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!

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!

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.

Brussels Sprouts Salad With Creamy Avocado Sauce

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Ingredients
• 1 lb brussels sprouts, ends chopped off and halved
• 1/2 lb ground beef (grass-fed)
• 3 garlic cloves, minced
• 1 white onion, diced
• 2 tbsp olive oil
• sea salt to taste
• 1 cup creamy avocado sauce

Directions
1. Heat olive oil in a sauce pan over medium-high heat. Add garlic and sauté for 3 – 5 minutes, then add onion for another 3 – 5 minutes until translucent and fragrant.
2. Add ground beef to onion/garlic pan and cook until meat is no longer pink, about 10 minutes.
3. Add in brussels sprouts and stir to combine, sauteing for another 4 – 5 minutes.
4. While mixture is sauteing, make the creamy avocado sauce.
5. Season with sea salt and spoon brussels sprouts mixture into bowl, topping with creamy avocado sauce. Serve immediately and enjoy!

Garlic Ginger Teriyaki Chicken

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Wasn’t sure how this would turn out but safe to say, this is one of my new favorite recipes. This chicken is the real deal. (: Enjoy!

Ingredients – Chicken
• 2 cloves garlic, minced
• 1 tbsp Kerrygold butter
• 1 lb chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• Sauce (see below)
• Sea salt to taste
• Sesame seeds
• Lemon juice (optional)

Ingredients – Sauce
• 1/3 cup coconut aminos
• 3 cloves garlic, minced
• 2 tbsp honey
• 2 tbsp arrowroot powder
• 3 tbsp ginger, minced
• 2 tbsp rice wine vinegar
• 1 tsp avocado oil

Directions
1. In a large sauce pan, heat butter and saute garlic until fragrant, about 3 – 5 minutes.
2. Season the chicken with a little sea salt, then add the chicken to the garlic pan and saute until the chicken is thoroughly cooked.
3. While the chicken is cooking, prepare the sauce by simply whisking all the ingredients until blended.
4. Once the chicken is cooked, pour the teriyaki sauce into the pan and mix to coat the chicken evenly.
5. Continue cooking until the sauce thickens.
6. Remove from heat, top with sesame seeds and serve immediately. I served with a side of broccoli and quinoa. Flavor broccoli with lemon juice and sea salt if you so desire. (:

Easy Sunflower Seed Pesto

nut_free_pesto

Pair this with spaghetti squash for an amazing meal. Enjoy!

Ingredients
• 1/3 cup sunflower seeds
• 2 cups basil, packed
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 2 tbsp fresh-squeezed lemon juice
• 1 tsp sea salt

Directions
1. Place sunflower seeds, basil and garlic in a blender and pulse until everything is chopped well.
2. Add the olive oil, lemon juice and sea salt and pulse once again until well blended.
3. Enjoy immediately or refrigerate!

Chicken Cauliflower Casserole

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Ingredients
• 1 sweet onion, chopped
• 1/8 cup Kerrygold butter (unsalted)
• 1 lb ground chicken (or your meat of choice)
• 1 head of cauliflower, chopped
• 1 bunch broccolini, chopped
• 2 cups quinoa
• 2 cups bone broth
• 1 can coconut milk, full fat
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• sea salt to taste

Directions
1. Pre-heat oven to 350°F.
2. Melt butter in a pan and sauté onions until fragrant and translucent, about 10 minutes.
3. In the same pan, add the ground chicken and cook until golden brown.
4. While the chicken is cooking, put the cauliflower and broccolini in a steamer and cook for about 20 minutes.
5. Also while the chicken is cooking, begin prepping the quinoa: boil 2 cups of bone broth with 2 cups of quinoa and cook until quinoa absorbs all of the broth.
6. Combine chicken/onion mixture, veggies, quinoa, coconut milk and spices into casserole dish and bake in oven for about 30-35 minutes or until the top of the casserole is golden brown.
7. Serve immediately and enjoy!

Barbacoa Taco Bowl With Cauliflower Rice

Barbacoa Taco Bowls With Cauliflower Rice

I was craving tacos and have been wanting to try a recipe involving cauliflower rice for some time now, so this recipe felt like the perfect storm. Turned out to be delicious too, I’m already excited to inhale the leftovers. (:

Ingredients – meat
• 1 lb beef shoulder roast (grass-fed!)
• 1/2 sweet onion, chopped
• juice from 2 limes
• 1/4 cup tomato paste
• 5 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 1 teaspoon oregano
• 1/3 teaspoon ground cloves
• 1 cup bone broth

Ingredients – taco bowl
• chopped lettuce
• cilantro
• lime juice
• green onion
• black olives
• tomato, diced
cauliflower rice

Directions
1. Pre-heat oven to 300°F.
2. Combine onion, lime juice, tomato paste, garlic, apple cider vinegar, cumin, sea salt, oregano and cloves in a blender, blend until creamy.
3. Put beef, creamy mixture and bone broth into a 9 x 9 baking dish. Bake for about 2 1/2 hours or until meat thermometer reads around 160°F.
4. Remove beef and cut into bite-sized pieces.
5. Serve over a bed of your favorite taco ingredients! I opted for lettuce, cilantro, lime juice, green onions, black olives, tomatoes and cauliflower rice.

Veggie Medley

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I made this recipe for lunch last week and even after day five of the same thing, is was still quite tasty!

I must admit, this is one of the easier recipes. It basically entails: buying a bunch of veggies, chopping a bunch of veggies, sautéing a bunch of veggies, seasoning a bunch of veggies and consuming a bunch of veggies. Yep. That’s basically it.

Ingredients
• 1 bunch rainbow chard
• 1/2 lb package sausage
• 1 sweet onion, chopped
• 5 garlic cloves, minced
• 3 sweet potatoes
• 1/4 cup Kerrygold butter
• spices (I used garlic powder, sea salt, onion powder & cinnamon)

Directions
1. Chop all the ingredients into bite-sized pieces.
2. Begin melting 1/2 the butter in a sauce pan. First add garlic until it becomes fragrant, then add onion, cooking until it begins to appear transparent.
3. Add in the sausage, cook until done. Set aside in large tupperware.
4. In the same saucepan, add a little butter and cook sweet potatoes until done, about 30 minutes. Add to large tupperware.
5. In the same sauce pan, add a little butter and sauté the chard, about 10 minutes. After chard is done, add all the ingredients back in and sauté for about 10 more minutes.
6. Season to taste and serve immediately! Or do what I did and eat it for the next 5 days straight.

Enjoy!