut flour
• 3/4 cup blueberries

Directions
1. Preheat the oven to 350°F.
2. Lightly grease 9″ x 9″ pan with coconut oil spray and/or butter.
3. In a large bowl, beat eggs, then add butter, maple syrup, coconut oil & vanilla extract.
4. Once the wet ingredients are thoroughly mixed, stir in coconut flakes, oats, collagen & coconut flour, then gently fold in the blueberries.
5. Evenly distribute in pan and bake for about 35 minutes, or until top becomes golden brown.
6. Allow to cool, cut into squares and enjoy!

Burger Quest: Bethany Public House

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Today, the Burger Quest took on the ‘burbs at Bethany Public House. Here’s the review!

Meat: 7/10
The meat was ok. The menu didn’t say anything about it being grass-fed. Grass-fed been always earns an extra point in my book. The meat was cooked medium rare and had the right amount of moistness. Personally, I could have been happy with a patty half the size; it was just a TON of meat.

Bun: 7/10
The bun was ok but I usually like the bun a little toasted and super fresh-tasting. This but wasn’t bad by any means, but nothing special either.

Burger:bun ratio: 8/10
I think this is one of the rare occasions the patty might even overpower the bun! There was just so much meat…

Toppings: 7/10
Typical toppings – roma tomatoes, sliced red onions, lettuce, pickles. They were fine – nothing to write home about necessarily, but not terrible either. The menu didn’t say anything about them being local/organic, I would be curious to know.

Condiments: 6/10
The condiments they had were the standard types of condiments with various added ingredients like sugars and additives I’m not crazy about. ): I’m all about the real ingredient, no sugar added types of condiments!

Logistics: 6/10
Although this was a beautiful burger at first glance, it was also a messy, messy burger. I blame the sheer volume of burger, just too much of a good thing, started falling apart within the first bite, EEK.

Fries: 8/10
Larger steak fries that weren’t overly seasoned! You could also substitute sweet potato friends which is always a win in my book.

Total score: 49/70

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

Garden Fresh Bowl With Ground Beef

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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

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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

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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

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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

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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

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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.