Consider the leaf TURNED.: eat real food

Showing posts with label eat real food. Show all posts

Now that Isabelle is in preschool full-time, I have to be more and more creative with packing her snacks and lunch. A few weeks ago, I found some organic ground chicken and thought I would give making chicken nuggets a try! I wanted to make these gluten free, but simple enough to make on a regular basis, if they were a hit with the Little Lady.

Which, they clearly were.

This recipe can easily be scaled down or up depending on your chicken nugget needs. I like making this amount because we can eat once and also store some in the fridge or freezer for later consumption.

Now, let's talk texture. Since these chicken nuggets are baked and not fried, the coating is not super crunchy like fried chicken nuggets from a drive-thru. They are soft, flavorful, a little flaky, and a big hit with both my almost 3 year old and my 32 year old husband.

Try these out and let me know what you think!

GLUTEN FREE BAKED CHICKEN NUGGETS RECIPE

Recipe Ingredients
2 lbs ground chicken
2 tsp Adobo seasoning (Click here for my easy homemade blend)

Coating:
1 1/4 cup almond flour
1 1/4 tsp Adobo seasoning
1/4 cup tapioca flour
2 eggs
1 tbsp water
Olive Oil Cooking Spray (or use a Misto, if you have one)

Recipe Directions
1. Preheat oven to 400 degrees F and lightly oil a baking sheet.
2. In a large bowl, combine the 2 lbs of ground chicken with 2 tsp of Adobo seasoning.
3. Spray some oil on your hands to prevent sticking and start forming the nuggets by rolling the ground chicken into small golf ball sized balls and then flattening to about 1/4 inch thick and placing on a separate plate. Form all chicken nuggets (or at least half the batch) before proceeding to the next steps.
4. Line up 3 small bowls: one bowl with just the tapioca flour, one bowl with the 2 eggs mixed with the tbsp of water, and one bowl with the almond flour and Adobo seasoning combined.
5. Take each chicken nugget and coat first with tapioca flour, then drop into the egg wash, then coat with the seasoned almond flour, and lastly place on the oiled baking sheet.
6. Once all chicken nuggets are prepared, spray the tops of each nugget with the olive oil spray.
7. Bake for a total of 10 minutes, making sure to flip the nuggets at the halfway point.

Enjoy!

XOXO,
SMP

I am always looking for new ways to make a quick meal that is both nutritious and delicious. This Italian Sausage recipe with peppers, onions, and spinach is not only both, but also super easy to pull together any day of the week.

We almost always have the ingredients in stock in our fridge and it always delivers. The spice blend is easy and you probably have everything in your pantry right now.

This dish is full of flavor and delicious on its own or over some cauliflower rice, white rice, or gluten-free pasta tossed in butter. Super kid-friendly, too!

We also like to add a dollop of homemade ranch dressing (I use this recipe), for a richness that really satisfies. If you like your Italian sausage hot, feel free to add a few shakes of crushed red pepper before serving.

Homemade Italian Sausage with Peppers, Onions, and Spinach Recipe

Recipe Ingredients:

1 lb of ground pork (organic and/or pasture-raised)

2 bell peppers, thinly sliced

1 red onion, thinly sliced

1 tbsp avocado oil (or cooking fat of choice)

1/4 cup broth (ideally homemade bone broth)

2 garlic cloves, minced

1 tsp salt + a pinch

1 tsp pepper

1 tsp oregano, dried

1 tsp basil, dried

1 tsp parsley, dried

1/2 tsp fennel seeds

1/4 tsp ground nutmeg

large handful chopped spinach (1-2 cups, loosely packed)

Recipe Directions:

1. Over medium-high heat, heat 1 tbsp of avocado oil in a large skillet or pot.

2. Saute peppers and onions with a pinch of salt for about 5-7 minutes.
3. Add broth to deglaze the pan, scraping up any brown bits, and lower heat to medium.
4. Move peppers and onions to the perimeter, making space in the middle to add the ground pork. Break up pork with a wooden spoon and add the garlic and all of the spices. Stir to combine and cover.
5. Cook for about 10-15 minutes, stirring and re-covering occasionally, until pork is no longer pink.
6. Lower heat to medium-low and add chopped spinach. Stir to combine and cook for an additional 1-2 minutes.
7. Serve and enjoy!

XOXO,

SMP

You want to make these yuca fries. Like now. Fresh yuca (not to be confused with yucca) can be a bit intimidating at first, but this life is all about conquering fears and stepping into the unknown. So, let's get started.

You can find fresh yuca in the produce section of your local supermarket, probably near other vegetables popular in Latino cuisine, like plantains and batatas. They have a dark, waxy skin and should be pretty inexpensive per pound. Be sure to pick yucas that are firm (no squishy parts) and are uniform in shape to help the peeling process.

Once home, unless you have a really good vegetable peeler, it is a little hard to get through that tough, wazy skin. What I have been doing lately is scoring the yuca, diagonally across and all around, and then from the top, peeling the thick layer of skin off. If you follow me on Instagram, I posted a short video on how it works.

https://www.instagram.com/p/BB0CJVJRZeR/?taken-by=considertheleafturned

It's not a perfect process, but once you get it going, it saves a lot of time and effort and you're left with a pretty piece of yuca. You can also buy already peeled yuca in the frozen section (with the other Goya products), but you're going to pay a premium.

Once you have that baby peeled, cut into large chunks, and you're ready to start this recipe for the most delicious, crispy, and perfect yuca fries in all the land.

LIGHT & CRISPY YUCA FRIES RECIPE

Recipe Ingredients

1 large yuca, peeled and chopped into large chunks
water for boiling
sea salt
2 bay leaves
oil, for frying (avocado oil is our preference)
Homemade Adobo for seasoning

Recipe Directions

1. Peel the yuca as described above and cut into large chunks.
2. Put the yuca in a large pot, cover with cold water, add a few pinches of salt and 2 bay leaves, and bring to a boil. Boil for about 30 minutes.
3. Carefully, remove the yuca from the pot and let cool.
4. Again, carefully cut the boiled yuca into fry shapes. Wedge shape works pretty well.
5. Heat a heavy bottomed skillet (like a cast iron) over medium heat, and add a thin layer of avocado oil (or cooking fat of choice).
6. Once the oil is glistening, using tongs, carefully place the yuca fries into the hot oil, working in batches and not overcrowding the pan.
7. Pan fry the yuca until golden brown on both sides, about 2-3 minutes a side.
8. Transfer to a paper towel lined plate and season with a few pinches of Adobo.
9. Enjoy!

Note: If you feel as though this is too labor intensive to do all in one sitting, feel free to complete steps 1-3 during a meal prep session and store in a glass container in the fridge. Once you're ready to make the fries, pull out of the fridge and continue with steps 4-9!

XOXO,
SMP

"Hmm, I could really go for some Balsamic Chicken," I thought to myself one day as I quickly looked through my kitchen to see what ingredients I had on hand. I didn't have what I needed for my Pomegranate Balsamic Chicken but I had enough to hopefully make something delicious. I also only had a pack of bone-in split chicken breasts and drumsticks so I knew my typical method of cooking on the stove top wasn't going to work. Lo and behold, this recipe was born and it was so incredibly delicious. The fresh lime at the end adds a subtle zing that I loved. Isabelle, my almost 2 year old, also couldn't stop asking for more.

BALSAMIC LIME ROASTED CHICKEN

Recipe Ingredients

About 4 lbs of bone-in chicken pieces (I used 2 split breasts and 4 drumsticks)

1/2 cup balsamic vinegar

1/4 cup olive oil

1/4 cup Dijon mustard
3 garlic cloves, minced

1 TSP salt

1 TSP pepper

2 sprigs of fresh rosemary, finely chopped

1 lime, juiced

Chopped fresh basil, to garnish

Recipe Directions

Preheat oven to 400 degrees F.
Prepare marinade by whisking together the balsamic vinegar, olive oil, Dijon mustard, garlic, salt, pepper, and rosemary.
In a large baking dish or roasting pan, add your chicken pieces. Pour marinade over chicken and toss to coat.
Roast the chicken uncovered for about 45 minutes, until just cooked through.
Carefully transfer the chicken to a clean plate and again, very carefully pour the remaining cooking liquid left in the pan into a small saucepan. If you have a lot of excess oil, you'll want to skim from the top.
Add in the juice from one lime and boil until the sauce reduces by about half and thickens to coat the back of a spoon. This can take about 6-8 minutes.
Pour the balsamic lime reduction over the chicken and sprinkle with fresh basil.

Enjoy!

Until next time,
SMP

Gorgeous beets are in season right now and if you're thinking of a new way to enjoy these nutritious and colorful vegetables, then this recipe is for you. Beets are an excellent source of folate, and a good source of manganese, potassium, copper, fiber, magnesium, phosphorus, vitamin C, iron, and vitamin B6. They are also a healthy dose of carbs, if you're looking to add some variety to your real food plate. So pick up a bundle or two during your next trip to the farmers market and bring this salad to your next summer cookout. Or eat it all yourself in the comfort of your home. Both options are totally acceptable.

Now this beet salad is super simple and the key is the creamy, flavorful dressing. The dressing is based on Planks, Love, and Guacamole's ranch dressing (which I LOVE and make every week!), but I add lots of fresh basil and mint for a unique flavor combination.

Creamy Basil Mint Dressing
Based on Planks, Love, and Guacamole's "Best Ranch Dressing EVER"

Recipe Ingredients:
2/3 cup of light tasting olive oil
1 egg
2 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
handful of fresh basil
handful of fresh mint

Recipe Directions:
1. In a wide-mouth mason jar, add the egg and red wine vinegar. Let sit for 15-30 minutes to bring the egg to room temp.
2. Add spices and herbs to the jar and blend, using a stick immersion blender for about 30 seconds.
3. Measure out 2/3 cup of LIGHT TASTING olive oil and slowly add to the jar while you keep the immersion blender going. Within a couple of minutes, you should have a beautiful emulsion resulting in a creamy, delicious dressing. Taste test and add more herbs, if a stronger flavor is desired.

Creamy Beet Salad with Basil Mint Dressing Recipe

Recipe Ingredients:
3 large beets
2 tbsp Creamy Basil Mint Dressing (see above)
water, for boiling
1/2 tbsp of fresh mint, chopped
1/2 tbsp of fresh basil, chopped
pinch of salt

Recipe Directions:
1. Chop off the beet greens and save for later*. Thoroughly wash beets, but you don't have to peel them yet.
2. In a large pot, boil the beets until fork tender. This could take anywhere from 45 - 75 minutes, depending on the size of the beets. I usually start testing at minute 45 and then every 15 minutes after that until cooked through.
3. Carefully transfer the beets to cold water to speed up the process of being able to handle them safely, without burning yourself.
4. Using a bunch of paper towels, carefully rub off the skin of the beets. The skin should easily come off and into the paper towels, without turning your hands bloody red.
5. Once peeled, dice up beets and place into a large bowl. Add about 2 tbsp of the Creamy Basil Mint Dressing and stir. Feel free to add more dressing, if you'd like.
6. Stir in the fresh herbs, saving a bit for garnish on top. Add a pinch or two of salt and you should be good to go!
7. Enjoy!

*I will be posting a delicious recipe for sauteed beet greens soon. Think bacon and garlic! Yum!

XOXO,
SMP

No cheats. No slips. No excuses. For 100 Days, I followed the Whole30 program and I couldn't be more thrilled by the results. Now, I'm not a newbie to the Whole30. My first adventure was in August 2012 and before this year's Whole100, I had completed 4 previous rounds. With every previous round, I would lose 5-6 pounds and then try to keep to 80/20 paleo. Some weeks would be better than others and those 5-6 pounds would slowly creep back on - usually in the form of bloat. I decided at the end of 2014, that I wanted to REALLY make this a way of life. I REALLY wanted to change my habits for good. The last 100 days have done exactly that.

I would say the first 30 days were just like every previous round - I felt better, had clearer skin, lost 5 lbs, but I had a list of things I still craved and desired. Then around Day 40, I had another dose of the magic. Something I hadn't experienced previously. My cravings were really diminishing. I was feeling GREAT, and my body was really changing. I was actually quite surprised on Day 61 that I hadn't lost any more weight because my body looked so different. On that day, I decided to break up with the scale for good because it truly does not tell my story.

The days kept flying by and it became easier and easier to remain on plan. I turned down my mother's lasagna at a family gathering without a problem. I wasn't even tempted to eat pizza during a get together at my husband's Crossfit Box. Off plan foods just weren't even interesting anymore. I honestly craved my nutritious and delicious foods that I had made a habit of creating every day. I fell in love with red cabbage and if you're following me on Instagram you have noticed that I've eaten it almost every day since I've discovered that I loved it.

My Whole100 Results

I decided to not weigh myself today because for the first time in forever, I don't care what the scale says. Coming from a person who used to weigh herself multiple times a day, this is a huge victory for me.
When I look at the progress photos above, I know that my body composition has changed. I'm less bloated and I'm down a dress/pants size. That tank top is an XL and I can now fit in a Medium sized shirt.
I lost 1 inch off my waist and 2.5 inches off my hips.
I've seen major progress in the gym - I've hit new PRs on my front squat and deadlift and I've been able to run during workouts without needing to take walking breaks.
I've solidified these new healthy eating habits and choosing real food, all the time, is just my new normal.

People keep asking me what I'm going to do now. If I've ordered a pizza or stuffed my face with a cupcake yet. And the answer is I'm eating the same stuff I ate yesterday and the day before. It's delicious and makes me feel great - why would I go back? Sure, if someone had a delicious, freshly baked cupcake in front of my face right now, I would consider eating it. But the difference is that before, just the thought of a cupcake would trigger my cravings and I would be heading straight to the kitchen to satisfy my sweet tooth. Instead, I have no compelling feeling as I type this.

I think I've finally taken control of my relationship with food.
It no longer controls me - I am in charge.
I am Whole30.

XOXO,
SMP

This Blackbery Basil Balsamic Vinaigrette recipe came about by accident. Or was it fate? My local grocery store had organic blackberries for 50% off because they were nearing their end of life. I scooped up two packages at $2.50 each and felt like I stole something.

I had seen somewhere about making a blackberry balsamic reduction so I started doing that with my half priced beauties. Once it was done, I thought it needed a little bit more life, so I started adding lemon zest, lemon juice, salt, and pepper. Yummy. Then I thought - I should totally make this into a dressing! So I pureed the reduction with light tasting olive oil until it was the consistency I was looking for. It still needed a little something so I looked around my kitchen and my basil plant caught my eye - yes, this needed a fresh herb! So I threw in some basil leaves and pureed it again. Delicious. Next time, I will just chop the fresh basil and stir it in. I think seeing the green specks would be pretty!

If you follow me on Instagram, you probably noticed that yesterday, I topped my salad with the vinaigrette and this morning I topped my sweet potato hash and eggs with it. I think this would be delicious on meat, seafood, eggs, salad greens, veggies...anything really!

Side Note: Less than a week until I complete my Whole100! Woohoo!

Blackberry Basil Balsamic Vinaigrette Recipe

Recipe Ingredients:

6 oz package of blackberries
1/4 cup balsamic vinegar
Zest of one lemon
Juice from 1/2 lemon
3/4 cup light tasting olive oil
Salt and pepper, to taste
8-10 fresh basil leaves

Recipe Directions:

1. Add blackberries and balsamic vinegar to a small saucepan. Smash the blackberries with a fork. Bring the mixture to a boil, reduce to simmer, and let simmer for about 8-10 minutes or until reduced by half.

2. Add blackberry balsamic reduction to a food processor or blender and add remaining ingredients on the list, except for the fresh basil. Blend until well combined.

3. Chop up the fresh basil and stir it in to the vinaigrette.

Enjoy!

XOXO,
SMP

If you follow me on Instagram, you would have seen me post a meal earlier this week where I added bits of coconut butter on top of a tomato sauce based dish. It looked like melted cheese and although the combo may sound weird, I couldn't believe how much I loved it. This spur of the moment decision got my wheels turning and this Coconut Marinara Chicken recipe was born.

This chicken recipe is really easy, as long as you have the right ingredients. You will want to find a clean marinara sauce (no added sugar or funky ingredients) or use your own recipe. I usually use this one from Wegmans or this one I found at Costco.

And then of course, you will need coconut butter. This is not coconut milk, cream, or oil. Just pureed coconut flesh. My favorite brand is Artisana's which I can usually find at TJMAXX. I also like Nutiva's brand, which I'm also able to find at my local Wegmans.

Trust me - the combination of the marinara and the coconut butter is decadently delicious. While I used the coconut marinara to top chicken in this recipe, it goes amazingly over spaghetti squash or mixed in with ground beef or pork. Try it and let me know what you think!

Coconut Marinara Chicken Recipe

Recipe Ingredients:

For the Coconut Marinara Sauce

2 cups marinara sauce (no sugar added)

1/2 cup coconut butter

For the Chicken

1-1.5 pounds of boneless chicken thighs

1 tsp salt

1/2 tsp pepper

Ghee, for frying

Toppings:

More coconut butter (because, why not?)

Fresh cilantro

Recipe Directions:

1. Warm a cast iron pan over medium heat.

2. Season chicken thighs with salt and pepper on both sides.

3. Melt enough ghee to coat your pan and pan fry chicken thighs for about 5 minutes per side.

4. While your chicken thighs are frying up, in a small sauce pan warm up marinara sauce on medium low. Once warmed, add coconut butter and stir until melted and completely combined.

5. After the initial browning step of the chicken in step 3, lower heat to medium low, and cook an additional 10 mins or so, until chicken is fully cooked. (Juices run clear, internal temp of 165)

6. Once the chicken is cooked, remove from pan and let chicken rest for about 5 minutes on a plate. Spoon the creamy coconut marinara sauce over the chicken and top with more bits of coconut butter and fresh cilantro.

7. Enjoy!

XOXO,
SMP

If you've been following me on Instagram or Facebook, then you know that I have been following the Whole30 program since the end of December with a goal of reaching 100 days of Whole30. Since I have completed four separate rounds of Whole30 in the past, this experience so far has truly been a breeze. I've never felt more committed and dedicated to eating only real, nutrient dense foods than I am right now. Yes, there have been crazy days when all I have wanted was for my husband to pick up some takeout on the way home. There have also been days when I've craved a piece of chocolate. But I have been able to overcome all of the cravings by simply preparing wholesome and delicious meals and reminding myself why I am doing this program.

My past experiences with Whole30 have always been great - I've lost weight, felt less bloated, had clearer skin, slept better, and had more energy. Since my first 30 days back in August 2012, we began incorporating a Paleo lifestyle with our occasional treats for special occasions or if we just felt like having pizza, we had pizza. I maintained my weight loss for the most part, but after having my daughter at the end of October 2013, I had a lot of weight to lose again. I did two Whole30s in 2014 and began to do Crossfit. These all helped me lose about 25 pounds throughout the year, but once the holidays came around, I gained some weight back. I feel as though I completely let loose and negated all of the progress I made throughout the year. I decided to embark on a Whole100 on December 29, 2014 because I really wanted to see what an extended Whole30 program would do for me.

Let me tell you that it has been the best experience so far. Today, I'm on Day 61 and while I lost almost 6 pounds in the first 30 days, I feel as though I'm experiencing the best results now 31 days past the initial program. My body composition is definitely changing. My clothes are fitting WAY better. My bloat is gone. Today I'm actually on my monthly cycle, and I typically gain 5 pounds of water weight and look like I'm 3 months pregnant. But I don't see that in my photo today! I would love to say that I'm sleeping better - but I have an almost 16 month old that has been crazy at night. However, despite the sleep deprivation, I am able to hold it together throughout the day with more energy - so that's still a win!

The funniest part of all of this is that when I weighed myself this morning, I didn't lose one fraction of a pound since Day 30. Maybe it is because I'm on my monthly cycle and I did in fact gain some water weight that is hiding my actual weight loss. Maybe not. Some would say that means the program isn't working, but it clearly is. Look at the difference in that picture above from Day 21 and Day 61! I thank God I have been taking pictures because if I didn't see this physical proof, I probably would be feeling terrible today about not losing any more weight. But I'm not mad, I'm actually feeling great and so motivated to continue on this journey.

In fact, I may never get on the scale again. It truly doesn't tell my whole story. Who cares anyway how much force is exerted on my body by gravity? I just care about how I look and feel, and gosh darnit, I think I'm looking pretty good and feeling even better.

XOXO,
SMP

I've tried making cauliflower rice in the past and while it was edible, it wasn't my favorite. That is, until I started playing around with cilantro, lime, and a little bit of spice, which developed into this very tasty recipe that I'm sharing today.

This cauliflower rice goes REALLY well with my recipes for Sara's Chicken or Adobo Lime Chicken. Give it a try and let me know what you think!

Cilantro Lime Cauliflower Rice Recipe

Recipe Ingredients:
1/2 medium head of cauliflower, chopped in food processor (about 6 cups "riced")
2-3 TBSP ghee, or other cooking fat of choice
1 garlic clove, minced
3 green scallions, sliced
1 TSP homemade Adobo seasoning
Zest and juice of one lime
1 heaping TBSP chopped fresh cilantro
Drizzle of chili infused oil or a pinch of red pepper flakes - optional

Recipe Directions:
1. Chop up 1/2 head of cauliflower in a food processor until it is the consistency of rice. In my ninja, it takes about 4-5 pulses. Set aside.
2. Heat a cast-iron skillet over medium heat.
3. Melt ghee or other cooking fat of choice and sauté scallions and garlic for about 1 minute.
4. Add "riced" cauliflower to pan, sprinkle with adobo seasoning, and stir to combine. Let cook for about 5 minutes, stirring occasionally.
5. Add juice from 1 lime, stir to combine, lower heat to medium low. Let cook for an additional 10-15 minutes, stirring occasionally, or until done to your liking. I like my rice soft but slightly browned, and not mushy. (Don't over cook or cover - extra moisture will make it soggy).
6. Stir in fresh cilantro and lime zest. If you'd like a little heat, add a drizzle of chili infused oil or a pinch of red pepper flakes.
7. Do a final taste test and enjoy!

Tip: I like to chop up the whole head of cauliflower and save the rest in the fridge so I can quickly make this again later on in the week!

Until next time!

XOXO,
SMP

Here's another super simple yet incredibly savory side dish that pairs really well with everything! It comes together in a flash and is BIG on flavor. This sweet potato recipe is a great item to make on your meal prep days so you always have a nutritious and filling side dish to compliment your meals throughout the week.

ROASTED ROSEMARY SWEET POTATOES RECIPE

Recipe Ingredients:

2 large sweet potatoes, cubed

2 TBSP of olive or avocado oil

1 tsp salt

1 tsp pepper

1 TBSP dried rosemary

Recipe Directions:

Preheat oven to 400 degrees F.
Prep sweet potato by washing and cutting into cubes. I don't bother peeling the sweet potato, but feel free if you'd like.
Add cubed sweet potato to a large bowl and add olive or avocado oil. Season with salt, pepper, and dried rosemary. With a large spoon, toss the cubes until every piece is well coated.
Lay the sweet potato cubes on a baking sheet in a single layer.
Roast, uncovered, for about 30 minutes or until done to your liking.
Enjoy!

PS: This taste great as a breakfast item with some over easy eggs piled on top or mixed into some ground beef or ground pork.

Here's how I've paired my leftovers this week :

Two fried eggs nestled in a roasted rosemary sweet potato nest - so good!

Roasted rosemary sweet potatoes with lemon garlic roasted chicken and avocado.

Until next time!

SMP

I love balsamic chicken. Its bold flavor always makes my taste buds sing. I decided to switch things up this week and add some subtle sweetness to my recipe from 100% pomegranate juice and the results did not disappoint. The reduction that forms while these boneless chicken thighs simmer on the stove is both tangy and slightly sweet - and 100% delicious.

POMEGRANATE BALSAMIC CHICKEN THIGHS RECIPE

Recipe Ingredients

8 boneless, skinless chicken thighs

1/4 cup olive oil

1/4 cup 100% pomegranate juice

1/4 cup balsamic vinegar

1 TBSP Dijon mustard
3 garlic cloves, minced

1 TSP salt

1 TSP pepper

1 TSP dried rosemary

Chopped fresh parsley, to garnish

Recipe Directions

Prepare marinade: In a large bowl, whisk together olive oil, pomegranate juice, balsamic vinegar, and dijon mustard. Add in fresh garlic, salt, pepper, and dried rosemary.
Add the 8 boneless, skinless chicken thighs to the bowl with the marinade and toss to coat. Let sit for at least 15 minutes. If you've got the time, let the chicken marinate in the refrigerator for a few hours and up to overnight.
Heat a cooking pan on the stove top over medium heat.
Once the pan is hot, pour the whole bowl of chicken and marinade into the pan. Spread out the pieces evenly.
Let chicken simmer, UNCOVERED, flipping every 5 minutes or so, until done. It's important not to cover the pan, since that will increase the moisture and not allow the sauce to fully reduce at the end.
After the chicken is cooked through, about 20 minutes, remove the chicken and put it on a plate.
Skim the fat from the reduction that has most likely formed in the pan. If the sauce is not thick, let it simmer for a few more minutes stirring constantly.
Pour reduction over plated chicken, garnish with fresh parsley and enjoy!

This dish cooks quickly on the stove top because I choose to use boneless chicken thighs. If you're using bone-in, I would recommend baking at 375 for 1 hour. Then skim the fat and reduce the pan drippings on the stove top for about 7-8 minutes until the reduction forms.

Until next time!

SMP

Even though white potatoes are now allowed on the Whole30, I'm trying not to over do it. I love getting an array of different vegetables in while doing a Whole30, so white potatoes will be more of a treat than an every day thing!

And when that treat comes, I will be making these simple Italian herb roasted red potatoes. They come together in no time at all and are just the carby goodness you sometimes need.

ITALIAN HERB ROASTED RED POTATOES RECIPE

Recipe Ingredients:

3 lbs of small red potatoes, quartered

2-3 TBSP of cooking fat of choice, I used olive oil

2 TBSP dried Italian herb seasoning*

salt, to taste

pepper, to taste

Recipe Directions:

Preheat oven to 400 degrees F.
Prep potatoes. I prefer to leave the skin on, but you can peel if you'd like.
Add quartered potatoes to a large bowl and drizzle olive oil or other cooking fat of choice (avocado oil, coconut oil, etc). Liberally season with salt, pepper, and Italian herb seasoning mix. With a large spoon, toss the potatoes until every piece is well coated with oil and seasonings.
Lay the potatoes on a baking sheet in a single layer.
Roast, uncovered, for about 30-40 minutes or until done, flipping halfway through.
Enjoy!

*My Italian Herb seasoning mix has marjoram, oregano, thyme, rosemary, savory, basil, and sage. Feel free to just use those herbs if you don't have a mix handy!

Until next time!

SMP

I came up with this super simple side dish earlier this fall when I had a surplus of apples that I had to use up. I was on a Whole30 at the time, so I couldn't make apple crisp or apple pie, so I thought, hmm, how would this taste roasted with some sweet potato? The answer: AMAZING.

CINNAMON ROASTED SWEET POTATO AND APPLE RECIPE

Recipe Ingredients:

1-2 large sweet potatoes, cubed

3 organic apples, cubed slightly bigger than the sweet potatoes

1-2 TBSP of melted ghee or cooking fat of choice

cinnamon, to taste

salt, to taste

Recipe Directions:

Preheat oven to 400 degrees F.
Prep sweet potato and apples, cubing the apples a bit bigger than the sweet potato because the apples cook down faster. I don't bother peeling the sweet potato or apples, but feel free if you'd like.
Add cubed sweet potato and apples to a large bowl and add melted ghee or other cooking fat of choice (olive oil, coconut oil, etc). Add a few pinches of salt and sprinkle with cinnamon. With a large spoon, toss the cubes until every piece is well coated with ghee, salt, and cinnamon.
Lay the sweet potato and apple cubes on a baking sheet in a single layer.
Roast, uncovered, for about 30 minutes or until done. Your house will smell AMAZING.
Enjoy!

PS: This taste great as a breakfast item with some over easy eggs piled on top or mixed into some ground beef or ground pork.

Until next time!

SMP

After a great WOD (workout of the day) at the box (Crossfit word for gym), I was hangry (a cross between hungry and angry). I got home at 8am, got the baby down for a nap by 8:45, and had a work conference call to attend at 9. I decided to be adventurous and make breakfast while on the phone - thank God for mute buttons!

Since I was paying attention to the conference call, I just started pulling stuff out of the fridge and throwing things together. End result was a yummy bowl of chicken sausage, grape tomatoes, kale, and cashew pesto. It's a simple recipe which can easily be adapted to whatever veggies and proteins you have on hand. I ate this whole thing, but it could also easily be a side dish for two alongside some eggs - darn, why didn't I think of that earlier?

Sausage & Kale Pesto Bowl Recipe

Recipe Ingredients

2 Aidell's Chicken & Apple Sausage (whole30 approved!), diced

15-20 grape tomatoes, quartered

2 big handfuls of organic kale, cut and cleaned

1 heaping TBSP of pesto (recipe below for cashew pesto)

1 TBSP cooking fat of choice

1 capful of apple cider vinegar

pinch of salt

Recipe Directions

1. Heat a cast iron skillet over medium heat.

2. While your skillet is heating up, chop up chicken sausage and grape tomatoes into bite size pieces.

3. Once the skillet is hot, add enough cooking fat (I used olive oil) to coat the pan and add your chicken sausage and grape tomatoes. Cook, stirring occasionally, for about 3-5 minutes.

4. Add your two big handfuls of kale, pinch of salt, and capful of apple cider vinegar.

5. Stir frequently until kale is wilted. Kale is a sturdy green, so it may take a little longer to wilt than let's say spinach.

6. Once the kale is cooked to your liking, add a heaping tablespoon of already prepared pesto. I had my cashew pesto already in the fridge from earlier in the week. Stir until pesto is warmed up and lightly coated on everything.

7. Serve in a nice big bowl and savor every bite!

Cashew Pesto Recipe

My cashew pesto recipe is based on Everyday Paleo's Walnut Pesto. Lately, I've been using cashews instead of walnuts and twice the amount of lemon juice and I love the way it turns out.

Recipe Ingredients (adapted from original recipe)

4 oz fresh basil (or a big bunch)

1 cup cashews halves and pieces
6 garlic cloves
1 cup olive oil
1 tsp salt
Juice from 1 lemon

Recipe Directions:
1. In a food processor add the cashews, garlic, salt, and olive oil. Process until smooth.
2. Add the basil and lemon juice and process again until smooth.
3. Take a taste and fall in love.

XOXO,
SMP

I've been trying to include some more greens in my diet, particularly at breakfast. A quick google search and you will find all the reasons why dark greens like spinach and kale are nutritional powerhouses.

Did you know that spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C? It's also a good source of protein - who knew?!

So here's a simple yet delicious way to enjoy your greens first thing in the AM, but don't feel like you can't just as easily prepare this for lunch or dinner.

Here's the play by play:

By hand, rip up 4-5 slices of prosciutto.

Add those prosciutto pieces to a hot cast iron skillet, that's been coated with a bit of cooking fat (olive oil, coconut oil, ghee, etc)

Once the prosciutto starts to get crispy, add in 2-3 heaping handfuls of spinach into your pan, along with another small drizzle of olive oil, a capful of apple cider vinegar, a dash of salt (remember the prosciutto is salty), and a little black pepper.

After continuously stirring the spinach and prosciutto, make a well once the spinach has started to wilt.

Add in your eggs...

...and cover! The steam will cook the tops of the eggs and finish cooking the spinach.

After a couple minutes, your meal is done!

I'm a busy, working mama so I just ate it straight out of the pan! One less dish to clean!

Spinach and Prosciutto Egg Nest Recipe

Recipe Ingredients

4-5 slices of thinly sliced prosciutto
2-3 heaping handfuls of spinach
2 eggs
capful of apple cider vinegar
pinch of salt and pepper
cooking fat for pan (olive oil, ghee, coconut oil, etc)

Recipe Directions

Heat a cast iron pan over medium heat.
By hand, rip up 4-5 slices of prosciutto so that you have smaller pieces.
Add those prosciutto pieces to a hot cast iron skillet, that's been coated with a bit of cooking fat, and crisp up for a minute or two.
Once the prosciutto starts to get crispy, add in 2-3 heaping handfuls of spinach into your pan, along with another small drizzle of olive oil, a capful of apple cider vinegar, a dash of salt (remember the prosciutto is salty), and a little black pepper.
After continuously stirring the spinach and prosciutto, make a well once the spinach has started to wilt. Add in your eggs and cover the pan. The steam will cook the tops of your eggs and finish cooking the spinach. Use a clear top if you can, so you can see when the eggs are done to your liking without having to prematurely let out the steam.
Once done to your liking, uncover and enjoy! I eat this right out of the pan - no need to dirty another dish!

How do you like to incorporate greens or other vegetables first thing in the morning? Leave a comment below!

XOXO,
SMP

It's been 2 years since I've discovered the Whole30 and it has most definitely changed my eating habits for good. We eat paleo style and Whole30 meals the majority of the time, but do allow indulgences as we see fit.

However the last couple of weeks were a bit more than just an indulgence - I was stress eating and ended up having a carbopalooza. I immediately gained 5 lbs of bloat and just felt horrible. So with that being said, I'm doing my 4th official Whole30. No slips, no mistakes, no excuses, for 30 days. Just 100% real food, 100% of the time. I will be documenting more of my meals on my Instagram account (smpons) so please feel free to follow me on there. I also hope to post some new recipes on the blog as well.

Hope this motivates someone else! Change your life in 30 days!

Yesterday, 9/15/14 was Day 1. Especially since I now do Crossfit 4 times a week, I'm expecting some great results within the next 30 days.

If you'd like to join me, leave a comment below!

XOXO,

SMP

So I'm a little late with this post. But do not fear! We did successfully complete our Whole30! The last 10 days of our Whole30 were just as delicious as our first 20. Although we were busier, got a little sick, and tempted to indulge, we remained on the course! I'm actually still going strong and today is Day 37! Mark had a mini detour and enjoyed some organic tortilla chips with my guacamole. I know, we are such rebels.

I currently have a cranky baby on my lap so I will just post these pictures as a reminder that eating this way is never boring or bland. I have actually enjoyed some of the most delicious meals while on this program. I hope to post a reflective piece on what I've learned from the experience this time around in the next day or so, as well as some of the recipes for the meals pictured below. Stay tuned! Until then, be inspired to eat real food!

PS: I downloaded this new app that adds text to photos and I might have gotten a little carried away!