Saturday, November 22, 2014

[easy] Paleo: Italian Turkey-Stuffed Peppers | Roasted Carrots & Red Onions

So fun, simple and a blast for the whole family! (our toddler crushed a majority of one!)



Italian Turkey-Stuffed Peppers
Roasted Carrots and Red Onions
Recipe selected from the eMeals Paleo Family Plan.


Italian Turkey-Stuffed Peppers

Serves 4-6

Ingredients

  • 1 lb lean ground turkey
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup almond flour
  • ¼ cup tomato paste
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt, ½ teaspoon pepper
  • 6 large bell peppers (any color)

Instructions

  1. Preheat oven to 350°F.
  2. Brown turkey, onion and garlic in a large nonstick skillet over medium-high heat 5 minutes or until turkey is done.
  3. Transfer to a bowl; mix in almond flour, tomato paste, seasoning, salt and pepper.
  4. Cut tops off peppers; discard seeds and membranes.
  5. Stuff turkey mixture into peppers, and place in a baking dish.
  6. Bake 30 minutes or until peppers are tender.

Roasted Carrots and Red Onions

Serves 4-6

Ingredients

  • 2 lb carrots, peeled and cut into ½-inch pieces
  • 2 red onions, thinly sliced
  • 3 tablespoons coconut oil, melted
  • ½ teaspoon garlic salt
  • ½ teaspoon lemon pepper seasoning

Instructions

  1. Preheat oven to 350°F.
  2. Combine carrots, onion, oil, garlic salt and lemon pepper in a bowl; toss to coat.
  3. Place on a large rimmed baking sheet.
  4. Bake 35 minutes or until tender and golden brown, stirring occasionally.

Time

Clock
15mPrep
35mCook
50mTotal



Thursday, November 20, 2014

PSA For Your Heartburn

Our health is everything, yet most likely the one thing we take for granted. Please this holiday season think of your health especially if you're suffering from any thing no matter now "minor or annoying" those minor or annoying things like indigestion can turn into something major. If you feel you need to be seen by a Gastronenterologist it's best to start with your primary doctor, tell them what you're experiencing and go from there.
And yes of COURSE make positive, healthy, life long changes to your  life like: eating smart and moving more. Eat smaller meals, take smaller bites and CHEW YOUR FOOD.

*I am not a doctor, just a concerned and scared daughter hoping I can help others out there.
** also sorry I'm type yelling, I'm just passionate.






Some basic information from www.ecaware.org:

Cancer of the esophagus can start anywhere along the length of the esophagus.  Each develops in a different kind of cell.
  • Squamous cell carcinoma: the most common type of esophageal cancer worldwide. South Central Asia’s “esophageal cancer belt” region is reported as having some of the highest rates of esophageal squamous cell carcinoma worldwide, affecting both males and females at similar rates. Squamous cell carcinoma starts in the squamous cells that line the esophagus. These cancers are usually found in the upper and middle part of the esophagus. Normally these cancers are caused by heavy alcohol consumption and smoking, but there have been other documented risk factors as well.

  • Adenocarcinoma: the most common type in the United States and in Western Europe. Esophageal adenocarcinoma is one of the fastest increasing of all cancers in the United States.  Adenocarcinoma starts in the glandular cells in the lower part of the esophagus and may occur at or near the junction of the esophagus and the stomach, known as the gastroesophageal (GE) – junction. Normally these cancers are caused by Acid Reflux and are linked to obesity.

More to come, I am not done expressing how important it is to take it seriously. 

Friday, October 17, 2014

Kahlua praline cake

As promised, here is my long-time friend, Diann's cake recipe. I can't even begin to explain how decadent, rich and addicting this cake is! I've not made this cake before, but after reading over the recipe it  seems so doable! So go! Make it! Enjoy it! And save some for me. * wink * 

From our humble Clifty Cookbook- 




Diann Polston's:  Kahlua Praline and Cream Cake 

for cake: 
1 box white cake mix
3 eggs
1 C. kahlua
1/2 C. Oil
for pralines: 
1 C. Butter
1 C. Brown Sugar  
1 1/2 C. Chopped Pecans
for frosting: 
1 (3-4 oz) instant vanilla pudding
1 1/2  C. Milk
8 oz. Philadelphia brand cream cheese   
12 oz cool whip 

Combine Kahlua, cake mix, oil and eggs in large mixing bowl. Beat two minutes. Pour into 13X9 cake pan that's been sprayed with cooking oil.  Bake according to cake mix package, do not over bake. 
To make pralines: combine butter, and brown sugar; heat until boiling. boil for two minutes, stirring constantly. Pour into pecans, remove from heat. Pour over cake. Allow to cool completely. 
To make Frosting:  combine pudding mix, cream cheese, milk and cool whip. beat until well mixed and very thick. Spread onto cooled cake and refrigerate. 

Wednesday, October 8, 2014

feelin' fine at twenty-nine

So, I celebrated my Birthday about a month ago now, haha. It was such a nice time. I really, really, really felt the love. It reminds me daily to count my blessings instead of my stresses for sure.

I had not one, not two, not three, not four but FIVE different celebrations that week!
My insanely awesome co-workers mad me a Kahlua praline cake (it is amazeballs, I'll share the recipe soon) and bought me some much needed goods for my kitchen at home.
James took me out on a lovely date night, only to follow up with my great friend having her baby that night! (yay sweet little birthday buddy!) and my folks took me out to Doe's, my cousins and SIL threw me a flipping surprise party!! (mind exploded!!!!) and we finished up the weekend with a lovely lunch at my SIL's house with a cake made by the best niece ever.
Lucky, lucky, lucky I tell ya. I'd been kind of down and out, letting my mind eat away at me, but not any more. I can't even begin to tell you all how much I needed a little spark like this.

little man got a hold of the cake first... (jaime)

birthday brigade
i died.

headed out to party! <3 br="">

My new pumpkin from my cousins!

yum yum yum *boom* seriously, you gotta try this cake!

Other than mama, this is the best thing anyone's ever called me.
Oaklea Rose is HERE!!!!!!!!

A couple bday gifts- 




Saturday, September 13, 2014

Paleo | Roasted Chicken with Peaches and Rosemary

Paleo food for friends:  I took this to a little Labor Day get together a few weeks ago and received a lot of compliments on it. Also it cooks beautifully in a dutch oven if you have one. If I cook this again I'll do chicken breasts instead of quarters. It made quite a lot, perfect for having people over!
*Enjoy
(of course the picture doesn't do it justice, you're just going to have to trust me)




Roasted Chicken with Peaches and Rosemary
Sautéed Onion and Squash
Recipe selected from the eMeals Paleo Family Plan.


Roasted Chicken with Peaches and Rosemary

Serves 4-6

Ingredients

  • 6 skinless, bone-in chicken quarters
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • 3 tablespoons coconut oil
  • 4 peaches, peeled, pitted and cut into wedges
  • 2 red onions, cut into wedges
  • 1 bunch fresh rosemary

Instructions

  1. Preheat oven to 425°F.
  2. Sprinkle chicken with salt and pepper.
  3. Heat oil in a large skillet; brown chicken, in batches, 3 to 4 minutes per side.
  4. Transfer chicken to a roasting pan; surround chicken with peaches, onions and rosemary sprigs.
  5. Bake 25 to 30 minutes or until chicken is done.

Sautéed Onion and Squash

Serves 4-6

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion, sliced
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons fresh lemon juice

Instructions

  1. Heat oil in a large skillet over medium-high heat; add onion, zucchini, yellow squash, salt and pepper.
  2. Sauté 10 to 12 minutes or until tender, stirring occasionally.
  3. Remove from heat, and stir in lemon juice.

Time

Clock
15mPrep
30mCook
45mTotal


Friday, September 12, 2014

Paleo | Walnut-Crusted Turkey Cutlets Balsamic-Roasted Broccoli andCauliflower



Let's face it, sometimes food is not picture perfect. Moreover sometimes the picture taker forgets to take pictures / didn't think it'd look pretty in a picture anyways. 

 

However, I can't even tell you all how yummy this dish was!!! If you're searching for some tasty, yet not complicated paleo that makes everyone happy, give this a whirl! I swear our toddler ate an adult portion of the vegetables. 
* side note: if it's hard for you to find turkey cutlets, like it is for me consider a turkey burger or pork chop. 

Walnut-Crusted Turkey CutletsBalsamic-Roasted Broccoli and Cauliflower


Recipe selected from the eMeals Paleo Family Plan.


Walnut-Crusted Turkey Cutlets

Serves 4-6

Ingredients

  • ⅔ cup coconut milk
  • ¾ cup finely chopped walnuts
  • ⅓ cup almond flour
  • 1 tablespoon Montreal chicken seasoning
  • ½ teaspoon garlic salt
  • 12 (3-oz) turkey cutlets (about 2¼ lb)

Instructions

  1. Preheat oven to 350°F.
  2. Pour coconut milk in a shallow container.
  3. Combine walnuts, almond flour, seasoning and garlic salt in a shallow dish.
  4. Dip turkey cutlets in coconut milk, and then coat with walnut mixture.
  5. Place cutlets on a rimmed baking sheet.
  6. Bake 20 minutes or until cutlets are done.

Balsamic-Roasted Broccoli and Cauliflower

Serves 4-6

Ingredients

  • 1 (12-oz) bag broccoli florets
  • 1 (12-oz) bag cauliflower florets
  • 3 tablespoons coconut oil, melted
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon lemon pepper seasoning
  • 2 tablespoons balsamic vinegar

Instructions

  1. Preheat oven to 350°F.
  2. Combine broccoli, cauliflower, oil, garlic, salt, and lemon pepper; place on an oiled large rimmed baking sheet.
  3. Roast 20 to 25 minutes or until lightly browned and tender; drizzle with vinegar just before serving.

Time

Clock
15mPrep
25mCook
40mTotal

Wednesday, August 27, 2014

A Family Vacation

Our Jech Family Staycation-
We had such a wonderful time at Bull Shoals this July! We vacationed with our Jech family and enjoyed the lake life for a few days. 






















Friday, August 8, 2014

Enter: Year Two

I can't believe we have a bonafide two year old on our hands now!
He turned two like three weeks ago now, but I'm just now finding/taking the time to post, we also went on a vacation over a month ago that I'd like to share as well. The two year old man cub is sleeping now as I type. My home computer hasn't been online in so long I think it's still trying to recover from the shock. Lets just say, my browser is rather "vintage".
Here's some pics and captions that sum up the week/weekend that was Truman's Bday!


Daddy making fun of me for not replacing his wedding band in over a year.  "lets take a ring picture, oh wait!"

 I can't take credit for this shot, I'm pulling Tru and James is snappin'.

Work Party! The girls were so sweet and got him a picnic table, just his size. 

Cake Uno

A legit haircut, not a butcher job done by his mom. You're welcome kiddo. 

cakes two and three, that back one was the bombbbbbb.



Birthday Swag, and handmade Anne and Andy's by my moms sweet neighbor. 

Day one of swim lessons! 

Thursday, July 24, 2014

Grilled Mojo Chicken Breasts

Latest Paleo Yums from our place! EMeals Paleo Plan is proving to be as easy as all the other menus we've had! 
Hope you enjoy --- 


Grilled Mojo Chicken Breasts

Serves 4-6

Ingredients

  • Juice and rind of 2 oranges
  • 2 tablespoons chopped chipotle peppers in adobo sauce (from 7-oz can)
  • 6 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 1½ teaspoons salt
  • 6 bone-in chicken breasts

Instructions

  1. Whisk together orange juice, orange rind, peppers, garlic, thyme and salt in a large bowl.
  2. Add chicken; toss to coat.
  3. Cover and refrigerate 1 hour.
  4. Preheat grill or grill pan to medium-high heat.
  5. Remove chicken from marinade.
  6. Add chicken to grill rack rubbed with oil.
  7. Grill 20 to 25 minutes, turning occasionally, or until juices run clear and thermometer reads 165°F.
  8. Let stand 10 minutes before serving.

Sautéed Kale with Tomatoes

Serves 4-6

Ingredients

  • 1 (1-lb) bag chopped kale
  • 2 tablespoons coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium heirloom tomatoes, chopped
  • 1 tablespoon red wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon lemon pepper

Instructions

  1. Cook kale in boiling water to cover 7 minutes or until kale wilts; drain well.
  2. Heat oil in a large skillet over medium-high heat; add onion and garlic; cook 4 minutes or until onion is tender.
  3. Add kale, tomatoes, vinegar, salt and lemon pepper; cook 5 minutes or until kale is tender.
  4. Serve with chicken.

Time

Clock
15mPrep
20mCook
35mTotal