January’s Yummy things

In my last post I promised to update with the recipes for some of those absolutely delicious looking pictures I shared. Well, it would seem I am pretty awful about actually posting in a timely manner. So, as promised here are a few of the recipes that I found online.

So when we 1st kicked this lifestyle change over I was REALLY craving some snack food. If you don’t know me in real life, I LOVE snacks; especially chips. So I found this recipe for Spinach and Artichoke did. YES PLEASE! I love it because I also learned that I can make cashew butter really easily. Not being able to have peanut butter anymore made my heart cry a little bit.

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Spinach and artichoke dip w/ sweet potato ‘chips’

Spinach & Artichoke dip:

  • 2 (14oz) cans artichoke hearts, chopped
  • 16oz frozen spinach (I used fresh and it turned out great so I would say either is fine)
  • 1 cup cashews, roasted and unsalted
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper

Get the instructions here. There’s also an option to add goat cheese if you want. I found it amazing even without.

We cut up and pan fried some sweet potatoes in an attempt to make sweet potato chips. They were definitely not a ‘potato chip’, missing the thin crunch, but they were delicious (kudos to the hubby for taking care of that part of the snack!)

 

One of my other favourites from the month was this bacon wrapped, citrus tangy, pork tenderloin. I think I just drooled a little bit. I mean it’s bacon wrapped, so you automatically know it’s going to be amazing!

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Yes, It was as good as it looks!

Ingredients you will need:

For the sauce
  • 2 cups orange juice (I had no store bought orange juice so I literally squeezed the orange, maybe didn’t quite get 2 cups, more like 1.5 but it turned out great)
  • ½ cup coconut aminos
  • 1 heaping tablespoon honey (I had no honey so I substituted maple syrup – so Canadian, eh?!)
  • ¼ teaspoon fish sauce
  • zest of ½ an orange (about ½ tablespoon of zest)
  • ½ teaspoon smoked paprika
  • 1 teaspoon chili powder
For the tenderloin
  • 1-1½ pound pork tenderloin
  • ½ teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon cinnamon
  • ½-3/4 pound bacon (about 7-8 strips of bacon)

Get the baking directions here. Seriously. SO delicious!! Just look at the picture again…drooling yet? Do yourself (and your family) a favour and put this on the dinner menu this week, you will not regret it!

 

I would be doing you a huge disservice if I didn’t share about these burgers. It’s like a Mexican burger but instead of actual cheese sauce it’s a ‘sneaky-paleo-delicious sauce’, top with caramelized onions. HELLO flavour. Just because you are eating a caveman diet doesn’t mean you need to be eating bland, straight up caveman food.

IMG_8503
these are the burgers! ❤ ❤

Ingredients:

For the burger itself
  • 1 lb buffalo (or ground beef)
  • 1 (6oz) can of green chiles
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chipotle red pepper (or chili powder, that’s what I used )
For the toppings–
  • 1 package mushrooms (I didn’t have any so I didn’t use them)
  • 1 red onion, thinly sliced
  • ½ 14oz jar of roasted peppers, sliced (I just used this for the sauce)
  • 2-3 tablespoons coconut oil
  • ¼ teaspoon chipotle red pepper or chili powder
  • ½ teaspoon red pepper flakes
  • salt and pepper, to taste
For the Avocado Roasted Red Pepper sauce–
  • 2 avocados (All the avocados at my store weren’t ready yet so I bought some plane guacamole and used that. it was perfect!)
  • ½ 14oz jar of roasted peppers, sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ lemon, juiced

Get the directions here. I served the burger with tomatoes, and brussel sprouts another time. I also kept the sauce in my magic bullet container in the fridge and continued using it during the week, SO tasty!

 

The final piece I will leave because I LOVE them and they’re super easy to make is fried plantains. Plantains unlike bananas are actually good when the peel has black on it, so if you shop for some don’t think they’re all too old and pass them up.

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Fried plantains are seriously SO tasty! Buy some!

Ingredients

  • Plantains.

Directions don’t get much simpler than this. Heat some coconut oil in a pan, slice up your plantains, and them to the hot oil and let them fry. Flip them once they start to get brown on the pan side (or once they’re however dark, or light you want them). I usually sprinkle then with a very little bit of sea salt, I have also tried used a very small amount of cinnamon before. Both ways are good but typically I have them with eggs for breakfast so I prefer the salt. My daughter just turned 1 and she LOVES them too. Grab 1 or 2 next time you are at the store and give them a try 🙂

Bon Appetit!

 

If you try any let me know how they are,
and if you have any recipes that I must try link them in the comments!

 

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