This was really lovely and filling! The recipe is for four servings, so you will definitely have leftovers for lunch or dinner, which I love! Less work for me :) The hardest part of this recipe is trying to soft-boil an egg at 8,000 ft altitude. Since I moved to the mountains, it's been a learning experience with cooking and baking. I'd give this attempt a 6 out of 10. Bonus! I was able to use basil from my garden that I replanted after receiving it from my GoFarm Coop share from a few weeks ago. I will also say all the produce I used in Maria Emmerich's recipes is organic, all the meat I use is grass-fed, hormone-free, antibiotic-free, nitrate-free, and my eggs come from local, pasture-raised chickens from my co-op. Very important if you are living with an autoimmune disease. Hell, it's very important no matter what! Enjoy! MACROS: Calories 380 Fat 34g Protein 12g Carbs 7g Fiber 3 g
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Forgive the messy photo! I was drooling so much making this, that I almost forgot to take a photo after I dove in :)
Ingredients 4 large zucchini, spiralized 1 Tbsp organic, cold-pressed olive oil Avocado Pesto Sauce: 2 ripe organic avocados 1 cup fresh organic basil leaves 3 cloves garlic ¼ cup pine nuts 2 Tbsp organic lemon juice ½ tsp. sea salt 3 Tbsp organic, cold-pressed olive oil Cracked black pepper, to taste Directions: 1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. I add a little bit of salt to draw out even more water. 2. In a food processor or blender, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then while the blender is still going, add olive oil in a slow stream until emulsified and creamy. 3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender. 4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan if you aren't dairy-free, serve, and enjoy! Ingredients
For the Carnitas 1-2 lb organic, hormone-free pork shoulder 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 4-5 whole cloves 3-4 bay leaves 2 teaspoons salt, or more, to taste 1 teaspoon ground black pepper 4 cloves garlic, peeled and smashed 1 onion, quartered 1 organic orange, juiced 1 organic lime, juiced 1 cup organic chicken broth (I like to make my own!) For the Avocado Crema: 3 ripe avocados 2 cloves garlic Juice of 1 lime ½ cup coconut cream (the thick stuff that rises to the top of coconut milk) 2 tbsp avocado or coconut oil sea salt to taste Directions for cooking the carnitas: 1. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides. 2. Cut and juice both the lime and orange over the pork shoulder and place cut, juiced halves in the crock pot with the pork shoulder. 3. Place garlic, chicken broth, onion, bay leaves and cloves into the slow cooker with the pork shoulder. 4. Cover and cook on low heat for 8 hours or high for 4-5 hours. 5. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes. 6. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. Directions for making the avocado crema: 1. Place all the ingredients in a food processor and pulse until smooth. 2. Serve as a dollop on top of the carnitas. I used these coconut and cassava flour tortillas as an alternative to flour tortillas. If you are gluten-free/grain-free, these could be a great option for you. I found that warming them on the stove makes them more pliable and apt to break. So good! Enjoy! Ingredients Zoodles 2 organic zucchinis Organic Cold Pressed Olive Oil Rao's Marinara Sauce AIP Meatballs 1 lb grass-fed, organic, hormone-free ground beef 1 lb organic, hormone-free ground pork 2 tbsp dried parsley 1 tsp garlic powder 1 tsp onion powder 1 tsp sea salt ¾ tsp black pepper For the meatballs, use these steps. 1. Combine all the ingredients in a large bowl, and mix with clean hands to combine. Don't overwork the meat because it'll end up making tougher meatballs. 2. Heat 1/2 tbs olive oil in large skillet. 2. Using a rounded ⅓ cup measure to portion out the meat, gently roll into a ball and place in hot oil. Repeat this with the rest of the mixture. 3. Sear the meatballs for about 2 minutes on each side, then cover and steam for 10-15 minutes until cooked through. This recipe is super easy -- I use a spiralizer to make my zucchini into noodles. Once they are "zoodles" I follow these simple steps. 1. Heat olive oil in a large saute pan on medium-high heat. 2. Add zucchini noodles to hot pan and stir for 3-5 minutes until noodles are tender. 3. Always add your salt after the zoodles are cooked, as adding salt prior to them being fully cooked can cause them to become watery and mushy! 4. Add marina sauce to small saucepan and heat through. 5. Place zoodles in a bowl, add meatballs, and cover with warmed sauce and enjoy! ** If you are able to eat dairy, feel free to sprinkle some parmesan cheese on top. If you are dairy-free like me, I use a sprinkle of almond cheese on top instead. Friday night calls for comfort food. Salisbury steak is on the menu! Super simple and easy to make. You probably already have all the ingredients in your kitchen right now. Now where's my fireplace and quilt?
Ingredients 1/2 onion 1/2 clove garlic 1/2 pound cremini mushrooms 1/2 pound ground beef 1 teaspoon coarse sea salt 2 cups beef stock, or chicken stock 1 tablespoon dried thyme 1 tablespoon bacon fat 3/4 teaspoon arrowroot 1 teaspoon filtered water Diet Type: AIP How To Prepare 1. Finely mince onion. Peel and mince garlic. Finely slice the mushrooms. 2. In a large mixing bowl, add ground beef, half the onion and garlic and stir to combine. Fold in half the sea salt. Mix until well combined. 3. Form the meat mixture into patties and set aside while you prepare the sauce. 4. Bring stock, thyme and remaining salt to boil over a moderately high flame. Continue simmering until reduced by half. Mix the arrowroot powder and filtered water and incorporate into the sauce, then remove from heat and set aside. 5. Melt half the fat in a pan over medium-high heat. Cook the remaining onions until they begin to soften. Add the sliced mushrooms. Remove the onions from the pan and continue sautéing (uncovered) until the mushrooms are soft. Set aside. 6. Melt remaining fat in the skillet and add the salisbury steak patties to the hot fat, searing on both sides until nice and brown on the outside but still pink in the center. 7. Smother the patties with sautéed mushrooms and onions. Top with the sauce. 8. Continue to simmer over a moderately low flame until the steaks are cooked through. 9. Serve hot, topped with the mushroom and onion sauce. Enjoy! I like to say, "The more green on your plate, the healthier you ate!"
I always try to make the biggest portion of any of my meals a veggie, including breakfast. Since my autoimmune diagnosis, I have been eating a lot more varied, savory dishes for breakfast, including the above meal. This meal keeps me full until well into lunch time. Pictured: Sauteed Coconut-Garlicky Kale, Broccoli, Turkey & Cheese Breakfast Frittata, Avocado Ingredients: 8 organic, cage-free eggs 1 small head fresh broccoli, cut into florets 3 oz. organic, hormone-free, nitrate-free turkey (could sub any lean protein here) 1 oz. shredded almond cheese (I use Lisanatti Foods Mozzarella Style Shred Almond Cheese) 1/2 bunch organic kale 1 garlic clove, minced 1 oz. organic avocado 1/2 tbs coconut oil Red pepper flakes, black pepper, sea salt to taste Diet Type: DF, DF + GF, Paleo, AIP How To Prepare 1. Preheat oven to 350F. 2. Chop the broccoli into florets and turkey into strips. 3. Distribute broccoli and turkey evenly on the bottom of a pie or quiche pan. 4. Beat eggs together with filtered water. 5. Gently pour beaten eggs in pan evenly over broccoli and turkey, and bake for 30 minutes or until set. 6. Add the coconut oil and garlic to saute pan and cook on medium-high cook until the kale starts to wilt. Sprinkle with red pepper flakes, salt and pepper to taste. Cook one minute more and serve. 7. Serve the frittata immediately or reheat later in the oven. 8. Cut avocado into quarters, salt and pepper to taste. Enjoy! This soup was amazing! I used the chicken I roasted two nights ago to make stock for Tom Kha Gai soup. Here's what's in it: onion, lemongrass, thyme, bay leaf, lime, ginger, coconut milk, shiitake mushrooms, spinach, scallion, and cilantro. Added some hot sauce and red pepper flakes for heat! Really delicious, nourishing, and warming on a cooooold day here in the mountains. Ingredients1/2 white onion
1 stalk fresh lemongrass 1/2 cup shiitake mushrooms 1/2 inch fresh ginger 1/2 lime 1/2 whole chicken 1 1/2 quarts filtered water 1 bay leaf 1/2 teaspoon dried thyme 1/2 can coconut milk 1 tablespoon fish sauce (I omitted this) 1/2 teaspoon honey (I omitted this as well, as it is not low glycemic) 1 cup spinach 1/2 bunch cilantro, to garnish Diet Type: Traditional, DF, GF, Paleo, Primal, AIP How To Prepare (Orginally written for 4 servings)1. Chop the onion, lemongrass and mushrooms. Peel and chop the ginger. Zest and juice the lime. 2. Clean and rinse chicken. Place in a large stockpot and cover with 3 quarts filtered water. Turn heat to medium high and bring to boil. Add onion, bay leaves and dried thyme. Cook, uncovered, until chicken is tender, about 30 to 40 minutes. In the last 10 minutes of cooking, add lemongrass, ginger, lime zest and juice. 3. Remove chicken from the pot and set aside to cool. Strain stock into a second large pot. Discard solids (lemongrass, ginger, etc.). When chicken is cool, remove meat from bones and rough chop. Bones and cartilage can be reserved for bone broth. 4. Bring stock back to boil, add chicken meat and mushrooms. Reduce heat and simmer 20 minutes. 5. Add coconut milk, fish sauce, honey and spinach. Simmer 3 minutes. Garnish with cilantro. Serve and enjoy! |