6th Annual BYOP 10/27

This year was our 6th Annual BYOP!

I cannot believe we've been doing this for 6 years now--it's such a fun tradition and it's so neat to take the time to reflect on the changes that happen year to year. 

We had our usual pumpkin chili--mine, filled to the brim with fritos to top it off! (recipe here) and Melissa made a delicious pumpkin dump cake

Our pictures have evolved from 6 of us, to including puppies, to including babies, new recipes, new designs, different settings, ever-changing like the seasons of our lives. 

When we finished our carving this year, we took the time to look back at pictures from previous years and it was interesting to talk about what was happening with each of us during that time. For each person, this time hold different attached memories but, I love the common thread that we will each have when we think back on our years of BYOP.

What's a fun tradition that you have with your closest friends?

Sweet Potato Chowder

We had snow day round 2 just last week and that called for soup...warm, hearty soup.
A friend of mine posted a photo of the most delicious looking sweet potato chowder and shared the recipe with me-- it originally comes from: here.

Now, to share it with you!

Sweet Potato Chowder

What you need:

5-6 slices bacon (we used sausage instead)

2 tbsp butter or ghee (or coconut oil for completely dairy free)

1/2 onion, diced small

2 cloves garlic, minced

3 cups of homemade broth (we used store bought broth)

2 medium/large sweet potatoes, diced small (about 4 cups)

1 bay leaf 

1/4 tsp dried thyme 

1/4 tsp dried dill 

2 cups thinly sliced kale, tough ribs removed (I made the mistake of purchasing the baby kale in a container--it would have been MUCH easier to cut buying it whole)

1 cup full fat coconut milk

salt and pepper to taste

fresh parsley for garnish

We doubled this recipe and it made enough for dinner, lunch, another lunch, and some to share.

It also freezes/reheats well. We froze some of the extra and had it for lunch a few days later.

What you do:

Cook bacon (or sausage) in a large skillet until well done and crispy. Set aside.

Meanwhile, melt 2 tablespoons of fat of choice (butter/ghee/coconut oil) in a large pot. 

Add onions and cook until translucent and beginning to brown. 

Add garlic and cook another 30 seconds.

Add broth, sweet potato, bay leaf, thyme, and dill. 

Bring to a boil, reduce heat and simmer (covered) until potatoes are tender, about 12-15 minutes (I did more like 20-25 because of doubling it--wanted to make sure the potatoes soft).

Stir in sliced kale and cook until wilted and bright green. 

Add in coconut milk and season with salt and pepper.

Serve immediately, garnished with chopped crispy bacon (or sausage) and parsley.

It was such a good soup--and, as far as soups go, it was super filling. 

Jason's already asked me to make it again next week--so, I have a feeling this one will become a regular in our winter food arsenal. 

Cranberry (or Cherry) Stuffed Sweet Potatoes

These bad boys were DELICIOUS.

Cranberry Stuffed Sweet Potatoes

What you need:
4 sweet potatoes, previously baked
2 chicken breasts, diced
4 cups fresh spinach, chopped
3⁄4 cups fresh cranberries (we used cherries, we couldn't find cranberries (without sweetner) anywhere--I think the cherries were good!)
1/4 tsp. ground nutmeg
Cooking fat

Sea salt and freshly ground black pepper

What you do:
Preheat your oven to 375 degrees.
This recipe calls for pre-baked sweet potatoes; you could do this any way that works for you:
Put the potatoes in the oven 45 minutes to 1 hour (depending on the size of your potatoes) before you plan to start cooking the chicken; by the time you’re ready to stuff them, they should be done.

Melt some cooking fat in skillet placed over a medium-high heat (we used coconut oil).
Cook the diced chicken until just cooked through.
Add the cranberries (or cherries) to the chicken and cook until soft.
Add the spinach and nutmeg.
Sauté until the spinach has wilted and remove the pan from the heat.
Once the potatoes are cooked to your liking, take them out of the oven and slice them open and divide the filling equally among them.
Season each sweet potato to taste and bake just until everything is warm (about 10 minutes).

This was so good and since it made 4, we have them for lunch tomorrow as well!
I will definitely be requesting this one again!

This recipe originally comes from here.

Indian Butter Chicken & Recuperation

Happy Wednesday everyone! 

We are halfway through the week. 

My fellow teachers and friends who have summer's off--it is FLYING BY! 

I can't believe that it's almost July. 

Only 34 days left before we go back to work (cue the tears). 

Today, I have an amazingly delicious recipe to share with you all plus a little update on what's been going on here of late. 

Indian Butter Chicken

What you need:

2 tablespoons ghee or butter

2 pounds boneless chicken thighs (we used breast), cut into bite size pieces

1 yellow onion, diced

3 garlic cloves, minced

1 teaspoon freshly minced ginger

2 teaspoon garam masala (whole foods carries this spice)

1 teaspoon tumeric

½ teapsoon cayenne pepper

½ teaspoon cumin

½ teaspoon salt

2 (14 ounce) cans of full fat coconut milk

1 cup tomato sauce

cilantro, to garnish

lime wedges, to garnish

coconut cauliflower rice (we used wild rice for convenience--for it to be truly paleo you would need to make her coconut cauliflower rice--I provided you with the link). 

What you do:

Add ghee (or butter) to a large sauté pan over medium heat. 

Add chicken and a pinch of salt and cook on all sides until chicken is browned but not fully cooked through, about 10 minutes. 

Remove and set aside.

To the pan, add onion and garlic and cook for about 3-4 minutes, until onion becomes translucent. Add ginger, garam masala, turmeric, cayenne pepper, cumin, and salt. 

Mix with a wooden spoon, scraping the bottom of the pan for about 30 seconds.

Add coconut milk and tomato sauce and bring to a low simmer for about 5 minutes, then add chicken back to the pan and let cook for 10 minutes, until chicken is cooked through.

Serve with coconut cauliflower rice (or wild rice), cilantro and squeeze fresh lime juice on top.

Original recipe found here. 

This recipe was AMAZING. Jason and I love Indian food (we are big, BIG Spice Avenue fans) and this dish hit the spot. 

In other news, the tooth fairy still comes to see you when you're almost 27 years old and you get 3 of your permanent teeth removed 

When I was about, 10 (I think--possibly younger) we went to the Dentist for a routine cleaning, x-rays, and all that jazz. It was that day that we were told that I have little to no root in my upper teeth. Before I start this up, let's keep in mind that I am no dentist and I'm just sharing what I've learned over the years from dealing with all of this "tooth mess". Most people's roots in their teeth are super long and are part of what hold your teeth in your head. I found myself googling "tooth x-ray of someone with little to no roots in their teeth" and found nothing that looks remotely like mine. I'll have to upload them for you all one day so you can see what I'm talking about.

Simply put, because of my lack of roots, my permanent teeth were not stable--with some more loose than others. In February 2008, I got my first tooth implant. Then, Monday, I got my 2nd one, along with removing 3 of my permanent teeth for a future implant bridge. 

So now, all four of my front teeth are G.O.N.E. I look like a 1st grader who lost all those teeth at just the right time ;) Thankfully, dentistry can work magic and I am NOT walking around with my front, four teeth missing. I do have a retainer with some teeth attached to it to get me through the next few months. So now, we are waiting 6 months for my gum to heal and for some bone to...set??...(not sure of the right words for that?) and then, will come the final teeth. 

We have been praying over and waiting for this (what we hope to be) final step for many, many years now and it's a little scary and makes me a little nervous, but I am thankful that it's even an option and hopeful that I will love the outcome! 

My sweet, sweet husband has been the best caretaker while I'm recovering and I am so very thankful for him and all he's done/is doing. 

For the time being, I'm sleeping, watching movies, catching up on TV and relaxing. 

Cold Brew Coffee

Cold Brew Coffee has become my newest obsession. 

I've tried to drink black coffee, so many times. 

I know, I sound like a whimp, but I can't. I know I physically can, but I don't like it one bit. 

But, cold brew. 

THAT'S a different story. 

I can FINALLY drink my coffee black. 

What is cold brew coffee?

"Cold brew coffee refers to the process of steeping coffee grounds in room temperature or cold water for an extended period. Cold brew coffee is not to be confused with iced coffee, which generally refers to coffee that is brewed hot and then chilled by pouring over or adding ice"

I've had a few people ask me how we make ours so keep in mind, these measurements are just for what we have/use to make ours.

We have a French Press, like this one here.

We use whole bean coffee--365 Brand from Whole Foods "Pacific Rim, Vienna Roast" it's a big ole bag for about $10. One of the better deals that we've found.

We have a grinder like this one here--one of our most used wedding gifts--we grind the beans for about 10-15 seconds. This ends up being about 4.5 tablespoons (1/3 cup) of ground coffee (not finely ground).

Then, we pour the grounds into the french press and fill it with 4 cups of water. We just use the filtered water from the refrigerator.

Once you've put the water in, we give it a good stir and then put the lid on but don't press down the filter. Just leave it at the top.

Put it in the fridge overnight and when you're ready for your coffee in the morning, give it a little stir/swirl (this helps it to press down easier) and then press the filter down.

Get you a cup with some ice, pour your cold brew over ice and enjoy!

Slow-Cooker Chipotle Pork Carnitas with Pineapple Guacamole

We are trucking along on our Whole30 and while searching for recipes we found this DELICIOUS recipe (originally from here).

I am always looking for slow-cooker recipes. I feel like they are lifesavers but I haven't found many that were appealing to me or were compliant with paleo/primal and now Whole30. 

But lo and behold, these bad boys. 

Slow-Cooker Chipotle Pork Carnitas with Pineapple  Guacamole

What you need: 

Carnitas:

2 lbs, bone in pork chops (ours didn't have bones, we read this AFTER we bough the chops from the market)

1 cup chicken stock (sugar free) (we used beef, bone broth that Jason had previously made)

1 tbsp cumin

2 tsp chili powder

2 tbsp fresh thyme

8 cloves garlic

1 dried chipotle pepper (we didn't use this, this time. We couldn't find it! I'm sure Whole Foods or Fresh Market would have it. But, it taste delicious even without it)

2 bay leaves

salt and pepper, to taste

Pineapple Guacamole:

3 ripe avocados

1 lime, juiced

3 tbsp minced red or green onions (we like red)

3/4 cup fresh, pineapple that's diced

1/2 jalapeño, deseeded and finely diced

salt and pepper to taste

Rutabaga Fries:

1 large (or 2 small) rutabagas

salt

pepper

garlic powder

cayenne pepper

olive oil 

What you do: 

Carnitas:

Combine all ingredients in slow cooker. 

Cook on low for 8 hours. 

Before serving, remove bay leaves, bones, and any excess fat. 

Shred pork with two forks. 

**Original recipe calls for this to happen next: Heat 2 tbsp avocado oil in a non-stick pan over medium-high heat, brown pork until crispy** (We didn't do this)

Instead, we did this:

Strained the liquid from the crock pot into a pot.

Add the shredded meat to the pot and let it cook in the juice on medium heat for about 10 minutes. 

Pineapple Guacamole:

Mash avocados in a bowl.

Work in all the remaining ingredients. 

Salt and Pepper to taste. 

Rutabaga Fries:

Cut the rutabaga into "fry-like" spears.

Put them in a zip lock bag and drizzle with olive oil.

While in the bag, dust with spices (salt, pepper, garlic powder, and cayenne pepper)--coat well. 

Put the fries on a baking sheet with parchment paper on it. 

Bake at 350 degrees for 30-35 minutes depending on the thickness of the fries. 

This was so full of flavor and really different with the pineapple guacamole. 

We loved it. 

Buffalo Ranch Stuffed Peppers with Guacamole

I've always wanted to find a stuffed pepper recipe that I like. Jason and I have tried 2 or 3 and they were, okay, but these bad boys hit it out of the park! 

The original recipe comes from here. 

Buffalo Ranch Stuffed Peppers with Guacamole 

What you need: 

4 chicken breasts 

1 medium onion, sliced

1/2 teaspoon of each: dried parsley, dried dill, dried chives, garlic powder, onion powder

sea salt and pepper to taste

extra butter (or ghee--or other fat of choice for greasing)

4 peppers, with the tops cut off and seeds cleaned out

1/2 cup hot sauce 

1/4 cup butter or ghee

If you really like it spicy, add more hot sauce and use less butter--if you want it more mild, use less hot sauce and more butter. 

Jason also added a bit more dried dill to ours to give it more of the ranch taste that I love so much!

Guacamole:

2 avocados

1/2-1 jalapeño, seeded and minced

1/4 of a medium red onion, finely chopped

2-3 tablespoons of cilantro, finely chopped

1/2 lime, juiced

sea salt, to taste 

What you do:

Preheat oven to 350 degrees.

Mix your dried spices together. 

Place the chicken breast and sliced onions together in a single layer on a greased or parchment paper lined baking pan. 

Sprinkle the entire pan with the dried spice mixture & salt and pepper to taste. 

Place a small pat of butter (or other fat choice) over each chicken breast. 

Bake for 25-30 minutes or until chicken is cooked through. 

While chicken is cooking, melt 1/4 cup butter in a pot over medium-low heat. 

Once melted, add in hot sauce and stir. 

Set aside. 

If you are making the guacamole, make it now--mash all guacamole ingredients together until desired consistency. 

Once chicken is cooked, run a knife through the chicken and onions until chicken is in small, bite size pieces.  

Combine chicken with the hot sauce mixture. 

Spoon chicken mixture evenly into all 4 peppers. 

Place stuffed peppers in a baking pan. 

Bake for 35-40 minutes or until peppers are softened to your liking. 

Serve with the guacamole. 

Cilantro Garlic Lime Chicken with Zucchini Noodles

Jason and I really liked this dish. It was not only delicious but tasted really fresh. 

The recipe originally comes from here. We've started doing the Whole30 so we've been trying all new kinds of recipes around here and this one topped the charts tonight. 

Cilantro Garlic Lime Chicken with Zucchini Noodles

What you need:

1.5 pounds of boneless, skinless chicken breasts, chopped into 1 inch pieces

4 large zucchini made into noodles (I use this AMAZING zoodle--it's my new favorite kitchen tool--I promise it will be the best $13 you've ever spent) some use a potato slicer, too. 

1-2 jalapeños deseeded and diced

1 & 1/2 limes, juiced

1 cup, chopped, fresh cilantro

1 heaping tablespoon of taco seasoning (or 1/2 tablespoon of both cumin & chili powder)--I did the cumin and chili powder

1 teaspoon garlic salt (which I didn't have so I did 1 teaspoon of garlic powder and 1/2 teaspoon of salt. 

Non-stick cooking spray (avocado spray)--I didn't have so we used coconut oil

salt and pepper to taste

What you do:

Spray a large skillet with cooking spray (or coconut oil). 

Heat the skillet to medium-high heat; then add the diced chicken breast & chopped jalapeño. 

Season with taco seasoning (or mixture of cumin & chili powder) along with the garlic salt.  

Cook until the chicken is lightly browned and cooked through. 

Once cooked through, transfer the chicken to a separate dish; set aside. I put it in a mixing bowl and placed a plate on top of it (like a lid) to keep it warm. 

In the original recipe, she suggests to wipe the skillet clean with a paper towel and then use it again--I didn't wipe it clean, I just kept going. 

Spray with cooking spray (or add more coconut oil) and turn the heat back to medium-high. 

Add the zucchini noodles, dust them with salt, and cook for 1-2 minutes--stirring continually. 

Add the chicken back to the skillet. 

Sprinkle in the chopped cilantro and add in the lime juice. 

Remove from the heat and toss to combine thoroughly (I couldn't toss, because there was a good bit of liquid in my pan--which was fine and actually added a good bit of flavor!) I just stirred and stirred. 

Season with salt and pepper.

Go and make your tummy happy!

Double Chocolate Espresso Cookies

My goodness, It's almost been a month since I've last posted!

I've finally had the time to recuperate from all of our busyness this summer. 

I think I'll ease back in with a recipe for you all. 

These cookies were a last minute (great) decision--I chose them because we had all the ingredients on hand & I realized I needed something sweet for a get together we were having that evening!

They were awesome--not too sweet but just the right ending to top off our meal. 

I found the recipe in our "Primal Cravings" cookbook. 

Double Chocolate Espresso Cookies

What you need:

1/2 cup butter, softened

3/4 cup coconut sugar

1 egg

1 egg yolk

1/4 teaspoon salt

2 tablespoons finely ground coffee

3/4 cup tapioca flour

1/4 cup coconut flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 cup chocolate chips

What you do:

Preheat oven to 375.

Line a baking sheet with parchment paper. 

Whisk together salt, coffee grounds, tapioca flour, coconut flour, cocoa powder, and baking soda in a large bowl. 

Set aside. 

Beat butter and sugar with an electric mixer fitted with the paddle attachment for about 2 minutes, until fluffy. 

Then, beat in the egg and egg yolk, scraping down the sides of the bowl as needed. 

Turn the mixer down to low and slowly add the dry ingredients until combined. 

Fold in the chocolate chips. 

Drop by rounded teaspoon at least 2 inches apart on baking sheet. 

Bake for 12-15 minutes. 

Cool on sheet before removing. 

2 Delicious Recipes, 1 Post

I know, I've been on a bit of a plantain kick here lately. 

They are so versatile and so awesome. 

Friday morning, we had our usual breakfast of eggs and bacon but this time around, we added some plantain bread in the mix. 

When you try to avoid grains at all costs, you jump with glee when you find "bread" recipes.

This particular one was SO EASY and really, really good--especially with egg. It originally came from this site which seems to have a lot of  good recipes--I'll be trying some of their other stuff too. 

Plantain Bread

What you need:

1 plantain (on the ripe side--more yellow than green--the more yellow the sweeter)

2 whole eggs

THAT'S IT! That's part of what makes this so amazing!

What you do:

Peel the plantain--this is harder than you may think--take it and slice it down the side and then take off the peel--don't try peeling it like a banana. 

Put the plantain in a blender along with the 2 eggs and blend. 

Once it's well blended, pour mixture onto the baking sheet (we used a round one).

Bake at 375 for 25-30 minutes.

Once again, THAT'S IT! It's so incredibly easy and so yummy. 

We are trying to eat more raw, leafy greens (which is not my favorite thing to do). 

But, I stumbled upon this gem of a recipe from our "Make it Paleo" recipe book and let's just say, I can do raw, leafy greens when they are in a "Taco Salad". 

Yep, Taco Salad---really good, delicious, and super filling salad.

Taco Salad

What you need:

1 lb ground bison (we just used grassed beef)

8 cups mixed salad greens (we used spinach)

1 red bell pepper, thinly sliced

1/2 of a red onion, thinly sliced

10 cherry tomatoes, sliced in half (we didn't use these)

1 avocado, skin and pit removed

1/2 cup cilantro

Juice of 1/2 lemon

Buffalo sauce

1 tsp each of: smoked paprika, garlic powder, cumin, chipotle, and black pepper

What you do:

Brown the meat in a large skillet over medium heat.

Once the meat is no longer pink, top with seasonings and stir until meat is evenly coated in spices.

Remove seasoned meat from heat and allow to cool slightly. 

Rinse, dry, and prepare all vegetables (we sprinkled them all with salt and pepper).

Plate the lettuce and top each plate with red bell pepper, red onion, cherry tomatoes, ground meat, avocado, cilantro, freshly squeezed lemon juice, and a drizzle of buffalo sauce. 

Jason and I decided we wanted our peppers and onions a little on the cooked side (still crunchy though) so we threw the peppers and onions in with the meat for a few minutes to flavor them up some. 

Both of these recipes are awesome!

Let me know what you think if you decide to give either one a try. 

Patacones or Tostones (Plantains)

Jason and I are always looking for fun, new things to cook because let's face it, healthy eating is not always yummy or fun--but, we are always looking and trying new things (most that are super delicious)! 

I've always wanted to cook (with) plantains--I had them when in Haiti and liked the simplicity of them. The good news for us was that they are in fact, paleo/primal approved (in moderation since they are starchy). I searched high and low on Pinterest to decide what exactly I wanted to do with this new "plantain territory" I was embarking on. I found some really amazing recipes for things using plantains such as--brownies, chips, cookies, apple fritters, bread, loaded nachos--need I go on? 

I decided though to start with the safe, simple recipe that I found here. 

Patacones or Tostones (Fried Plantains)

What you need:

2 green plantains (one of my plantains had ripened some already, so it was yellow (which means sweeter) and Jason said he actually liked the ripe ones better--the sweet/salty combination)

Oil for frying (I used coconut oil) the actual recipe calls for any oil that won't burn at high temperatures

Salt to taste 

Optional: garlic powder (what we used) or any other seasoning that your heart desires--part of the beauty of these...little banana looking beauties. 

What you do:

Peel the plantains, the easiest way to peel a green plantain is to make the lengthwise cut on one of the angles, the cut should be skin deep without touching the actual flesh of the plantain (I accidentally got into the "flesh" and all was well--so don't worry!), then use the knife to raise the skin and peel it off. This is actually a lot harder than you may think. All I can say is that you will see for yourself when you make these ;)

Cut the plantains into thick slices, you can make straight cuts or slightly diagonal cuts. I ended up getting 8-10 slices from each plantain. 

Heat the coconut oil over medium-high heat in a frying pan – use enough oil to almost cover the plantain slices--I didn't make the oil cover the slices, I just flipped them using tongs as I went. 

Fry the plantains until they start to get yellow, but not golden. As you can see, mine got a little on the golden side...once again, all was still well!

 remove the plantains and place on paper towels to drain the oil.

Use the bottom of a glass (or small bowl (I used a tervis tumbler)) to smash and flatten the plantains, do this gently to keep the slices from breaking, a few cracks is ok as long as the whole slice remains in one piece. It is best to do this when they are still warm.

Sprinkle the plantain slices with salt and other seasonings (garlic powder for us). 

 Reheat the oil and fry the plantains until golden on each side, about 1-2 minutes per side.

Remove from the oil, drain again on paper towels, and add additional seasoning if needed. I added a little more salt at this point--I was afraid they would be bland (they weren't!). 

Serve warm as a side dish or as an appetizer with dipping sauces.

They were SO GOOD and actually quite easy--they didn't last long, at all. 

If you're wondering what they taste like--think french fry/chip(ish) without the heavy gut feeling afterward!

Next on my list is figuring out what dipping sauces I want to use--I am thinking we will use them with guacamole next go around. 

YUM!

Chicken "Lo Mein"

Another delicious, easy meal to add to our weekly arsenal

This one comes from the recipe book, "Make it Paleo" which has a TON of delicious recipes in it. 

Chicken "Lo Mein"

What you need:

Toasted sesame oil (we used coconut oil)

1 tbsp minced ginger (fresh ginger!)

1 tbsp minced garlic (we forgot this one and just used garlic powder)

1 lb. chicken, cubed

2 cups broccoli

1/2 water chestnuts (I'm not a fan, so we omitted these)

1/4 cup celery, chopped (Jason's not a fan, so we omitted this as well)

1/2 cup shiitake mushrooms, stems removed and cut in half

1/4 cup almonds, chopped

2 cups shredded cabbage

1/4 cup green onion, chopped

1/4 coconut aminos (we couldn't find this--we used tamari sauce, which is basically soy sauce but wheat free)

sesame seeds to garnish

What you do:

Heat the wok or skillet over high heat. 

Add sesame oil (or coconut oil), minced ginger, and garlic and sauté for 1 minute to allow the flavors to infuse the oil.

Add chicken to the wok (or skillet), and cook, stirring frequently for 3-4 minutes, or until the chicken is mostly cooked.  

Add in broccoli, water chestnuts, celery, and shiitake mushrooms; sauté for 2 minutes. 

Add in almonds, cabbage, and green onion.

Pour in coconut aminos (or tamari (or soy sauce if you must ;) )(2-4 tbsp).

Cook 2-3 minutes, until cabbage softens a little. 

Remove from heat, and garnish with sesame seeds. 

Jamaican Jerk Salmon with Lemon Garlic Broccoli

It's been a while since I've posted a recipe and this one is worth waiting for, promise! 

It's pretty easy and it's so delicious. 

Jamaican Jerk Salmon

This one comes from: "Make it Paleo" recipe book. 

Forewarning: you need 2-4 hours to marinate the salmon so this one isn't necessarily quick as far as prepping is concerned. 

What you need:

1 lb. wild-caught salmon, cut into 4-6oz. We just used frozen, wild-caught salmon that's pre cut

1 tsp all spice

1 tsp cinnamon

1 tsp ginger

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/4 tsp thyme

1/4 tsp cayenne pepper

1 tsp salt

2 tbsp extra-virgin olive oil

Juice of 1.5 limes (I only had 1 this time around and it worked out fine)

What you do:

The first two steps in italics are only applicable if you use fresh salmon, not frozen

Rinse salmon under water and pat dry with paper towel

Cut salmon into 4-6 oz. portions and place in a gallon zip lock bag

If using frozen salmon, put it in the gallon zip lock bag. 

Then, in a small mixing bowl, whisk together all the spices, olive oil, and lime juice.

Pour the marinade into the bag, over the salmon, seal the bag and make sure the salmon is evenly coated in the marinade. 

Marinate the salmon for 2-4 hours prior to cooking. 

Heat pan to medium (5-6) and cook the salmon. 

5-7 minutes on each side. 

If you are using fresh salmon, preheat the grill to 400 degrees. 

Place the salmon on a fish plate, skin side down first, and grill for 4 minutes a side, flipping only once.

Lemon Garlic Broccoli

This recipe came from allrecipes.com

What you need:

1 lb. broccoli, cut into florets (I didn't measure, not sure if I actually had a lb.)

2 teaspoons fresh lemon juice

2 tablespoons water

3 tablespoons butter 

2 cloves of garlic, minced

1 pinch salt

2 teaspoons lemon juice

1 teaspoon ground black pepper

What you do:

Place broccoli florets in a large skillet over medium heat. 

Stir 2 teaspoons lemon juice into 2 tablespoons of water in a small bowl.

Then, pour the mixture into the skillet. 

Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.

While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt.

Then, turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. 

Drain water from cooked broccoli and return to skillet (I had no water that drained, so don't be alarmed if you don't).

Sprinkle with 2 more teaspoons (I did 3) of lemon juice and the butter and garlic mixture. 

Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Cook it up and ENJOY. 

Spicy Roasted Brussel Sprouts

These are too good not to share!

"Spicy Roasted Brussels Sprouts"

I followed this particular recipe here. 

What you need:

1 1/2 pounds of brussels sprouts

1/2 cup extra virgin olive oil

1/4 rice-wine vinegar (I used organic apple cider vinegar)

1/4 cup honey (I think next time I'll use 3 tbsp's)

2 tablespoons Sriracha, or more to taste

Kosher salt & black pepper to taste

What you do: 

Preheat the oven to 400

Cut the base of the brussels sprouts off

Then, cut the sprouts in half

Once cut, put them all in a ziplock bag

In a large bowl, whisk together the olive oil, vinegar, honey, and sriracha together

Pour the mixture in the ziplock bag over the sprouts. 

(On the original post is says to add the sprouts to the bowl of the mixture and toss until coated--to me, the ziplock is MUCH easier.)

Spread the brussels sprouts (and all the extra mixture) on a baking sheet

Roast the sprouts until they are crispy & a golden color on the inside--about 20-30 minutes. 

Serve immediately and be prepared for a quick addiction. 

What I'm Loving Right Now (2)

The Blacklist--THIS show y'all. It is so addictive. Jason likes James Spader and we watched this first episode for that purpose alone...we were hooked. If you like action, mixed with some crime and thrill, you'll love this show.
You can find all of season 1 on Netflix. 

I am loving this weather right now. Cold mornings, a bit "warmer" afternoons.
It's still sweater and boot weather and you all know how much I love that. 

The gang is all back at the Farmer's Market! The market is "closed" for the month of January (other than the loyal vendors that face the cold and make for happy customers) and now, everyone's back & it's wonderful!

Free Coffee February at Chick-fil-a--yes, you read that right. For the month of February, Chick-fil-a is giving me, you, and everyone else free coffee. "Chick-fil-A restaurants all over the nation want you to experience their new specialty grade ‘THRIVE Farmers' hot or iced coffee." Iced, hot, whichever your preference. Today, I got it iced with no sugar (added my own stevia once home), only the milk and it was delicious (even before the stevia was added)! I feel certain that won't be the only time I take part in this.

My current read, The Wingfeather Saga by Andrew Peterson--I was told about this series when Ellie Holcomb performed at our church earlier this year. She told me if I liked Harry Potter & Lord of the Ring(ish)ness, I would like these (little did she know, Harry Potter is my favorite) and once she said that, I knew I had to read them. I got the complete series for Christmas and I'm 20 pages away from finishing the first book and I am hooked. They are SO GOOD! This isn't from the book, but it's from an online piece about Andrew Peterson, the author of these books.  "The common thread in all this is my love for Christ and his Kingdom, my belief in the power of story and art, and my need for family and community. If I had to boil it all down, I'd say this: I want to use my gifts to tell the truth, and to tell it as beautifully as I can."

Speaking of Ellie Holcomb I am on a serious kick with her music lately. When I get to work in the mornings, I play her "As Sure As The Sun" album. It gets me in the right mindset for my day. If you've never heard it, you are MISSING OUT! While I'm on the Holcomb train, her husband, Drew--his new album is outstanding!

Which leads me to the next thing--The lineup for The Moon River Festival this year--it's awesome. This is something the Drew & Ellie hosted/put on last year in Memphis. It was so amazing last year and the line up is even better this year! 

One of my previous students recently had some rather extensive surgery and is home recovering for a few weeks. Knowing that, our school sent him a big, handmade, four page, get well card with a few fun things for him. His mom emailed me some pictures of him opening the package and telling me how excited he was made my week! 

TriviaCrack--this game is addicting, especially if one of your life goal's is to be on Cash Cab one day--a girl can dream! ;)

Coconut Crepes with Strawberries--We were making our "Easy" Primal Chicken Enchiladas and had some leftover crepes. I wanted something sweet, so we whipped up a little something. Picture this, the crepes, filled with a whipped mixture of heavy cream, espresso & dark chocolate balsamic, and some vanilla creme stevia, put a heaping spoonful of chopped strawberries, roll it up, and enjoy the yummy goodness. I have a feeling we'll be making these again.

For the Coconut Crepes
(originally found here)

What you need
3 eggs
1/2 cup coconut milk
2 tablespoons coconut flour
1 tablespoon vanilla

What you do
In a medium size bowl, whisk together all of the ingredients.
Heat a 9 in frying pan over medium heat and melt a small amount of coconut oil in the pan.
Using 2-3 tablespoons of batter per crepe, swirl the pan until the batter is thin and evenly distributed.
Cook for 1-2 minutes; until the edges are browned and curling upwards slightly.
Scoop the crepe onto a spatula and flip quickly.
Cook for 1 minute on the other side. 

Peppermint Essential Oil--My friend, Caroline, got Jason and I on a few of these oils and the peppermint is my favorite. Nothing opens up a stuffy nose like putting a little peppermint around it. Oh, it's amazing! It's super helpful for headaches too. We love it!

Heavenward by Scotty Smith--A daily prayer by Scotty Smith that you can subscribe to and have e-mailed to you. Many, many times I'll open this e-mail and it's just what I needed to read. They are great. Here's today's:
"A Prayer for Marriages--Friends and Ours"
Therefore, as God’s chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience. Bear with each other and forgive one another if any of you has a grievance against someone. Forgive as the Lord forgave you. And over all these virtues put on love, which binds them all together in perfect unity. Col. 3:12-14 (NIV)

     Therefore encourage one another and build one another up, just as you are doing. 1 Thess. 5:11 (ESV)

     Dear heavenly Father, failure to pray for and nourish our marriages is like failing to drink water, get sleep, or breath air. The outcome is predictable and not pretty. There’s no other relationship on earth with greater power to expose our brokenness and reveal your grace, tap into our longings and frustrate us beyond measure, all at the same time. And there’s no other relationship, like marriage, that Satan is more determined to crash and burn.

     So we come to you today, interceding for marriages—friend’s and ours.  Father, forgive us for ever thinking that there was only one person in the history of the world we were “supposed” to marry. No marriage can sustain that illusion. And forgive us for ever thinking that if we’d married the “right” person, it’d be enough. No marriage can carry that burden.

     You have made us for yourself, Father; and our deepest, most powerful, and most insatiable longings for relationship can only be met in you—not in any human being. So our prayer is simple and essential. Once again, Father, inundate our hearts and marriages with the only love that is better than life, the only love that will never let go of us, the only love that is enough—your lavish and liberating love for us in Jesus.

    Precisely because we are “chosen, holy, and dearly loved” by you, fill our hearts and marriages with your “compassion, kindness, humility, gentleness and patience.” Free us to forbear with each other, and forgive each other, as you so generously relate to us in Jesus. Until the day you take one of us home, help us to encourage one another and build each other up. Help us to outdo one another in kindness. So very Amen we pray, in Jesus merciful and mighty name.

Subscribe to his daily prayer and see what it does for your heart.

The weekend--simple as that. I am so happy it's the weekend. It was a long week!

Speaking of the weekend, tonight is "blockbuster" night with my honey and I am absolutely loving that. Delicious dinner made by my man & watching some Breaking Bad.

Dad's Wednesday night sermon series he's doing--The Seven Deadly Sins. This week's was on Anger and I have to end this post by sharing it with you all.

"Defusing a Dangerous Bomb"
It's a question the Lord asks Jonah (Jonah 4:4) and a question we need to ask ourselves more often than we do. What is this question?
"Have you any right to be angry?"

What an insightful, surgical question for all of us! It's a question that walks onto what often happens on the stage of our lives and pulls the mask off us. It's a revealing emotion, and a potentially destructive emotion.

This emotion is complicated, though, because in some forms, it's a symptom of something in the subconscious desires of the human heart, a whistle-blower for a deeper, darker devotion in our souls. It's symptomatic of something, and when it takes a downward turn, it is certainly a deadly sin. Consider this quote from Marcia Cannon: "You become angry when you define reality as unacceptable to you, and you feel unable to easily correct it, tolerate it, or let it go."

Anger is symptomatic to something else...

1.  Let's consider 3 characteristics of this potential sin that make it unique in comparison to the other seven deadly sins:

This is among the most wide spread sins (Romans 3:23, Genesis 4)
The breadth of this sin is omni-cultural-historical (all people in all times), and omni-generational (all ages).
Could it be the first sin we commit? Infused in a child's earlier actions is anger.  What about cold (rage containers, keeping records, getting even) and hot (rage spewers & confrentation) anger?

It may be the most dangerous of the seven deadly sins (Romans 6:23) What does Jesus connect this emotion with in Matthew 5:21-22 & 1 John 3:15? He connects anger with murder--they are put on the same continuum.

Not all expressions of this emotion are sin.  How does this emotion distinguish itself from the other seven deadly sins? Psalm 7:11; Mark 3:5; 2 Thessalonians 1:8; Romans 1:18; Deuteronomy 32:4. How does this give us hope?  God gets angry. It's all over scripture--yet, He never sins.

It is the cause of anger, not the experience of it, that qualifies it as sinful or righteous--Ephesians 4:26

2. Let's consider the main issue underlying this potentially deadly emotion:
Anger boils down to one issue: love.  In it's uncorrupted form, anger is actually a form of love.
When you love something, you could move in anger to protect it.

In other words, if we want to know when this emotion is sinful, we look for how our loves have become disordered.  It's not a question of whether we love, but what we love, what we long for, what we desire, what is valuable that we must protect.

How do we interpret reality, fundamentally?  This world is broken, fallen, and full of broken and fallen loves. There are threats to what we love, everywhere.
As Augustine says, "We are created to love God most and best, but too often we prefer ourselves and the things that serve us.  We make good things ultimate things." 

In its sinful form, this emotion, then, is inherently stupid--when we are so blinded by self consumed love that we lash out at anyone/anything that doesn't serve us.
There is a connection between pride and anger.
Sinful anger is always self-serving.
My love for __________ is making me express this emotion. But, should that be my greatest love and devotion?

3. Let's consider a gospel and grace oriented method against the madness of this potentially sinful and deadly emotion:
Defusing this "bomb" of anger requires untangling the source of this emotion, which is our ego-centric perception of reality.  Four steps provide a method against the madness.

Analyze this emotion early--think "is this anger self-serving?"

Feel ridiculous for being...ridiculous (Psalm 103:3, Colossians 2:13, Hebrews 13:20)

Remember what makes God angry, and let it make you angry too:
God loves His name, His reputation, and His glory.
God loves His people, His church
God loves this world
God loves those who obey Him
God loves The truth

Practice forgiveness (Matthew 6:9-15)
People will offend you, sometimes, we must absorb the debt. 

"Easy" Primal Chicken Enchiladas

I say "easy" because they weren't really that easy. 

The recipe wasn't quite clear on some of the steps so I am going to add what we did to tweak it and make it a little more user friendly. 

When Jason and I cook, we make sure we make enough for lunch the next day and even sometimes, enough to freeze for those nights when we "just don't feel like cooking"--this one was no different. 

Mexicans, tacos, margaritas, etc. all of these are serious weaknesses so we had high hopes for this one! 

Ladies and Gentleman, 

"Easy" Primal Chicken Enchiladas 

Originally found on Mark's Daily Apple

On the original recipe, it was said this would make 6 enchiladas (crepes) but we changed some of the measurements to get 10 enchiladas so we would have leftovers. I will notate those changes. 

What you need:

2-3 cups of cooked chicken breast, steak, or turkey (we used chicken)

1 1/2 cups cheddar cheese (more if needed to coat all the top)

1 scallion (we didn't use this)

For the crepes:

1/4 cup of heavy cream or half & half (we used 1/2 cup of heavy cream because we wanted more crepes)

3 egg whites (we used 8 egg whites)

For the enchilada sauce:

1 8oz can of tomato sauce

 2 cups of water

2 tbsp olive oil

2 tbsp butter

1 tsp cornstarch

1/2 tsp cumin

1/2 tsp unsweetened cocoa powder

1/2 tsp garlic powder

2 tbsp chili powder

I added (salt to taste)

What you do:

First, prepare the enchilada sauce. 

In a medium pot, on medium-high heat warm butter and oil. 

Add all dry ingredients. 

Whisk in two cups of water and tomato sauce. 

Stir continually until sauce thickens. 

Adjust spices accordingly and set aside. 

In second skillet, heat chicken in a quarter cup of enchilada sauce. 

Bring to a simmer. 

For the crepes, 

In a mixing bowl, add all egg whites and half & half and beat well until blended. 

Heat up a small skillet and heat on 3-4. 

Spray with non-stick spray and add just enough egg mixture to coat the bottom of the pan. 

Allow to cook through, about 1-2 minutes. 

Repeat until all mixture is gone, you should get about 6 crepes (at least 10 if you use the measurements we did).

These crepes are so sticky! So be careful when getting them out of the pan. They will probably rip a little too, but you WILL get the hang of it! Our last 5 looked much better than the first 5. 

Forming & placing the enchiladas

Inside a 9x13 baking dish, place one of the egg crepes and then put a spoonful of the enchilada sauce on it, then a hefty spoonful of the chicken, and a small amount of cheese and then roll then like enchiladas and line the baking dish. 

When all are rolled, top them with the remaining sauce (we had A LOT remaining and I wish we hadn't put it all--use your best judgement (or preference) for this).

Sprinkle chopped scallions (if you choose to use them) and as much cheese as you like on top and bake at 350 for 10-15 minutes or until the cheese is melted and bubbly. 

This was our first time making these but even so, they were good. There's only room for improvement! I will update with any changes, etc. that we make! 

2nd Annual BYOP

If you've been reading this blog for a while, you will remember our BYOP from last year. 

It's a night where we have our friends over to carve pumpkins and everyone brings a pumpkin flavored dish (which you know I loved because of how much I LOVE pumpkin!)

It's such a fun, fall-themed, night. 

This year we had:

A layered appetizer of cream cheese & pumpkin butter topped with roasted, candy coated pecans. The salty crackers made for the perfect combination. 

 These pumpkin nut muffins are the perfect treat if you're looking for something not overly sweet. They made a great breakfast this morning as well ;)

 Mary Claire brought these delicious pumpkin muffins as well. The chocolate chips in these bad boys make them to die for. 

 Our pumpkin spread (minus Melissa's amazing pumpkin bread that was devoured).

Our Pumpkin Chili is the recipe I want to share:

It comes from "Primal Cravings" Cookbook 

What you need:

2 pounds ground beef (grass-fed if possible)

1 yellow onion, diced

3 garlic cloves, minced

1/2 cup pumpkin puree

1 28 oz. can crushed tomatoes

1 15 oz. can tomato sauce

1 4 oz. can diced green chills

1 cup beef stock

2 tablespoons chili powder

1 tablespoon paprika

2 teaspoons cinnamon (Jason only uses 1 teaspoon)

1 teaspoon granulated garlic

1/4 teaspoon cayenne pepper

Salt to taste

Jason also adds hot sauce--just a few shakes

What you do:

In a large soup pot, place beef, onion, and garlic over medium heat, 

stirring occasionally until the beef if browned. 

Add the rest of the chili ingredients. 

Let simmer, stirring every so often for 15 minutes. 

Be ready to be amazed. It's so delicious and has the perfect amount of "kick" to it. 

 and so it begins...and yes, that is a power drill. My man wasn't playing around. 

 I came to the conclusion that you don't realize just how much work carving a pumpkin is when you are younger. Then, there's always the chance that you will cut out the wrong piece and well, that's the end of it! 

 I love this picture. It perfect depicts their feelings about how their carving was going. 

 The finished products. Excuse the lighting--my goal was just to get the pumpkins!

Until next year.